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Journal of Dairy Science Vol. 17 No. 10 675-684
© 1934 by American Dairy Science Association ®
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Fat Rising in Cream1

H. C. Trelogan and W. B. Combs

Division of Dairy Husbandry, University of Minnesota, St. Paul

ABSTRACT

  1. The butterfat in cream has a tendency to rise and concentrate in the upper portion. This phenomenon is somewhat similar to cream rising in milk.
  2. Fat rising in cream is decreased as the butterfat content is increased.
  3. Low holding temperatures reduce the amount and rapidity of fat rising in cream.
  4. Pasteurization of cream appears to increase slightly the extent of fat rising.
  5. Standardization of cream with skimmilk does not appreciably affect the amount of fat rising.
  6. Low fat contents and high holding temperatures tend to increase plasma separation in cream.

FOOTNOTES

1 The data upon which this paper is based were taken from a thesis presented by H. C. Trelogan in partial fulfillment of the requirements for the degree of M.S., University of Minnesota.

Paper No. 1272, Journal series, Minnesota Agricultural Experiment Station.






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Copyright © 1934 by the American Dairy Science Association ®.