... two-thirds of the milk passed the machine in 40-50 seconds. This manifest variation in the rate of flow of the milk through the machine is undoubtedly the reason why the results of this type of treatment ... by the production of a large amount of by-products, as a result of the development of a relatively small amount of cell-life. The souring of milk, the formation of butyric acid, the making of ... possible. This fact indicates the necessity of early creaming, so as to increase the keeping quality of the product, and is another argument in favor of the separator process. Ripening of cream. If...