CREAM PRESERVATION

Greymouth Evening Star, 4 February 1939, Page 13

CREAM PRESERVATION

NO MORE SKIMMED MILK Commercial success in making milk from which the cream cannot be skimmed was announced recently by Cornell University, says the “Christian Science Monitor.” Neither the milkman, nor “Pa” pouring off the top of the morning bottle first, can get the cream. It can’t be done, the announcement says, even if the bottle stands for a year. The feat is accomplished by a process of getting the fat, which forms cream, so completely distributed through the milk that it is never again able to unite.

The process has been under development for seven years. As now completed, the cream-spreading machine is a steel chamber with pistons to drive fresh milk through small openings.

Pressures of 2000 to 25001 b. force the fluid through slots thin as paper. The result is to crush the fat globules so that they distribute completely through the milk and are never able to get together again. Commercial applications have been held back because of the ease of adulteration. Butter, powdered milk, and other substances could be tossed in and never be detectible Afterwards. Now Professors H. P. Brueckner and P. F. Sharp, of the College of Agriculture, have perfected chemical tests for any adulteration. The announcement says that commercial tests of the fat of skimless milk have been completed in several Canadian cities and in Buffalo, Rochester, and Utica. Housewives at first objected to being unable ot get their coffee cream from the top of the bottle. But they and the other objectors, the announcement states, are coming around to prefer the new product. There were objections from milk companies which had built reputations on the depth of cream in the top of the bottle. Golden-coloured milks treated in this way lose a little of their colour.