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A Study of Cream Rising in Milk

Department of Dairy Husbandry, South Dakota State College, Brookings, South Dakota and Department of Dairy Industry, College of Agriculture, University of Wisconsin, Madison, Wisconsin

ABSTRACT

It was shown that in the creaming of milk the greater portion of the fat rises during the first hour. A slow, gradual rise of residual fat continues indefinitely. There is some indication in the data that during the creaming process the fat content of the skimmilk at one level may be slightly less than the fat content of the skimmilk at a lower level. Indications were obtained that such differences may occur at several points in a skimmilk column suggesting a wave-like progression of the fat. This suggestion should be further verified before it is accepted as a definite conclusion. There appears to be no difference in the manner in which the cream layer forms on raw milk as compared with pasteurized milk.