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Clarification of Milk¹

Massachusetts Agricultural Experiment Station, Amherst, Massachusetts

ABSTRACT

1. The clarifier by its action modifies the fermentations of milk by its influence upon the germ-content.
   
2. These differences in the fermentation of clarified and unclarified milk are made manifest by
   

1. Alterations visible to the naked eye. These are not transferable to paper but are due to the factors in part indicated below.
   
2. Microbial evidences such as the growth of Oidium lactisupon the surface of the milk or the lactic fermentation.
   
3. Proteolysis.
   
4. Acidity.
   
5. Gas production.
   
6. Methylene blue reduction.
   
7. Character of curd.
   

1. The causes for these differences cited under 2 are
   

1. Selective action of the clarifier.
   
2. Associative influences resulting from disturb germ-content.
   
3. Distributive action of clarifier.
   
4. Aeration effected by clarifier.
   
5. Causes at present unknown or undeterminable.
   

¹ This article will be published later by the Massachusetts Agricultural Experiment Station as Part II of Bulletin 187.