Some Factors Affecting the Viscosity of Cream - AgEcon …ageconsearch.umn.edu/bitstream/163079/2/tb249.pdf · · 2017-04-01defined as the relative internal friction of a liquid,

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TECHNICAL BULLITIN No 249 JULY1931

f1UNITED STATFS DEPARTMENT OF AGRICULTURE

WASHINGTON D C

SOME FACTORS AFFECTING THE VISCOSITY OF CREAM

By CbullT BABCOCK

jl(allcc~-j[illc SlJeciazist Divisirm of llIarket-Mill Intc~fioation8 B1poundrflaU of Da il1f Ind1tstlI

CONTENTS

Pog PugeIntroduction _______________________________ ~

Fa~tors aITccting viscosity-ContinuedEITect of acidity_________________________ EITect of coolin _________________________

Mothod used for meosuring viscosity ___ bull __ U 1gt1etholti usod for microscopic studios_______ 2 10Fnetors nlTocLing Yiscoslty __________________ bull 3 Effect of sepnrnting temperature_________ 11

EIYeet of butterfnt content nnd temperu- 12Effect of stornse of milk________________ _ture_ __ ___________ _____________ ______ __ 1

EITect of Justeurizng before sepuratillg __ 12 EtTect of nge upon viscosity______________ 4 Effect of IOmogemzatlon ________________ 13 I_ITct of pnstcuri7ing temperature______ _ G Effect of homogenizing temperature ____ _ 14 Oruvlty-sePllrnted nnd cen trl fu gull y 16Effect of rebomo[(enizotiQn ______________

separntcd croam compnrelti___________ 7 Effect of solids not foL __________________ 16Conclusions________________________________EITect of stnnltinrltilzution_______________ 8 18EIToct of freezing_ _______________________ U Liternture cited _____________________________ 18

INTRODUCTION

Throughout the market-cream industry much difficulty is enshycountered by producers in preparing and murketing cream on account of variations iu what is commonly referred to as body Consumers judge the quality of their cream supply mostly by its nppearance if the cream seems to be heavy 01 thick its appearance is taken to indicate a high butterfat content and vice versa Thereshyfore it is to the best interest of the dairies to sUJply a product which is uniform in appearance day after day Dahles are attemptshying to do this and at the same time to supply a product with a good bodv However there is a tendency for the body of cream to vary even when the cream-handling processes are the same

The experiments reported 1I1 this bulletin were made in order to determine if possible some of the causes for the variations in the body of cream body being an important commercial factor The body of cream as determined by capillary flow is reported throughshyout this work as viscosity The fact that cream at the higher fat concentratiops and lower temperatures gave indications of pseudoshyplasticity has not been considered

ti03O-31--~ 1

2 TECHNICAL BULLETIN 249 U S DEPT OF AGRICULTURE

METHOD USED FOR MEASURING VISCOSITY

Viscosity may be defined as the internal friction of a liquid the lesistance to shear or flow Usually it is measured by an instrument called a viscosimeter or viscometer which permits a certain volume of liquid to discharge through a short capillary tube The time of

discharge is recorded in seconds When the same instrument is used purely as a relative measure for the direct comparison of different liquids the time of discharge in seconds makes an accurate comparishyson If the make of instrument is stated and well known the time in seconds may be used for the detershymination of viscosity with refershyence to a particular standard

In tIns work an instrument simishylar to the standard Saybolt viscomshy

t-t-t-t-16G6 eter was used the main difference 07 being that the )rifice wInch was

007 inch in diameter was removshyable (Fig 1) The viscometer held 70 cubic centimeters of liquid and the time required for the discharge of the first 60 cubic centimeters was recordeclin seconds For the mainshytenance of constant temperatures the viscometer was surrounded by a water bath The temperature was determined by a thermometer

PIGCnE 1-Dfagrnm showing orifice passed through the lid of the visshy1)Itl~e~i~~~~1~~ ~~sc~~d~mdetermin- cometer into the center of the liquid

within the viscometer The results which in nearly every case represent the average of at least 25 detershyminations are recorded herein as relative viscosity which may be defined as the relative internal friction of a liquid and determined by taking that of water at the same temperature as equal to 1

lfETflOD USED FOR MICROSCOPIC STUDIES

On account of the vast number of fat ~lobules in cream it was necessary to dilute the cream before makmo- a microscopic study In this work the cream was diluted with a so~ution which was simishylar to that used by Van Dam and Sirks (10)1 This solution conshysisted of 1 parts of gelatin dissolved in 100 parts of water to which phenol was added to make the solution 1 per cent phenol This made a very satisfactory diluent as the gelatin held the fat globules thereby preventing the Brownian movement The phenol acted as a preservative agent keeping the microscopic slides constant for a longer period and thus permitting a more accurate comparison

1 Italic numbers in pnrenthesis refer to Llternture Cited p 18

3 SOME FACTORS AFFECTING THE VISCOSITY OF CREAM

of different slides In this work the cream was diluted by using 1 part of cream to 100 parts of solution In order that the amounts of cream on the slides would be comparable a platinum loop was used to transfer a drop of the mixture to the slide This drop was then covered with an ordinary cover glass

FACTORS AFFECTING VISCOSITY

One of the main factors affecting the viscosity of cream is the physical state of the butterfat therein The butterfat of fresh cream occurs mainly as individual globules ranOing in diameter from 01 to 22 microns However the greater number are below 10 microns 3 microns being given by most investigatols as the average size The cream used in tIns investigation was unless otherwise stated centrifshyugally separated from the mhed milk of a herd consisting of Holshystein Jersey and Guernsey cattle The fat globules in 50 different samples of the cream averaged 319 microns

~ There is a tendency for the fat globules to coalesce or to adhere to one another forming aggregates or clumps The degree of clumping depends largely upon temperature size of globules and agitation Investigators agree that maximum clumping takes place at 7deg to 8deg 0 and that above 60deg little or no clumping occurs

The larger fat globules apparently clump more readily than the smaller ones for a microscopic examination of cream shows that the clumps contain but a very small 1ropoltion of the smaller fat globules The fact that the fat remaming in skim milk is mostly in the form of globules less than 3 microns in diameter indicates that the smaller globules have less tendency to coalesce

As it is necessary for the globules to come into contact with one another before they can coalesce agitation at temperatures favorable to coalescence increases the degree of clumping whereas agitation at temperatures unfavorable to coalescence tends to disperse the globules or to separate the clumps previously formed

Any factor which affects the clumping of fat globules affects the viscosity of cream The clumping of globules begins in milk before separation Oentrifugal separation undoubtedly breaks up or disshyperses many of the clumps previously formed and at the same time forms many new clumps Likewise the various processes throu~h which cream passes before reaching the consumer may alter the clumping of globules and thereby affect the viscosity of the cream

EFFECT OF BUTTERFAT CONTENT AND TEMPERATURE

Whitaker Sherman and Sharp (i2() report that the viscosity of skim milk decreases as the temperature is raised Dahlberg and Hening (8) report that increasing the percentages of fat in mille and cream always increased the viscosity of the milk or cream but the effect of increasing the amount of the fat was most marked when the cream contained 20 to 35 per cent fat and was aged but not pasteurized

In the work reported herein the viscosity of cream increased as the butterfat content increased The higher the butterfat content the more marked was the increase in viscosity with further increase in fnt content This was true especially when the measurements were

4 TEOHNICAL BULLETIN 249 U S DEPT OF AGRICULTURE

made uta low temperature for the viscosity of cream depends upon its temperature The viscosity was lower at the higher temperaturer- The decrease in viscosity was rapid until a temperature of about 32deg C (the melting point of butterrat) was r~ached Heating the cream above the melting point of butterfat caused either a gradual decrease or practically no change in viscosity until a temperature of 80deg was reachcd At 80deg a slight increase in viscosity took place (Tables 1 and 2 ancl figs 2 and 3)

TABLE 1-Effect at butterfat content on the Viscosity of rat() CC(II~ at 20deg C

Relative Relative I f (p t) IRelativeButterfat (per cent) viscosity Butterfat (per cont) viscosity Butter at er cen viscosity

18_________________ - ___ 142 26___________ _________ 172 32_____________________ 22820____________________ _ 147 28 ___________________ _ 185 34____________________ 20022______________ bull _____ _ 80____________________ _155 203 36_____________________ 313

24~_____ ______ _____ _~ 103

TA1JLE 2-Effcct of temperatwre 011 the relative viscosity of cream

Relative Viscosity o- Relative viscosity oshy

leml0rnture I Temlerature I I ( C) 20 per centSO per cent 40 per cent ( c) 20 per cent 30 per cent 40 per cent

crcanl cream cream cream cream cream

5_____ -_____ __ 45 _____________207 387 2010 126 145 1 7910_______________ 50_______________l 86 257 1146 124 144 1 7515_________ -_ ___ 160 235 914

55_______________151 203 482 124 142 17120 -- ---------- 60_______________25 _________ _____ 140 181 329 1 21 141 10865_______________ 124 140 1 0630_______________ 70______________135 165 238 L24 130 10435_____________ - 75_______________

129 153 109 124 130 16440_______________ 80______________ 1 27 148 l 86 125 140 1 fl6

I I I

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1(1 6 24 26 28 70 7~

P(rTTeeuroFAr (peR CENT)

FIGURE -Effect of butterfat conteut on tbe viscosity of raw creum nt 20deg C

EFFECT OF AGE UPON VISCOSITY

Aging cream at a low temperature (5deg C) increased its viscosity The (Tleatest increase took place during the first 24 hours of aging and ~t 48 hours the maximum was approached A further but very

SOME RltCTORS AFFECTING THE VISCOSITY OF CREAM 5

gradual increase in viscosity resulted from aging the cream longer than 48 hours The increase in viscosity due to aging was greater for cream with a high butterfat content than for cream with a low butterfat content

The increase in viscosity due to aging was (Treater with raw cream than with pasteurized cream Pasteurizing the cream not only lowshyered the viscosity but the effect of pasteurization was such that unless the cream had a high butterfat content aging for 96 hours did not restore the cream to its original viscosity

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lIGImE 3-Effcct of tempeIll ture on the viscosity of O ppr ccnt cream

Homogenization incli=used the viscosity of both raw cream and pastemizecl cream The rate of increase III viscosity with age howshyever was somewhat less for raw homogenized cream than for pasteurshyized lmllOmogenized cream Contrary to the work of Sherwood and Smallfielc1 (17) who state that the rate of increase in viscosity with age of a pasteurized homogenized cream is much greatelmiddot than that of a pastcmized unhomogenized cream the viscosity of pasteurshyized homogenized cream did not increase with age (TaMe 3 and fig 4)

TABLE S-Effect of aye IIPOn the relatire viscosity o crealn

Reiative viscosityTommiddot

Dutter- llern 1------7-------------Character oC cream Cat ture ~C I At 3 At 21 IAt 48 IAt i2

cream Fresh heurs hours hours hours t~~ ----1------------

Rnw_____ __________________________ Per c~8t DCo 5 1 1 iO 1 SO 198 205 214 221 pasteurized __________________________1 20 5 1 48 1 51 154 1 56 159 1 61Raw______________________________ 30 5 255 284 393 ~4Q 4 iO 483Iastcurized _____ ______ ______________ 30 5 235 244 256 267 275 2 i9 Rnw homogenized nt 2000 pounds__ _ 20 20 212 13 214 215 219

-~------

l~~~~ll~~~~--~~~l~~~~--~~-~~~-1 20 I 20 192 -------- 1 2

02 1

192 1 02 192

6 TEOHNICAL BU~LETIN 249 U bull s DEPT OF AGRICULTURE

The increase in viscosity of cream with age was accompanied by an increase in the clumping of fat globules rhe clumping of fat globules was slightly more pronounced in raw cream than in passhyteurizcd cream and the additional clumping of fat globules with age WfiS morc pronounced in raw cream (PIs 1 to 4 inclusive)

The increase in viscosity due to the clumping of fat globules was reported by Babcock (2) He concluded that although the globules in the clumps are not very firmly bound together the clumps have undcr ordinary conditions sufficient stability to add very considshyerably to the consistency of milk However factors other than the clumping of fat globules may enter into the increase in viscosity of

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bullbullbullbullbullbullbull [20 PEpound CENT CREAM HONOGENZEP

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AGe (O(pounds)

FIGpoundlllil 4-Effect of nge upon tile Yiscoslty of ercam

cream with age for Bateman and Sharp (5) found an increase in viscosity of skim milk with age and Dahlberg and Hening (8) reshyported that aging greatly increased the viscosity of most of the rich cream and also had some effect even upon skim mille

EFFECT OF PASTEURIZING TEMPERATURE

Babcock and Russell (34) Woll (BB) Steiner (18) Evenson and Ferris (13) Dahlberg and Hening (8) Whitaker Sherman and Sharp (gO) and others fonnd that the viscosity of milk and skim milk is lowered by pasteurization Some of these investigators 11owshyeyer reported an increase in viscosity at the higher pasteurizing temshyperatures Achard and Stassano (1) disagreemg with the majority reporteel a slight increase in the viscosity of milk when pasteurized

The work of the present writer indicated that although pasteurizashytion lowered the viscosity of cream the temperature at which the cream middotwas pasteurized had but little effect upon viscosity Oream

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with a butterfat content of 20 per cent had practically the same visshycosity when pasteurizecl at SOO C as when pasteurized at 625deg The effect of the pasteurizing temperature was somewhat more pronounced with cream having a butterfat content of 30 per cent thln with cream containing only 20 pel cent butterfat With 30 per cent cream howshyever the difference in the viscosity of cream pasteurized at SOO as compared with cream pasteurized at 625deg was too small to be of practical importance (Table 4 and fig 5)

TABLE 4-Effcct of pa8tcuIizillu cmpCIItlllC 11pon thc lclllti17C viscosity of Clc(-m

Relative viscosity

Buticr-I--------------------shyPasteurizing temperature degC fut At 3 At 24 t 48 -It 72 At96Fresh hours hours hours hours hours

Pcr cent 625___________________________________________ 20 148 1 51 154 156 159 16180__ 20 1 45 1 51 1 54~_________________________________________ 156 159 161 025___________________________________________ 30 235 244 256 267 2 i5 2 i980_ ___________________________________________ ao 2 10 222 243 253 258 260

_ I P1STERZEP AT6252 PASTERZEP AT aao t

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FIGIJtE -Etrcct of past~ullzlng temperature upon the viscosity of 30 PCI cent creum

GRAVITY-SEPARATED CRE[ AND CENTRIFUGALLY SEPARATED CRE~ COMPARED

The writer found gravity-separated cream to have a higher visshycosity than centrifugally separated cream of the same butterfat conshytent The gravity cream was obtained by using a gravity-separation can lS inches high and SV2 inches in diameter The milk was held at a low temperature by placing the can in a large tank with suffishycient ice and water around the can to extend above the height of the milk in the can Samples of centrifugally separated cream and skim millr from the same mixed milk as was used in the separator can were suspended in the ice water thus assuring the same storage conshyditions The gravity-separated cream had an average butterfat conshytent of 213 per cent The centrifugally separated cream wus standshyardized to the same butterfat content and the viscosity determinations were mude 24 hours uTter the milk and cream were placed in the ice water

--- ---


Viscosity determinations at various temperatures (from 5deg to 80deg C) showed the gravity-separated cream to have a slightly higher viscosity than centrifugallv separated cream at the same tempermiddot atures (Table 5 and fig ~6) A microscopic study of the creams showed a greateimiddot degree of clumping of fat alobules in the gravityshyseparated cream This was probiibly due to the fact that the clumpshying of fat globules is closely associated with cream rising The clumps thus formed during the 24-hour period of cream rising are more pronounced than those produced by centrifugal separation and subsequent aging for 24 hours

TIlLE 5-Yiscositl of graJity-separafed cream as compared uith centrifugally separated cream

Relativo viscosity Relative viscosity I Relat ve viscusi ty Iof- of- ofshy

Tem~erature Temperature Tem~erature ( C) (0() ( C)

I Gravity Separator Gravity Separator Gravity Separator cream cream cream cream cream cream

5 221 1 90 30 135 128 00 127 122 10 210 190 40 133 125 70 I 26 121 20 174 158 50 I 120 124 80 120 122I Z25r

iii I o$PAAAme CREAN ---- tRAyry CREAN

0 20 3(7 110 50 60 70 80 TENPERATtpoundc (c)

FIGURE G-Viscosity of gravIty-separated cream as compared with centrifugallyseparated cream

EFFECT OF STANDARDIZATION

Standardizing cream to a specific butterfat content had practishycally no effect on viscosity whether the cream was standardized from a higher to a lower or from a lower to a higher butterfat conshytent (Table 6) Cream with a butterfat content of 20 per cent had practically the same viscosity when prepared by standardizing with skim milk either cream which had an average butterfat conshytent of 27101 435 per cent A mixture of milk and cream with an average butterfat content of 13 per cent standardized to 20 per cent

----------------

SOME FACTORS AFFECTING THE VISCOSITY OF CREAM 9

with cream havinO an average butterfat content of 347 per cent had a slightly higher viscosity than cream containing a higher butshyterfat content standardized to 20 per cent with skim milk The difshyference in viscosity however was so small as to be of no practical importance (Table 6) -

TAnLE (i-middotEffect ot staldardization upon the viscosity ot 20 per cent cream

PreJaration of cream Relative viscosity at temperature of-

Standardized from- Standardized with- 5deg C 10deg C 20deg C 30deg C 40deg C 50deg C 60deg C 70deg C SOo C

Skim mllk____________271 per cent crenm ____ 1 78 1 f9 144 136 128 125 124 123 123 _____do_________________435 per cent crenm ___ 1 i6 163 141 133 127 123 123 122 122 130 per cent cream____ 347 per t8nt cream ____ 182 1 iO 149 142 132 129 127 1 26 126

EFFECT OF FREEZING

Investigators agree that the effect of freezing upon normal cr~am is mainly that of destroying its physical structure especially that of the fat system A separation of free fat results and this becomes more marked with an increase in the fat concentration Bateman ancI Sharp (5) found that frozen skim milk held for one day deshycreased in viscosity but after it had aged in the frozen state for several days the viscosity increased to nearly that of the fresh sample

In the work reported here the relative viscosity of cream with a fat content of 20 per cent was lowered 405 per cent by freezing It was necessary to thaw the cream slowly and at a temperature just above the melting point of the fat in order to prevent the flaking of protein and separation of free fat Frozen cream with a fat conshytent of 30 per cent could not be thawed without separation of fat to such an extent that accurate viscosity measurements were impossible The viscosity of 20 per cent cream which had been frozen increased slightly upon aging Aging for 96 hours increased the relative visshycosity only 482 per cent (when the viscosity determinations were made at 5deg C) as compared with an increase of 30 per cent for similar cream which had not been frozen Microscopic examinashy1 tion showed that regardless of age the fat globules remained sepashy+ rate and distinct indicating that the ability of the globules to coalesce had been destroyed

EFFECT OF ACIDITY

Increasin~ the acidity up to and including 03 per cent had pracshytically no enect on the viscosity of 20 per cent raw cream When

the viscosity determination were made at 5deg C an increase in acidity from an average of 0202 per cent to an average of 0254 per cent slightly increased the viscosity but a further increase In acidity to an average of 03 per cent resulted in no additional inshycrease in viscosity When the determinations were made at j0deg increasing the acidity of the cream to 03 per cent had no effect on viscosity At 625deg increasing the acidity to 0254 per cent had no effect on viscosity but a further increase in acidity to 03 per cent resulted in a slight increase in viscosity (Table 7 and fig 7)

52032deg-31--2


TABLE 7-Eftect at acidUy 1tpOn the Liscosity of 20 per cent rau cream

Relrtive viscosity at-Acidity (per cent) 1-------------1

5deg C 30deg C 625deg C

1------1--------shy0202-___________ 201 L 31 1bull222M____________ 211 132 122 300____________ 212 132 127

It therefore appears that acidity up to and including 03 per cent has practically no effect upon the viscosity of normal cream This is in agreement with results obtained by Doan (1f3) who reports that

changes in the acidity I 111111 1111 I I I of the plasma had but

f-middot-PETEpoundHIVAl7PIV$AT$ ~ - little influence upon the ---PpoundTEAMIVA77t7NS AT30 ~ clumping tendencies of~PpoundTEpoundNIVA170IVSAT 62i~ fat exhibited in mixshy

tures of normal milk and cream when hoshy mogenized EFrECT OF COOLlNG

- I

The viscosity of cream is affected by the rate of cooling When raw cream with a butshy

i- terfat content of 20 per cent was permitted to I cool slowly by packing ~- in iceirom a separatshying temperature of 26deg to 5deg C the relative viscosity was 171 per cent higher at 5deg and

0 182 per cent higher at aZtl aZ5 aamp 100 than the viscosities

AC~TY (PEA CENT) obtained at these tem-FIGURE 7-ElIeC~~rf ~e~~i~~wuPg~ae viscosity of 20 peratures for similar

cream cooled rapidly with a surface cooler Cream with a butterfat content of 30 per cent which was cooled slowly had a relative viscosity higher by 247 per cent and 182 percent at 5deg and 10deg respectively than the rapshyidly cooled cream

The slow cooling of pruteurized cream from a pasteurizing temshyperature of 625deg to a temperature of 5deg C had a more pronounced effect on viscosity than did the slow cooling of law cream Passhyteurizecl cream with a butterfat content of 20 per cent when cooled slowly had a relative viscosity 313 percent higher at 5deg C and 2 per cent higher at 10deg than similar cream cooled rapidly Pasteurized cream with a butterfat content of 30 pel cent when cooled slowly had a relative viscosity higher by 518 per cent and 3_5 per cent at 5deg and 10deg respectively than had similar cream when cooled lapiltlly

11


Pasteurized cream with a butterfat content of 30 per cent when cooled slowly from a pasteurizing temperature of 625deg to 45deg C and then cooled rapidly to 5deg had a relative viscosity 121 per cent higher at 5deg and 084 per cent higher at 10deg than when the cream was cooled rapidly from the pasteurizing temperature to 5deg When the cream was cooled slowly to 30deg and then rapidly to 5deg its relative viscosity was 393 per cent and 268 per cent greater at 5deg and 10deg respectively than when the cream was cooled rapidly

The cooling of fresh raw cream just before pasteurizing had pracshytically no effect on the relative viscosity of the pasteurized cream Cream with a butterfut content of 30 per cent cooled to 5deg C before pasteurizing had a relative viscosity only 039 per cent greater at 5deg and only 089 per cent greater at 10deg than similar cream not cooled below the separating temperature before pasteurizing

These results indicate that where cream with a high -riscosity is desirable the better method is to cool the cream slowly TIns applies to the cooling of raw cream and to an even greater extent to the cooling of pasteurized cream In the case of pasteurized cream partial cooling at a slow rate followed by rapid cooling also increases the viscosity as compared to rapid cooling Whittaker Archibald Shere and Clement (Zl) found that milk cooled in tank or vat pasteurizers from the pasteurizing temperature to 10deg C showed a small cream volume Cooling milk in the tank or vat to approximately 45deg and then cooling it qrickly to below 10deg over a separate cooler resulted in a large cream vohune The small cream volume on the milk which was cooled slowly may have been due to the amount of agitation necessary to prevent the formation of a cream layer during the cooling period In the experiments reported here cream which was cooled slowly was not agitated while cooling

A microscopic study of the cream showed that the fat globules were clumped to a greater extent in cream which was cooled slowly than in cream which was cooled rapidly The increase in relative viscosity due to cooling the cream slowly to 45deg C indicates that the clumping of fat globules takes place at least to a slight degree above this temperature The greater increase in relative viscosity with slow cooling to a lower temperature also indicates that clumping takes place to a more marked degree at temperatures below 45deg The rapid cooling does not allow enough time for the fat glqbules to clump to a marked degree and the sudden cooling to a low temshyperature apparently has a tendency to harden the globules and to destroy their ability to coalesce

EFFECT OF SEPARATING TEMPERATURE

Dahlberg and Hening (8) demonstrated that the viscosity of cream of any percentage of fat could be greatly altered by the condishytion of the fat at the tIme of separation The writers work showed that the visco~ity of cream is affected by the temperature at which the cream is separated Raw cream with a butterfat content of 30 per cent separated from milk at 18deg C had a relative viscosity 1445 per cent higher at 5deg and 1024 per cent higher at 10 than cream at these temperatures which had been separated from similar milk at 36deg

12 TECHNICAL BULLETIN 249$ U S DEPT OF AGRICULTURE

EFFECT OF STORAGE OF MILK

The viscosity of raw cream is affected by the time and temperashytUre of storage of the milk before separation Raw cream wIth a butterfat content of 30 per cent separated from milk which had been stored three hours at 4deg C had a relative viscosity 1416 pel cent higher at 5deg and 1223 per cent higher at 10deg than cream which was separated from similar milk stored at 18deg for three hours Vhen the milk was stored for 12 hours before separation the cream from that stored at 4deg C had a relative viscosity 122 per cent and 905 per cent higher at 5deg and 10deg respectively than cream from the milk stored at 18deg

hen the milk was stored at 4deg C increasing the time of storage before separation from 3 hours to 12 hOllrs increased the relative viscosity of the cream 496 per cent at 5deg and 217 per cent at 10deg Vhen the storage temperature was 18deg increasing the time of storage from 3 hours to 12 hours increased the relative yiseosityof the cream 68 per cent and 428 per cent at 5deg and 10deg respectively

1he increase in viscosity of raw cream due to storage conditions was not entirely lost when the cream was pasteurized Pasteurized cream with a butterfat content of 30 per cent from milk which had been stored at 4deg C for 12 hours had a relative viscosity 352 per cent higher at 5deg and322 per cent higher at 10deg than when the cream was obtained from similar milk stored at 18deg for 12 hours The decrease in relatjve viscosity due to pasteurization was 4444 per cent at 5deg and 4026 per cent at 10deg for the cream separated from milk which hud been stored for 12 hours at 4deg as compared with 3979 per cent and 3655 per cent at 5deg and 10deg respectively for the cream separated from milk which was stored for 12 hours at 18deg

Therefore it appears that one of the best methods to increase the viscosity of cream is to store the milk at a low temperature for at least 12 hours before separation This is in accord with the work of Dahlberg and Hening (8) who found that it was possible by conshytrolling the extent of fat clumping before separation to produce raw cream that resembled ordinary pasteurized cream 01 to produce raw crpam that had abfJut 10 times the viscosity that ordinary pasteurized cream has after aging They further found that it was possible to produce cream from pasteurized milk thnt resembled very viscous 11W cream Pyneand Lyons (15) obtained the same or better results by storing cream at a 10 temperature and then reseparating it

EFFECT OF PASTEURIZING BEFORE SEPARATING

The effect that pasteurizing milk before it is separated has upon the viscosity of the cream depends upon the manner of handlmg the pasteullzedmilk Cream with a butterfat contentmiddotof 30 per cent from milk pasteurized and separated without cooling had a relative visshycosity at 24 hours of age 885 per cent lower at 5deg C and 924 per cent lower at 10deg than similar cream separated from similar milk at 26deg and pasteurized after being separated After aging for 48 hours the cream from the milk pasteurized before being separated had a relative viscosity 956 per cent and 806 per cent lower at 5deg and 10deg respectively than the cream pasteurized after it was separated

Cream with a butterfat content of 30 per cent from milk pasteurized and rapidly cooled (by use of a surface cooler) to a separating temshy

1 ~


perature of 26deg O hada relative viscosity at 24 hours of age 463 per cent lower at 5deg and 424 per cent lower Rt 10deg than cream separated from similar milk but pasteurized after being separated After aging for 48 hours the cream from the milk pasteurized before being sepshyarated had a relative viscosity 407 per cent and 366 per cent lower nt 5deg and 10deg respectively than the cream pasteurized after it was icparated

Cream with a butterfat content of 30 per cent separated from milk pasteurized und cooled slowly (with cold water) in the vat before it was sepitrated to a separating temperature of 26deg0 had a relative yiscosity at 24 hours of age 575 per cent greater at 5deg and 756 per cent greater at 10deg than cream separated from similar milk and pasteurized after it was separated After aging for 48 hours the cream from milk pasteurized before it vas separated had a relative Tiscosity 52 per cent and 607 per cent gteater at 5deg and 10deg reshyspectively than the cream pasteurized after it was separated

These results indicate that when mHk is separated after pasteurizashytion and a cream with good viscosity is desired the milk should be cooled slowly with minimum agitation to the separating temperature However Dahlberg anci Hening (8) have shown that cream of great yiscosity can not be produced witllOut giving the fat time to harden after pasteurization and before the milk is separated

EFFECT OF HOMOGENIZATION

HomogeniLation increases the viscosity of cream When cream with a butterfat content of 20 per cent was homo~enized its viscosity was incrensed The increase in viscosity was in dIrect relation to the pressure used for homogenization (Tiible 8 and fig 8) Burgwald (6) (md Webb anu Holm (19) found that the feathering of cream is affected to a considerable extent by homogenization Therefore W4Jen cream is homogenized for the purpose of increasing its visshycosity especially if the cream is to be used as coffee cream care should ba taken that the increase in viscosity is not obtained at the pxpense of increasing the feathering

lRLE 8-Effec~ of homogenization 1tpon the Vi~08itll of cream ~cit1~ a 7)1lttcrshyfat content of ~o 1lCT cent at 20deg J

SRelntive viscosity I Relative viscosity of crenmpasteurshy of creum pasteurshy

ized nnd homog- ired and homogshyHomogenizing pressure eni7ed ut- Homogenizing pressure enized 8tshy

(pounds per square iuch) --------1 (pounds per square Inch)

025deg C 0deg C I 025deg C iOo C1-----_---______

0 _______________ ___________ 1 37 I 200(L_________________________134 20i 100500______________ ___________ 139 2500 ________________________ _141 220 1001000____bull ______bull _________bull ___ 1 47 I 3OO(L ______________________ _ 150 2 iO 1731500 _____ bullbull ______bull___________ 177 1 55 ]i

Doan (11) Mortensen (14) Mortensen as reported by Curtiss (7)

EYellson and Ferris (13) Dahle and Martin (9) Reid and Moseley (J6) and others have called attention to the fact that homogenishyzation of cream and of ice-cream mixes causes not only a subdishyyision of the fat glo~ules but also their aggregation into clumps


In a microscopic study of homogenized cream made by the writer homogenizing ata pressure of 500 pounds per square inch not only broke up the individual fat globules but caused a wide dispersion of the newly formed globules WIHn the pressure was increased to 1000 pounds pel square inch the fat globules were broken up to a greater extent and many of the dispersed globules were brought together into small clumps most of which consisted of two tz four globules As the pressure increased the cltunps increased in size and the number and size of the individual globules became smaller

II I IIII TTII II II I r I I I I T I III IIIII I I II I I I I - I-r

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FICItEl S-Effect of homogenization upon the viscosity of pasteurized cream with n butterfat content of O per cent

At about 2500 pounds pressure the clumps reached mall-imum size Increasing the pressure above this point had a tendency not only to diminish the number of individual ~lobules but also to break up the larger clumps into smaller ones and when 4000 pounds pressure was applied a lar~e percentage of the globules were in dense medium-sized clumps (PIs 5 to 10 inclusive)

EFFECT OF HOMOGENIZING TEMPERATURE

The temperature at wtieh Clearn is homogenized affects its viscosshyity Vh(gtll pa~teUljzed (ream with a butterfat content of 20 per cent

bullbullbullbull

Tlaquo Bul 14) U S Dept of Agriculture PLATE 5

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FAT GLOtlULCS IN 2) PEl CE1T CRpoundAM PASTEURIZED AT G2~ C lt 500

Tlaquoh Bul 249 U S Dept of Agriculture PLATE 6

SAME CREAM AS IN PLATE 5 HOMOGENIZED AT 500 POUNDS PRESSURE PER S~UARE INCH AT 6250 C X 500

PLATE 7Tech Bul 24lt) U S Dept of Agriculture

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SOME FACTORS AFFECTING THE VISCOSITY OF OREAM 15

was homogenized at a constant pressure but at temperatures varyshying from 50deg to 88deg C its relative viscosity varied with the temperashyture The lower the temperature at whICh the cream was homoshygenized the higher was the viscosity When different samples of the crellm were pasteurized at the same temperatures as those at which they were homogenized as the temperature was increased the relative viscosity decrensed until it was at its minimum at 70deg and then incrensed with It further rise in the homogenizing temperature Vhen the cream was pasteurized at a constant temperature of either 625deg or 80deg and the homogenizing temperature was varied the maxinium viscosity in both cas~s was obtained at the lowest homoshygenizing temperature However the higher pasteurizing temperashyture 80deg gave a lower maximum viscosity than did the lower temperature 625deg This indicates that the relative viscosity of homogenized cream is slightly affected by the temperature at which it was pasteurized For the constant pasteurizing temperatures used the homogenizing temperature at which the lowest viscosity resulted ranged from 70deg to 80deg Raising the temperature of homogenization to 88deg increased the relative viscosity above the mininium (Table 9 and fig 9)

TBLE D-Effcct of 1vJTllogeniiug tClIlperature upon the Viscosity ot pasteurized crcall~ 1Cih- a 1Jutferfat content ot 20 1)er cent

Relative viscosity of-

Cream Cream pasteurized pasteurized Cream Creamshyat h(llPOg- at hlIog- pasteurized pasteurized

Homogenizing temperature (OC) ~m1m~ enlzmg at 625deg C at sao Ci tompe~a- tempe~a- bomog- bomogshy

ture ture enlzed at enized athomog- homog- 2000 2000

enized at enized at po~mds pOMds3000 2000

pounds pound

50_____________________________________________________ _ 401 33 32 29025____ ____________________ bull__ __________________ bull 26 26 24

80____________________________________________________ _ 30121 16 20 20 88______________________ bull ______________________________ _

70___ bull___________________________________________ ___ _

23 18 17 18 31 21 19 20

-

In determining the temperature at which cream should be homo~shyenized the fact that the stability of homogenized cream is in indIshyrect proportion to its viscosity as has been reported by Webb and Holm (19) should not be overlooked

In the present work a microscopic study of cream homogenized at different temperatures from 50deg to 88deg C showed that the clumpshying of the fat globules was affected by the temperature of homogeshynization The greater degree of clumping took place at the lower homogenizing temperatures With rise in temperature the degree of clumping diminished until the point was reached where the visshycosity was the lowest and at this point the fat globules were widely dispersed but with further rise in temperature the degree of clumpshying increased (PIs 11 to 15 inclusive)

16 TEORNICAJ BULLETIN 249 U S DEPT OF AGRICULTURE

EFFECT OF REHOMOGENIZATION

The viscosity of homo~enized cream is lowered by rehomogenizashytion The relative ViSCOSity of cream with a butterfat content of 20 per cent homogenized at a temperature of 62deg C and a pressure of 2000 pounds was lowered 1842 per cent by rehomogenization at the same tern perature and pressure

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HONt7GENZIVG- TENPE-eATtRE(a) FIGUnE O-El1crt of 1Iom()gClnizin~ tcmpcrnture upon the viscosity of 20 par ccnt

crcnru homogenizcd nt 2000 pounds per squllre inch

A miscroscopic study of the fat globules in the processed creams showed that upon rehomogenization of the cream many of the clumps due to homogenizing were brgtken up when the creRm was homogenized a second time (PIs 16 and 17)

EFFECT OF SOLIDS NOT FAT

Dahlber~ anci Hcning (8) found that small variations in the milk solids not fat in cream chd not materially affect viscosity Doan (lIB) hoever reported that the ratio of the amount of plasma solids to the amount of fat in the mixtures processed is a limiting factor in the fat-clumping phenomenon

The work of the writer indicates that the viscosity of cream is affected by the percentage of solids not fat present Vhen cream with a butterfat content of 36 per cent was standardized to a buttershyfat content of 205 per cent with skim milk water or evaporated skim milk so as to vary the percentage of solids not fat the visshycosity of the cream also varied The lower the percentage of solids


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TWENTY PER CENT CREAM PASTEURIZED AT 625deg C AND HOMOGENIZED AT 3000 POUNDS PRESSURE PER SQUARE INCH AT 625deg C X 500

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7

PLATE 18T lcll r~ul 241) l T S Dept or Agriculture

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Tc 11u1 24 V S DoI of Agriculture PLATE 19

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CREAM CONTAINING 205 PER CENT BUTTERFAf AND 41-1 PER CENT SOLIDS NOT PAT HOlOGENIZED AT 3000 POUNDS PRESSURE PER SQUARE INCH V 500

PLATE 20

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Tlaquo Bul 149 U S Dept of Agriculture PLATE 21

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CREAI CONTAINING 205 PER CENT BUTTERFAT AND J J -10 PER CENT SOLIDS NOT FAT H()o10GEllZED AT 3000 POUNDS PRESSURE PER SQUARE INCH v 500

SOl1E FAOTORS AFFEOTING THE VISOOSITY OF OREAl1 17

rot fat the lower was the relative viscosity As the percentage of solids not fat was increased the relative viscosity increased The inshycrease in relative viscosity was gradual until the percentage of solids not fat reached normal but above the normal percentage of solids not fat the increase was more lIlpid This was true especially when

TABLE lO-Effect of 80lids 1Iot fat f~r)On the Vi8c08ity of cIcmn with a butterfat content of 205 pc cent

Relntive viscosity at 20deg C oC-

Solids Croom not Cat

(per cent) (renmpreneated to 80deg C

preheated to 80deg C

nndhomogshycnized nt 3000pounds

295 125 144 414 130 150 629 139 1 62 880 158 220 1l~0 J 84 2 il

-PeEHpound4TEP TP t1P ~ I

---PREHEATEP TP 80 2gtHt7KQ6EH~P ~bJt7IA7j)p

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5

30 40 s0 60 70 80 90 (70 0 $PPS NPr FAr(PEA CENT)

FIGURE 10~Errect of solids not fat upon the viscosity of crenm with n butterfat content of 205 per cent

the Cleam was homogenized The relative viscosity of the homogeshynized cream was markedly greater when the percentage of solids not fat was above normal (Table 10 and fig 10)

A microscopic study of the fat globules in cream with the same butterfat content but with various percentages of solids not fat showed a variation i1l the degree of clumping This variation was noticeable in the homogenized cream particularly (PIs 18 to 21 inclusive )

18 TECHNICAL BULLETIN 249 u S DEPT OF AGRICULTURE

CONCLUSIONS

There are It number of factors which may affect the viscosity of cream but those which affect the fat phase arc pIobabIy the more important because any factor which affects the clumping of fat globules affects the viscosity of cream

The viscosity of cream increases as the butterfat content is inshy(r(ased It also increases as the temperature is lowered

The viscosity of cream is lowered by pasteurization The temperashyture of pasteurization howeer has but little effect upon the visshycosity Pastenriz(d cream lnelcases in Yiseosity with age but not to so great an extent as docs raw cream The greatest increase in viscosity (in the (ase of either pasteurized Ol raw cream) takes place during the first 24 homs of aging and at 48 hOllrs the maximum is applmiddotollched Vhen the cream is homogenized there is practically no increase in vis(osity and wh(n cream is both pasteurized and homoshygenized there isno in(rease in viscosity with age

The increase in viscosity with age is ac(ompanied by an increase in the amount of clumping of the fat globules

Th( viscosity of graity-scpnllltec1 erNU11 is higher than that of centrifugally separated cream

Standardizing cream tc n specific butterfat content has practically no effect on its middotiseosity

The freczing of crcam lowers it viscosity The viscosity of cream hi(h has been frozen is not restored with age

eidity unl(ss in excess of middot03 per (ent has but It sHght effect on the vis(osity of cr(am

Uaw or pasteurized cream that has been cooled slowly has a higher iscosity than raw 01 puteuri7ed cream that has been cooled rapidly

The lower the separating temperatllle the higher the viscosity of cream

Then the milk is helel in storage before it is separated the viscosity of the cream is n flected by the length of time in storage and the temperature during storage Yhen storage was at 4deg C the viscosity wus increased morc than when storage was at 18deg Storing the milk for 12 hoUls resulted in higher viscosity than storing for only 3 hOUlmiddotS

Cream from milk pasteurized before being separated has a lower viscosity than when the cream is separated and then pasteurized unless the pasteurized milk is cooled slowly before being separated

Homogenization of crcam increases its viscosity The increase in viscosity is in direct relation to the homogenizing pressure

The increa~e in viscosity due to homogenizing at a given pressure depends upon the temperature at which the cream is homogenized

Rehomogenization of cream lowers its viscosity The viscosity of cream increases as the percentage of solids not fat

increases This is true especially with homogenized cream

LITERATURE CITED (1) ACHARD G Ilnd STASSANO H

1925 QUELQtES eONSTANTES 1llYSICO-CIIDUQUES DU LlT eu ET U IAIT 1STEUnIZE SEWN DIFFERENTS IltoCEDES Com11t Rend Soc BioI [Paris] 9a 708-710

(2) BABCOCK S 1pound 1897 THE CONSTITlTION OF lIHL]e WITH ESPECIAL REFERENCE TO CHEESEl PROshy

DUCTION Vis Agr Expt middotSta Bul 6121 p illus

19 SOME FACTORS AFFECTING THE VISCCSITY OF CREAM

(3) BABCOCK S 11 and RUSSELL H L 1806 COo1DlTIONS AFFECTING THE CONSISTENCY OF MILK IVis Agr Expt

Stll Ann Rllt 13 73-80 illus (l) --- and RUSSELL H L

1806 ON THE RESTORATION OF THE CONSISTENCY OF pASTETRIZED MILK AND CREAM Wis Agr Expt Sta Ann Rpt 13 81-04 illus

(5) BATEMAN G M and SHARP P F 1028 A STUDY OF THE APPARENT VISCOSITY OF MILK S INFLUENCED BY

SOIl[E PHYSICAL FACTORS Jour Agr Research 36 647-674 illus (6) BUROWALD L H

1023 SOME FACTORS WIlICH INFLUENCE THE FEATHERING OF CREAM IN COFFEE Jour Agr Research 26 541-546

(7) CURTISS C F 1027 DAIRY Iowa Agr Expt Sta Rpt 1027 31-33

(8) DAHLBERG A C and HENING J C 1025 VISCOSITY SURFACE TENSION AND WHIPPING PROPERTIES OF MILK AND

CREAM N Y state AT Expt Sta Tech Bul 113 42 p iUus (0) DAHLE C D and 1IARTIN IV H

1025 THE EFFEOT OF METHODS OF HOMOGENIZATION ON THE QUALITY OF ICE CR~JAlIr Penn Ag-l EXllt Sta Bul 106 (Ann Rpt 38) 23-25

(10) DA~r W VAN and SIRKS H A 1922 Oo1DERZOEKINGEN OYER m~ OpROOllIlNG VOLGENS HET JoRIESCHE SYSTEEM

(UEBElI DIE AIDRAHlIfUNG NACH mN IfltIESISCHEN SYSTElIf) Dept Binneniund Zaen en Lanllb [Netherlands] Verslag Landshybouwk Onderzoek Rijkslandbonwproefsta 26 [106]-101 iUus [Ii( Dutch Summary in German p 184-186]

(11) DOAN lbullT 1l27 Y]SCOLTZEI) lIULK AND ITS DETECTION Jour Dairy Sci 10

iiOl-512 iIlus (12)

1929 SOll[E FACTons FECTING TIm FAT CLUMPING PRODUCED IN MILK AND CIIEAlIf lIUxrullES WI-lEN HOllIOCENIZED Jour Dairy Sci 12 21l-2HO

(13) EvrXSON A L and FERIIlS L IV 1J24 THE VISCOSITY OF NTunAL AND mlI[ADE lI[ILK Jour Dairy Sci 7

177-188 iIlus (14) 1IORTENSEN 11

1918 FACTons WHICH INFLtTENCE THE YIELD AND CONSISTENCY OF ICE CIIEA~r Iowa Agr Expt Sta Bul 180 pp [258]-283 illus

(15) PYNg G T and LYONS J 1028 smrE ]ACTOIIS INFLUENCING VISCOSITY IN CREAM Worlds Dairy

Congo Rpt Proc 1J28 184-188 (16) HEll) IV H E and lIOSELEY V K

1920 THE EFFECT OF IROCESSING ON THE DISPERSION OF F_-IT IN AN ICE cnEA~f lIIIXTURE lIissouri Agr Expt Sta Research Bul 91 25 p illus

(17) SHERWOOD F li and S~fltLLFfELD H L 1J26 ltCTORS INFLUENCING THE VISCOSITY OF CREAM AND ICE CREAM

Jour Dairy Sci 9 68-77 (18) STEINEII H

1901 BEITlIXGE ZUR KENNTNIS DES EINFLUSSES DER PASTEUllISIERUNG AUF DIE BESCHAFFENHEIT DER 1gtfIICII UND AUF DEN BUTTERUNGSPROZESS lIIi1ch Ztg 30 401-403

(19) VEnn B II and HOL~[ G E 1J28 nm HEAT SUBILITY AND FEATHERING OF SWEET CREAlIf AS AFFECTED

BY DIFFERENT HOMOGENIZATION PRESSUlIES AND DIFFERENT TElIshyPERATURES OF FOREWRMING Jour Dairy Sci 11 253-257 illus

(20) lUTAKEIt R SHEllMAN J III and SHAnp P F 1J27 EFFECT OF TElIIPERATURE ON THE VISCOSITY OF SKlMMILK Jour

Dairy Sci 10 [361]-371 illus (21) UITTAKER H A ARCHmALD R Y SHERE L and CLEMENT C E

1J2li EFFECl OF VARIOUS FACTORS ON TIlE CRMING AIllLITY OF MARKET MILK U S Dept Agr Bul 134-1 24 p iIlus

(22) OLL F IY 1806 THE EEFECT 0 pASTEURIZATION AND STEIIlLlZATION ON THE VISCOSITY ~

AND FAT GLOBULES OF lI[ILK AND CREAM Wis Agr Expt Sta Ann Rpt (1895) 12 164-173

ORGANIZATION OF THE UNITED STATES DEPARTMENT OF AGRICULTURE WHEN TillS PUBLICATION WAS LAST PRINTED

Secretary of Agriculture_~__________________ Anr1IUI 11 HYDE tillsilltallt Secretary_________________________ R W DUNLAP

Direotor of Scientiflo lVork_____________-___ A F WOODS

Direotor Of Regulatory WOlmiddotk________________ W G CA~[PBELL Director of llxtensiO~ Work_________________ C W WARBURTON

Director of Pelmiddotsollllel ana BU8ine88 AdlIinis- W W STOCKBERGEB

tration Director of Infor1tlatiolt____________________ 11 S EISENHOWER 80licitor ___________________________________ E L MARSHALL

lVeathel BmiddotItI(Jal~ ___________________________ CHARLES F MARVIN Ohief B-llre(J~ of Animal IndlMtry_________________ TOHN R MOHLER Oltief

ilroml of Dairy Illdu~trJ------------------- O E REEJ) Ohief B-urcem of Plant Inastry___________________ WILLIA~[ A TAYLOR Chief leOCst Service _____________________________ R Y STUART Chief

illtreau of OT~emistry alld Soils______________ H G KNIGHT CMpf Bureem of llntomology______________________ C L MARLATT Chief Bureaumiddot of Biological SlIrr(II________________ PAUL G REDINGTON Chief lJHIC(l~ of Publio Roads____________________ THOMAS H MACDONALD Cl~ief

Hureau of AgricllltlIral llconomics___________ NILS A OLSEN Chief lJurelu of HOlllc ECol1omics_________________ LOUISE STANLEY Chief

Plant Quarantine ana ControlJldminstratiol_ LEE A STRONG Chief Grain FlIlmiddottrcs Administratiolt_______________ J W T DUVEL Chief Fooa aut Drug Administration______________ WALTER G CAMPBELL Director of

Regulatory lVorT in Chargc Ofllce of llxperimellt Statiolts_______________ Ohief Officc of Oooperamiddottivc Ewtellsion Worl ________ C B SMITH Chief Library____________________________________ CLAlUDEL R BARNETT Librarian

This buTIetill is a contribution from

Burean of Dairy lndustlmiddotII__________________ O E REED Chief Division of M(IrkekMUk Investigations__ ERNEST KELLY Senior Marketshy

Milk Specialist in Oh(]rge 20

U S GOVERNMENT PRINTING orneE 1931

For snle by the Superintendant of Document Washington D C - bullbull - - Price 25 cellts

TECHNICAL BULLITIN No 249 JULY1931

f1UNITED STATFS DEPARTMENT OF AGRICULTURE

WASHINGTON D C


By CbullT BABCOCK

jl(allcc~-j[illc SlJeciazist Divisirm of llIarket-Mill Intc~fioation8 B1poundrflaU of Da il1f Ind1tstlI

CONTENTS

Pog PugeIntroduction _______________________________ ~

Fa~tors aITccting viscosity-ContinuedEITect of acidity_________________________ EITect of coolin _________________________

Mothod used for meosuring viscosity ___ bull __ U 1gt1etholti usod for microscopic studios_______ 2 10Fnetors nlTocLing Yiscoslty __________________ bull 3 Effect of sepnrnting temperature_________ 11

EIYeet of butterfnt content nnd temperu- 12Effect of stornse of milk________________ _ture_ __ ___________ _____________ ______ __ 1

EITect of Justeurizng before sepuratillg __ 12 EtTect of nge upon viscosity______________ 4 Effect of IOmogemzatlon ________________ 13 I_ITct of pnstcuri7ing temperature______ _ G Effect of homogenizing temperature ____ _ 14 Oruvlty-sePllrnted nnd cen trl fu gull y 16Effect of rebomo[(enizotiQn ______________

separntcd croam compnrelti___________ 7 Effect of solids not foL __________________ 16Conclusions________________________________EITect of stnnltinrltilzution_______________ 8 18EIToct of freezing_ _______________________ U Liternture cited _____________________________ 18

INTRODUCTION

Throughout the market-cream industry much difficulty is enshycountered by producers in preparing and murketing cream on account of variations iu what is commonly referred to as body Consumers judge the quality of their cream supply mostly by its nppearance if the cream seems to be heavy 01 thick its appearance is taken to indicate a high butterfat content and vice versa Thereshyfore it is to the best interest of the dairies to sUJply a product which is uniform in appearance day after day Dahles are attemptshying to do this and at the same time to supply a product with a good bodv However there is a tendency for the body of cream to vary even when the cream-handling processes are the same

The experiments reported 1I1 this bulletin were made in order to determine if possible some of the causes for the variations in the body of cream body being an important commercial factor The body of cream as determined by capillary flow is reported throughshyout this work as viscosity The fact that cream at the higher fat concentratiops and lower temperatures gave indications of pseudoshyplasticity has not been considered

ti03O-31--~ 1




























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iiOl-512 iIlus (12)


















































18_________________ - ___ 142 26___________ _________ 172 32_____________________ 22820____________________ _ 147 28 ___________________ _ 185 34____________________ 20022______________ bull _____ _ 80____________________ _155 203 36_____________________ 313

24~_____ ______ _____ _~ 103





5_____ -_____ __ 45 _____________207 387 2010 126 145 1 7910_______________ 50_______________l 86 257 1146 124 144 1 7515_________ -_ ___ 160 235 914

55_______________151 203 482 124 142 17120 -- ---------- 60_______________25 _________ _____ 140 181 329 1 21 141 10865_______________ 124 140 1 0630_______________ 70______________135 165 238 L24 130 10435_____________ - 75_______________

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----------------







EFFECT OF FREEZING



EFFECT OF ACIDITY



52032deg-31--2





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CONCLUSIONS



































iiOl-512 iIlus (12)







































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----------------







EFFECT OF FREEZING



EFFECT OF ACIDITY



52032deg-31--2





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50_____________________________________________________ _ 401 33 32 29025____ ____________________ bull__ __________________ bull 26 26 24

80____________________________________________________ _ 30121 16 20 20 88______________________ bull ______________________________ _

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iiOl-512 iIlus (12)






































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I I

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--- ---







5 221 1 90 30 135 128 00 127 122 10 210 190 40 133 125 70 I 26 121 20 174 158 50 I 120 124 80 120 122I Z25r






----------------







EFFECT OF FREEZING



EFFECT OF ACIDITY



52032deg-31--2





1------1--------shy0202-___________ 201 L 31 1bull222M____________ 211 132 122 300____________ 212 132 127





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50_____________________________________________________ _ 401 33 32 29025____ ____________________ bull__ __________________ bull 26 26 24

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295 125 144 414 130 150 629 139 1 62 880 158 220 1l~0 J 84 2 il



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CONCLUSIONS



































iiOl-512 iIlus (12)






































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I I

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--- ---







5 221 1 90 30 135 128 00 127 122 10 210 190 40 133 125 70 I 26 121 20 174 158 50 I 120 124 80 120 122I Z25r






----------------







EFFECT OF FREEZING



EFFECT OF ACIDITY



52032deg-31--2





1------1--------shy0202-___________ 201 L 31 1bull222M____________ 211 132 122 300____________ 212 132 127





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pounds pound

50_____________________________________________________ _ 401 33 32 29025____ ____________________ bull__ __________________ bull 26 26 24

80____________________________________________________ _ 30121 16 20 20 88______________________ bull ______________________________ _

70___ bull___________________________________________ ___ _

23 18 17 18 31 21 19 20

-






-Pt7 1 1 1 1 1 I 1 1 II 1 1 1 1 1



r-- I

I 1 shy~I 11

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411

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295 125 144 414 130 150 629 139 1 62 880 158 220 1l~0 J 84 2 il



I

~

5






CONCLUSIONS



































iiOl-512 iIlus (12)




































0

Co

0 0

(jtpound 0 0

0 cO

0 0 0

0 () c

G

0

feshy

0 0 C-

0 Otgt Co 0

C

0 C6J c

0 0 0 0

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c

0

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0

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0 ~ 0

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0 0

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~

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c

0

0

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gt deg 0deg0deg

) 0 cfJ 0

0 3

0 0

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0

00 80

a 0

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lt)

0

q o ) 0 0

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db

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t~ lt1

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bull bull


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bull

bull


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bP (

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C

C qOeurof

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tP

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--------------------------




Relative viscosity


Pcr cent 625___________________________________________ 20 148 1 51 154 156 159 16180__ 20 1 45 1 51 1 54~_________________________________________ 156 159 161 025___________________________________________ 30 235 244 256 267 2 i5 2 i980_ ___________________________________________ ao 2 10 222 243 253 258 260


I I

-

I





--- ---







5 221 1 90 30 135 128 00 127 122 10 210 190 40 133 125 70 I 26 121 20 174 158 50 I 120 124 80 120 122I Z25r






----------------







EFFECT OF FREEZING



EFFECT OF ACIDITY



52032deg-31--2





1------1--------shy0202-___________ 201 L 31 1bull222M____________ 211 132 122 300____________ 212 132 127





- I







11

















1 ~



















II

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pounds pound

50_____________________________________________________ _ 401 33 32 29025____ ____________________ bull__ __________________ bull 26 26 24

80____________________________________________________ _ 30121 16 20 20 88______________________ bull ______________________________ _

70___ bull___________________________________________ ___ _

23 18 17 18 31 21 19 20

-






-Pt7 1 1 1 1 1 I 1 1 II 1 1 1 1 1



r-- I

I 1 shy~I 11

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411

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0 50 60 7(7 80 90








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295 125 144 414 130 150 629 139 1 62 880 158 220 1l~0 J 84 2 il



I

~

5






CONCLUSIONS



































iiOl-512 iIlus (12)




































gt deg 0deg0deg

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0 3

0 0

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0

00 80

a 0

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lt)

0

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db

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t~ lt1

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bull bull


0 bull0 bull

bull

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bP (

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Q

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0( 0 a C

000 fl

C

C qOeurof

()

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tP

0 c- ~ 00

0o0


--------------------------




Relative viscosity


Pcr cent 625___________________________________________ 20 148 1 51 154 156 159 16180__ 20 1 45 1 51 1 54~_________________________________________ 156 159 161 025___________________________________________ 30 235 244 256 267 2 i5 2 i980_ ___________________________________________ ao 2 10 222 243 253 258 260


I I

-

I





--- ---







5 221 1 90 30 135 128 00 127 122 10 210 190 40 133 125 70 I 26 121 20 174 158 50 I 120 124 80 120 122I Z25r






----------------







EFFECT OF FREEZING



EFFECT OF ACIDITY



52032deg-31--2





1------1--------shy0202-___________ 201 L 31 1bull222M____________ 211 132 122 300____________ 212 132 127





- I







11

















1 ~



















II

~

1-1

II

I l I

I

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101 [Oii

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s 1- ~

Iooooii

jJP






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pounds pound

50_____________________________________________________ _ 401 33 32 29025____ ____________________ bull__ __________________ bull 26 26 24

80____________________________________________________ _ 30121 16 20 20 88______________________ bull ______________________________ _

70___ bull___________________________________________ ___ _

23 18 17 18 31 21 19 20

-






-Pt7 1 1 1 1 1 I 1 1 II 1 1 1 1 1



r-- I

I 1 shy~I 11

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411

~

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0 50 60 7(7 80 90








f

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295 125 144 414 130 150 629 139 1 62 880 158 220 1l~0 J 84 2 il



I

~

5






CONCLUSIONS



































iiOl-512 iIlus (12)



































bull bull


0 bull0 bull

bull

bull


C


bP (

o

c C

Q

gt( o

( 0

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(J ~ C

c Ct

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c~ (

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0( 0 a C

000 fl

C

C qOeurof

()

o c

tP

0 c- ~ 00

0o0


--------------------------




Relative viscosity


Pcr cent 625___________________________________________ 20 148 1 51 154 156 159 16180__ 20 1 45 1 51 1 54~_________________________________________ 156 159 161 025___________________________________________ 30 235 244 256 267 2 i5 2 i980_ ___________________________________________ ao 2 10 222 243 253 258 260


I I

-

I





--- ---







5 221 1 90 30 135 128 00 127 122 10 210 190 40 133 125 70 I 26 121 20 174 158 50 I 120 124 80 120 122I Z25r






----------------







EFFECT OF FREEZING



EFFECT OF ACIDITY



52032deg-31--2





1------1--------shy0202-___________ 201 L 31 1bull222M____________ 211 132 122 300____________ 212 132 127





- I







11

















1 ~



















II

~

1-1

II

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101 [Oii

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jJP






bullbullbullbull


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JIIp - tmiddotj

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pounds pound

50_____________________________________________________ _ 401 33 32 29025____ ____________________ bull__ __________________ bull 26 26 24

80____________________________________________________ _ 30121 16 20 20 88______________________ bull ______________________________ _

70___ bull___________________________________________ ___ _

23 18 17 18 31 21 19 20

-






-Pt7 1 1 1 1 1 I 1 1 II 1 1 1 1 1



r-- I

I 1 shy~I 11

~ I 1

411

~

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0 50 60 7(7 80 90








f

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f (( ~~~~ o ~I~t ~-~l~

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bullIf ~Cc l

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295 125 144 414 130 150 629 139 1 62 880 158 220 1l~0 J 84 2 il



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5






CONCLUSIONS



































iiOl-512 iIlus (12)



































C


bP (

o

c C

Q

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Relative viscosity


Pcr cent 625___________________________________________ 20 148 1 51 154 156 159 16180__ 20 1 45 1 51 1 54~_________________________________________ 156 159 161 025___________________________________________ 30 235 244 256 267 2 i5 2 i980_ ___________________________________________ ao 2 10 222 243 253 258 260


I I

-

I





--- ---







5 221 1 90 30 135 128 00 127 122 10 210 190 40 133 125 70 I 26 121 20 174 158 50 I 120 124 80 120 122I Z25r






----------------







EFFECT OF FREEZING



EFFECT OF ACIDITY



52032deg-31--2





1------1--------shy0202-___________ 201 L 31 1bull222M____________ 211 132 122 300____________ 212 132 127





- I







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80____________________________________________________ _ 30121 16 20 20 88______________________ bull ______________________________ _

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23 18 17 18 31 21 19 20

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-Pt7 1 1 1 1 1 I 1 1 II 1 1 1 1 1



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295 125 144 414 130 150 629 139 1 62 880 158 220 1l~0 J 84 2 il



I

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5






CONCLUSIONS



































iiOl-512 iIlus (12)



































--------------------------




Relative viscosity


Pcr cent 625___________________________________________ 20 148 1 51 154 156 159 16180__ 20 1 45 1 51 1 54~_________________________________________ 156 159 161 025___________________________________________ 30 235 244 256 267 2 i5 2 i980_ ___________________________________________ ao 2 10 222 243 253 258 260


I I

-

I





--- ---







5 221 1 90 30 135 128 00 127 122 10 210 190 40 133 125 70 I 26 121 20 174 158 50 I 120 124 80 120 122I Z25r






----------------







EFFECT OF FREEZING



EFFECT OF ACIDITY



52032deg-31--2





1------1--------shy0202-___________ 201 L 31 1bull222M____________ 211 132 122 300____________ 212 132 127





- I







11

















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50_____________________________________________________ _ 401 33 32 29025____ ____________________ bull__ __________________ bull 26 26 24

80____________________________________________________ _ 30121 16 20 20 88______________________ bull ______________________________ _

70___ bull___________________________________________ ___ _

23 18 17 18 31 21 19 20

-






-Pt7 1 1 1 1 1 I 1 1 II 1 1 1 1 1



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295 125 144 414 130 150 629 139 1 62 880 158 220 1l~0 J 84 2 il



I

~

5






CONCLUSIONS



































iiOl-512 iIlus (12)



































--- ---







5 221 1 90 30 135 128 00 127 122 10 210 190 40 133 125 70 I 26 121 20 174 158 50 I 120 124 80 120 122I Z25r






----------------







EFFECT OF FREEZING



EFFECT OF ACIDITY



52032deg-31--2





1------1--------shy0202-___________ 201 L 31 1bull222M____________ 211 132 122 300____________ 212 132 127





- I







11

















1 ~



















II

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50_____________________________________________________ _ 401 33 32 29025____ ____________________ bull__ __________________ bull 26 26 24

80____________________________________________________ _ 30121 16 20 20 88______________________ bull ______________________________ _

70___ bull___________________________________________ ___ _

23 18 17 18 31 21 19 20

-






-Pt7 1 1 1 1 1 I 1 1 II 1 1 1 1 1



r-- I

I 1 shy~I 11

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411

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295 125 144 414 130 150 629 139 1 62 880 158 220 1l~0 J 84 2 il



I

~

5






CONCLUSIONS



































iiOl-512 iIlus (12)



































----------------







EFFECT OF FREEZING



EFFECT OF ACIDITY



52032deg-31--2





1------1--------shy0202-___________ 201 L 31 1bull222M____________ 211 132 122 300____________ 212 132 127





- I







11

















1 ~



















II

~

1-1

II

I l I

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bullbullbullbull


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pounds pound

50_____________________________________________________ _ 401 33 32 29025____ ____________________ bull__ __________________ bull 26 26 24

80____________________________________________________ _ 30121 16 20 20 88______________________ bull ______________________________ _

70___ bull___________________________________________ ___ _

23 18 17 18 31 21 19 20

-






-Pt7 1 1 1 1 1 I 1 1 II 1 1 1 1 1



r-- I

I 1 shy~I 11

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CONCLUSIONS



































iiOl-512 iIlus (12)







































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11

















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CONCLUSIONS



































iiOl-512 iIlus (12)



































11

















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295 125 144 414 130 150 629 139 1 62 880 158 220 1l~0 J 84 2 il



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5






CONCLUSIONS



































iiOl-512 iIlus (12)












































1 ~



















II

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50_____________________________________________________ _ 401 33 32 29025____ ____________________ bull__ __________________ bull 26 26 24

80____________________________________________________ _ 30121 16 20 20 88______________________ bull ______________________________ _

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23 18 17 18 31 21 19 20

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-Pt7 1 1 1 1 1 I 1 1 II 1 1 1 1 1



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295 125 144 414 130 150 629 139 1 62 880 158 220 1l~0 J 84 2 il



I

~

5






CONCLUSIONS



































iiOl-512 iIlus (12)





















































II

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50_____________________________________________________ _ 401 33 32 29025____ ____________________ bull__ __________________ bull 26 26 24

80____________________________________________________ _ 30121 16 20 20 88______________________ bull ______________________________ _

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23 18 17 18 31 21 19 20

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295 125 144 414 130 150 629 139 1 62 880 158 220 1l~0 J 84 2 il



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5






CONCLUSIONS



































iiOl-512 iIlus (12)







































II

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1-1

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50_____________________________________________________ _ 401 33 32 29025____ ____________________ bull__ __________________ bull 26 26 24

80____________________________________________________ _ 30121 16 20 20 88______________________ bull ______________________________ _

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295 125 144 414 130 150 629 139 1 62 880 158 220 1l~0 J 84 2 il



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5






CONCLUSIONS



































iiOl-512 iIlus (12)



































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80____________________________________________________ _ 30121 16 20 20 88______________________ bull ______________________________ _

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295 125 144 414 130 150 629 139 1 62 880 158 220 1l~0 J 84 2 il



I

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CONCLUSIONS



































iiOl-512 iIlus (12)






































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pounds pound

50_____________________________________________________ _ 401 33 32 29025____ ____________________ bull__ __________________ bull 26 26 24

80____________________________________________________ _ 30121 16 20 20 88______________________ bull ______________________________ _

70___ bull___________________________________________ ___ _

23 18 17 18 31 21 19 20

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I 1 shy~I 11

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295 125 144 414 130 150 629 139 1 62 880 158 220 1l~0 J 84 2 il



I

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5






CONCLUSIONS



































iiOl-512 iIlus (12)




































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pounds pound

50_____________________________________________________ _ 401 33 32 29025____ ____________________ bull__ __________________ bull 26 26 24

80____________________________________________________ _ 30121 16 20 20 88______________________ bull ______________________________ _

70___ bull___________________________________________ ___ _

23 18 17 18 31 21 19 20

-






-Pt7 1 1 1 1 1 I 1 1 II 1 1 1 1 1



r-- I

I 1 shy~I 11

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295 125 144 414 130 150 629 139 1 62 880 158 220 1l~0 J 84 2 il



I

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5






CONCLUSIONS



































iiOl-512 iIlus (12)



































PLATt H

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pounds pound

50_____________________________________________________ _ 401 33 32 29025____ ____________________ bull__ __________________ bull 26 26 24

80____________________________________________________ _ 30121 16 20 20 88______________________ bull ______________________________ _

70___ bull___________________________________________ ___ _

23 18 17 18 31 21 19 20

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lt0 bull Itt~

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0



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0

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lt o

o










295 125 144 414 130 150 629 139 1 62 880 158 220 1l~0 J 84 2 il



I

~

5






CONCLUSIONS



































iiOl-512 iIlus (12)



































I



o ~ 0 OJ)

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~O ~

~

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0


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(

r

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I bull


bull bull


~~4 (bull ~ -(

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bull ~ oj

bullD

1 bull

bull I i

J

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bull ~

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~

bull I

fItI ~

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I ~rt bull ~~O I

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middottf J

~ gt IQ~ )bull -jt

~ ~~11f ~~ -

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~

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)

JIIp - tmiddotj

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pounds pound

50_____________________________________________________ _ 401 33 32 29025____ ____________________ bull__ __________________ bull 26 26 24

80____________________________________________________ _ 30121 16 20 20 88______________________ bull ______________________________ _

70___ bull___________________________________________ ___ _

23 18 17 18 31 21 19 20

-






-Pt7 1 1 1 1 1 I 1 1 II 1 1 1 1 1



r-- I

I 1 shy~I 11

~ I 1

411

~

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0 50 60 7(7 80 90








f

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PLATE 20

lt0 bull Itt~

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0



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0

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lt o

o










295 125 144 414 130 150 629 139 1 62 880 158 220 1l~0 J 84 2 il



I

~

5






CONCLUSIONS



































iiOl-512 iIlus (12)



































bull bull


~~4 (bull ~ -(

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t 1 gt ~

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bull ~ oj

bullD

1 bull

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JIIp - tmiddotj

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pounds pound

50_____________________________________________________ _ 401 33 32 29025____ ____________________ bull__ __________________ bull 26 26 24

80____________________________________________________ _ 30121 16 20 20 88______________________ bull ______________________________ _

70___ bull___________________________________________ ___ _

23 18 17 18 31 21 19 20

-






-Pt7 1 1 1 1 1 I 1 1 II 1 1 1 1 1



r-- I

I 1 shy~I 11

~ I 1

411

~

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0 50 60 7(7 80 90








f

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PLATE 20

lt0 bull Itt~

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Q

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0

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o










295 125 144 414 130 150 629 139 1 62 880 158 220 1l~0 J 84 2 il



I

~

5






CONCLUSIONS



































iiOl-512 iIlus (12)











































pounds pound

50_____________________________________________________ _ 401 33 32 29025____ ____________________ bull__ __________________ bull 26 26 24

80____________________________________________________ _ 30121 16 20 20 88______________________ bull ______________________________ _

70___ bull___________________________________________ ___ _

23 18 17 18 31 21 19 20

-






-Pt7 1 1 1 1 1 I 1 1 II 1 1 1 1 1



r-- I

I 1 shy~I 11

~ I 1

411

~

~ ~

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0 50 60 7(7 80 90








f

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PLATE 20

lt0 bull Itt~

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0



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o










295 125 144 414 130 150 629 139 1 62 880 158 220 1l~0 J 84 2 il



I

~

5






CONCLUSIONS



































iiOl-512 iIlus (12)






































-Pt7 1 1 1 1 1 I 1 1 II 1 1 1 1 1



r-- I

I 1 shy~I 11

~ I 1

411

~

~ ~

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0 50 60 7(7 80 90








f

~

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1

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o



o

poundO ~o bull -- ~

o


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f (( ~~~~ o ~I~t ~-~l~

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~

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0




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P

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1 gt bull I

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PLATE 20

lt0 bull Itt~

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lt

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0



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o 0 bull 0 e )o)~

o ~ obull -

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~

0

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lt o

o










295 125 144 414 130 150 629 139 1 62 880 158 220 1l~0 J 84 2 il



I

~

5






CONCLUSIONS



































iiOl-512 iIlus (12)




































f

~

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)

r ~l)

1

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~

o



o

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o


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f (( ~~~~ o ~I~t ~-~l~

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bull bullbull

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o

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amp 0 f-

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bull -

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0




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to i

1 gt bull I

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i

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bull gt middotlb 1

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PLATE 20

lt0 bull Itt~

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bull ~bull


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0



Q

o 0 bull 0 e )o)~

o ~ obull -

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~

0

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lt o

o










295 125 144 414 130 150 629 139 1 62 880 158 220 1l~0 J 84 2 il



I

~

5






CONCLUSIONS



































iiOl-512 iIlus (12)




































o

poundO ~o bull -- ~

o


--


f (( ~~~~ o ~I~t ~-~l~

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bull bullbull

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Ij Co

o

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amp 0 f-

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bull -

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0




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bull gt middotlb 1

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bull - ~ ell ~

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PLATE 20

lt0 bull Itt~

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0

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lt o

o










295 125 144 414 130 150 629 139 1 62 880 158 220 1l~0 J 84 2 il



I

~

5






CONCLUSIONS



































iiOl-512 iIlus (12)



































--


f (( ~~~~ o ~I~t ~-~l~

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bull 0 1 gtemiddot

10 bull

~0shy

J

~

1 1 ~ - -1

)- ~~ t

~

~ ~ 0 )

P)

j~ 0 Q ~ 1 l

~~ j

C)~

~

Omiddot 3 a - ~

o~

Qa

lt)

)lrJ

-- ~gt )

Q

l

) )

~

)gt gt

oJ

~l j1



)

j

o

o

)

J -

gt Q

0 AI

1

~J ~

fsectIr II I

bull r

o

~~~~1~ ~1 ~



~-~~ ~ gt

gt )

f gt bull

Ir

-) f 1

)

J


PLATE 20

lt0 bull Itt~

t

lt

lt ~

~(

~

t bull 0 amp

co i=- bull~

0-


~ e ~e

t amp-gt

bull ~

- -1-

0

bull ~bull


~ I

~~ ~

o

0



Q

o 0 bull 0 e )o)~

o ~ obull -

- o

~

0

- bull

lt o

o










295 125 144 414 130 150 629 139 1 62 880 158 220 1l~0 J 84 2 il



I

~

5






CONCLUSIONS



































iiOl-512 iIlus (12)




































~

o

P

to i

1 gt bull I

~O 1 Q

~ 1bull

~I~ol

i ~

~~~

i 1

) )

i

1

J

j bull

gt ~ I




bull gt middotlb 1

ct

13J ~

~ 4

~- lt )

l bull 0 A~~ ~ or

~

00 0


gt

I l cgt ~

r

~OI -lt t

bull - ~ ell ~

~ -

~ f ~

- t bull bull -

it f

~

I I

bull I

-

bullbull bull

t

I

I I

bull 1-

~ J

shy

~ t

I ~

t(bull


V


) bull0shy )7 ) )


j

Po )

) ~ - I h middot ~

~ 1

) gt

~~ l

1

1- ~

J~i~ gt

)

gt )

~ ) )

10

~ gt

)J - J l 7

J

~~ 1

)raquo ) I

1

~ )y

)

) 1

~ ~ bull )

~


7


I) ~ -

Q )

~ ~ 9 _J -~ JJ 0 Jr ~

J j 0 Cl (

l0] 0 (I ~ 0 l 4f

~ J bull

0

bull 0 1 gtemiddot

10 bull

~0shy

J

~

1 1 ~ - -1

)- ~~ t

~

~ ~ 0 )

P)

j~ 0 Q ~ 1 l

~~ j

C)~

~

Omiddot 3 a - ~

o~

Qa

lt)

)lrJ

-- ~gt )

Q

l

) )

~

)gt gt

oJ

~l j1



)

j

o

o

)

J -

gt Q

0 AI

1

~J ~

fsectIr II I

bull r

o

~~~~1~ ~1 ~



~-~~ ~ gt

gt )

f gt bull

Ir

-) f 1

)

J


PLATE 20

lt0 bull Itt~

t

lt

lt ~

~(

~

t bull 0 amp

co i=- bull~

0-


~ e ~e

t amp-gt

bull ~

- -1-

0

bull ~bull


~ I

~~ ~

o

0



Q

o 0 bull 0 e )o)~

o ~ obull -

- o

~

0

- bull

lt o

o










295 125 144 414 130 150 629 139 1 62 880 158 220 1l~0 J 84 2 il



I

~

5






CONCLUSIONS



































iiOl-512 iIlus (12)




































bull gt middotlb 1

ct

13J ~

~ 4

~- lt )

l bull 0 A~~ ~ or

~

00 0


gt

I l cgt ~

r

~OI -lt t

bull - ~ ell ~

~ -

~ f ~

- t bull bull -

it f

~

I I

bull I

-

bullbull bull

t

I

I I

bull 1-

~ J

shy

~ t

I ~

t(bull


V


) bull0shy )7 ) )


j

Po )

) ~ - I h middot ~

~ 1

) gt

~~ l

1

1- ~

J~i~ gt

)

gt )

~ ) )

10

~ gt

)J - J l 7

J

~~ 1

)raquo ) I

1

~ )y

)

) 1

~ ~ bull )

~


7


I) ~ -

Q )

~ ~ 9 _J -~ JJ 0 Jr ~

J j 0 Cl (

l0] 0 (I ~ 0 l 4f

~ J bull

0

bull 0 1 gtemiddot

10 bull

~0shy

J

~

1 1 ~ - -1

)- ~~ t

~

~ ~ 0 )

P)

j~ 0 Q ~ 1 l

~~ j

C)~

~

Omiddot 3 a - ~

o~

Qa

lt)

)lrJ

-- ~gt )

Q

l

) )

~

)gt gt

oJ

~l j1



)

j

o

o

)

J -

gt Q

0 AI

1

~J ~

fsectIr II I

bull r

o

~~~~1~ ~1 ~



~-~~ ~ gt

gt )

f gt bull

Ir

-) f 1

)

J


PLATE 20

lt0 bull Itt~

t

lt

lt ~

~(

~

t bull 0 amp

co i=- bull~

0-


~ e ~e

t amp-gt

bull ~

- -1-

0

bull ~bull


~ I

~~ ~

o

0



Q

o 0 bull 0 e )o)~

o ~ obull -

- o

~

0

- bull

lt o

o










295 125 144 414 130 150 629 139 1 62 880 158 220 1l~0 J 84 2 il



I

~

5






CONCLUSIONS



































iiOl-512 iIlus (12)



































V


) bull0shy )7 ) )


j

Po )

) ~ - I h middot ~

~ 1

) gt

~~ l

1

1- ~

J~i~ gt

)

gt )

~ ) )

10

~ gt

)J - J l 7

J

~~ 1

)raquo ) I

1

~ )y

)

) 1

~ ~ bull )

~


7


I) ~ -

Q )

~ ~ 9 _J -~ JJ 0 Jr ~

J j 0 Cl (

l0] 0 (I ~ 0 l 4f

~ J bull

0

bull 0 1 gtemiddot

10 bull

~0shy

J

~

1 1 ~ - -1

)- ~~ t

~

~ ~ 0 )

P)

j~ 0 Q ~ 1 l

~~ j

C)~

~

Omiddot 3 a - ~

o~

Qa

lt)

)lrJ

-- ~gt )

Q

l

) )

~

)gt gt

oJ

~l j1



)

j

o

o

)

J -

gt Q

0 AI

1

~J ~

fsectIr II I

bull r

o

~~~~1~ ~1 ~



~-~~ ~ gt

gt )

f gt bull

Ir

-) f 1

)

J


PLATE 20

lt0 bull Itt~

t

lt

lt ~

~(

~

t bull 0 amp

co i=- bull~

0-


~ e ~e

t amp-gt

bull ~

- -1-

0

bull ~bull


~ I

~~ ~

o

0



Q

o 0 bull 0 e )o)~

o ~ obull -

- o

~

0

- bull

lt o

o










295 125 144 414 130 150 629 139 1 62 880 158 220 1l~0 J 84 2 il



I

~

5






CONCLUSIONS



































iiOl-512 iIlus (12)




































I) ~ -

Q )

~ ~ 9 _J -~ JJ 0 Jr ~

J j 0 Cl (

l0] 0 (I ~ 0 l 4f

~ J bull

0

bull 0 1 gtemiddot

10 bull

~0shy

J

~

1 1 ~ - -1

)- ~~ t

~

~ ~ 0 )

P)

j~ 0 Q ~ 1 l

~~ j

C)~

~

Omiddot 3 a - ~

o~

Qa

lt)

)lrJ

-- ~gt )

Q

l

) )

~

)gt gt

oJ

~l j1



)

j

o

o

)

J -

gt Q

0 AI

1

~J ~

fsectIr II I

bull r

o

~~~~1~ ~1 ~



~-~~ ~ gt

gt )

f gt bull

Ir

-) f 1

)

J


PLATE 20

lt0 bull Itt~

t

lt

lt ~

~(

~

t bull 0 amp

co i=- bull~

0-


~ e ~e

t amp-gt

bull ~

- -1-

0

bull ~bull


~ I

~~ ~

o

0



Q

o 0 bull 0 e )o)~

o ~ obull -

- o

~

0

- bull

lt o

o










295 125 144 414 130 150 629 139 1 62 880 158 220 1l~0 J 84 2 il



I

~

5






CONCLUSIONS



































iiOl-512 iIlus (12)




































)

j

o

o

)

J -

gt Q

0 AI

1

~J ~

fsectIr II I

bull r

o

~~~~1~ ~1 ~



~-~~ ~ gt

gt )

f gt bull

Ir

-) f 1

)

J


PLATE 20

lt0 bull Itt~

t

lt

lt ~

~(

~

t bull 0 amp

co i=- bull~

0-


~ e ~e

t amp-gt

bull ~

- -1-

0

bull ~bull


~ I

~~ ~

o

0



Q

o 0 bull 0 e )o)~

o ~ obull -

- o

~

0

- bull

lt o

o










295 125 144 414 130 150 629 139 1 62 880 158 220 1l~0 J 84 2 il



I

~

5






CONCLUSIONS



































iiOl-512 iIlus (12)



































PLATE 20

lt0 bull Itt~

t

lt

lt ~

~(

~

t bull 0 amp

co i=- bull~

0-


~ e ~e

t amp-gt

bull ~

- -1-

0

bull ~bull


~ I

~~ ~

o

0



Q

o 0 bull 0 e )o)~

o ~ obull -

- o

~

0

- bull

lt o

o










295 125 144 414 130 150 629 139 1 62 880 158 220 1l~0 J 84 2 il



I

~

5






CONCLUSIONS



































iiOl-512 iIlus (12)




































Q

o 0 bull 0 e )o)~

o ~ obull -

- o

~

0

- bull

lt o

o










295 125 144 414 130 150 629 139 1 62 880 158 220 1l~0 J 84 2 il



I

~

5






CONCLUSIONS



































iiOl-512 iIlus (12)











































295 125 144 414 130 150 629 139 1 62 880 158 220 1l~0 J 84 2 il



I

~

5






CONCLUSIONS



































iiOl-512 iIlus (12)




































CONCLUSIONS



































iiOl-512 iIlus (12)

















































iiOl-512 iIlus (12)




















































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Some Factors Affecting the Viscosity of Cream - AgEcon …ageconsearch.umn.edu/bitstream/163079/2/tb249.pdf · · 2017-04-01defined as the relative internal friction of a liquid,