Along with the general interest in better methods of marketing all kinds of food products has come an interest in the methods used in marketing milk. A realization of the necessity of protecting milk from contamination during handling has resulted in a wide use of the common milk bottle. Because of the defects inherent in the ordinary bottle, other types of packages have been introduced in an attempt to secure a container that absolutely protects the milk and at the same time offers no serious problems in its use.
With the present competition among dealers, 110WeVer, in addition to the type of container used, the appearance of the bottled milk must be taken into consideration. The consumer desires to see a deep cream layer on milk because of the common belief that it indicates quality and the dealer who cannot secure this is likely to have considerable complaint. The percentage of fat does not entirely determine the creaming ability; it is a rather common experience to find that with a reasonably large percentage of fat, the cream layer thrown up by milk is exceedingly thin, and it is quite evident that factors other than the percentage of fat present influence the creaming ability. The requests for information regarding the rising of cream on milk has prompted a study of the factors influencing it.
Hammer, B. W.
"Studies on the creaming ability of milk,"
Research Bulletin (Iowa Agriculture and Home Economics Experiment Station): Vol. 3
, Article 1.
Available at: https://lib.dr.iastate.edu/researchbulletin/vol3/iss31/1