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Methods of Measuring the Volume of Cream on Milk

Department of Dairy Husbandry, University of Illinois, Urbana, Illinois

F. W. Kelly and E. S. Chrisler

Gridley Dairy Company, Milwaukee, Wisconsin

ABSTRACT

The volume of cream in the milk bottle is important and there are wide differences of opinion as to the factors influencing this volume. This conflict of opinion is largely unsupported by direct evidence and is primarily due to the lack of a method of measurement which is both accurate and readily applicable under milk plant conditions.

The improved method here described consists in filling round-bottomed test tubes, 1 inch in diameter, to a depth of 204 mm., 8 inches, with the milk to be tested. These tubes of milk are immediately cooled in ice water and when cool are held at 40°F. for approximately twenty hours. The depth of the resulting cream layer is measured in millimeters and each millimeter of cream represents 0.5 per cent of cream by volume. The volume of cream as determined in this way agrees closely with the volume of cream developed in milk bottles under similar temperature conditions.

This method has been extensively tested in milk plants and its advantage lies in the fact that by its use a large number of samples may be collected during a single day, the samples stored compactly, and measurements of the cream made quickly, accurately, and quantitatively.