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Physico-Chemical Factors Influencing Cream Rising

I. Viscosity^*

Division of Agricultural Biochemistry, University of Minnesota, St. Paul, Minnesota

ABSTRACT

The viscosity of milk has been considered (1) to be a factor influencing cream rising, but with the exception of the studies by van Dam and Sirks (2) and by Rahn (3) no data have been published attempting to correlate the viscosity with differences in the depth of the cream layer.

In the study by van Dam various substances (e.g., gum tragacanth, gelatin, starch, gum arabic, agar, and saleb, a material obtained by boiling Irish moss in Unseed oil) were added to milk in suitable amounts so that in most cases there was little or no change in specific gravity. Gum tragacanth and saleb gave in general the best results. These substances caused a 15 to 25 per cent increase in the depth of the cream layer at 9°C. which was accompanied by an increase in viscosity of 25 per cent showing that with added substances there is some relation between viscosity and cream rising.

^* Published with the approval of the Director as Paper No. 571, Journal Series, Minnesota Agricultural Experiment Station. The data presented form a part of the thesis of Mr. Anderson for the M.S. degree, University of Minnesota, 1922.