Density of Cream at Low Temperatures

Abstract

The densities of a variety of creams were determined at low temperatures by the pycnometer method to supplement the limited existing data which have been the basis for calculating volume-weight relationships. Linear relationships were found between density and fat, density and total solids, and density and nonfat solids, for cream containing from about 20 to 50% fat. Regression analysis showed that density can be estimated from a simple linear equation based on the percentage of fat in cream almost as accurately as from a multiple regression equation based on the percentages of fat and nonfat solids. The equation for estimating density from the percentage of fat at 9.85 C (based on 57 samples) was: Density = 1.03123 − [.000770 × (milk fat percentage)]. © 1962, American Dairy Science Association. All rights reserved.