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The Standardization of the Borden Body Flow Meter for Determining the Apparent Viscosity of Cream

New York Agricultural Experiment Station, Geneva, N. Y.

ABSTRACT

Discussion and Conclusions: In these experiments it has been shown that the Borden Body Plow Meter gave consistent results on the same and on different samples of cream. The accuracy of the apparatus was equally good on creams containing from 20 to 40 per cent of fat using only the large-bore tip of 2.78 mm. diameter. The same tip and temperature appeared satisfactory for the range of fat contents of market creams.

Standardization of the Borden Body Flow Meter was readily accomplished with sugar solutions and the seconds of flow showed a straight line relationship to the viscosity in centipoises. These results applied to the apparent viscosities of creams only up to 25 centipoises (about 100 seconds) which is the approximate viscosity of 35 to 40 per cent cream at 15.6° C. (60° F.). For creams of higher viscosity the Borden Body Flow Meter consistently gave results which were too high. However, results on very viscous creams may be transposed to approximate centipoises by the standardization data secured on cream, thereby making it possible for those using this Flow Meter to compare their results quite accurately with data reported in centipoises.