HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Watson, P. D. Articles by Tittsler, R. P. Search for Related Content PubMed Articles by Watson, P. D. Articles by Tittsler, R. P.

Density of Cream at Low Temperatures¹

Dairy Products Laboratory, Eastern Utilization Research and Development Division, USDA, Washington, D. C.

ABSTRACT

The densities of a variety of creams were determined at low temperatures by the pycnometer method to supplement the limited existing data which have been the basis for calculating volume-weight relationships. Linear relationships were found between density and fat, density and total solids, and density and nonfat solids, for cream containing from about 20 to 50% fat. Regression analysis showed that density can be estimated from a simple linear equation based on the percentage of fat in cream almost as accurately as from a multiple regression equation based on the percentages of fat and nonfat solids. The equation for estimating density from the percentage of fat at 9.85 C (based on 57 samples) was: Density = 1.03123 – [.000770 x (milk fat percentage)].

¹ This work was done with funds delegated by the Marketing Organization and Costs Branch, Marketing Research Division, Agricultural Marketing Service.

² Retired, January 7, 1961.