The development of solidfied cream in the necks of bottles containing unhomogenized pasteurized milk has become a problem for some dairies in Britain. A simple cream‐rising test indicates the susceptibility of milk to plug formation. The type of bottle appears to be unimportant. Factors encouraging plug formation include mechanical stress during handling of the milk, excessive pasteurization temperature, multiple pasteurization, and failure to keep the milk cool during distribution; raw milk characteristics may be important. It is hoped that dairies will use the cream‐rising test to collect data on seasonal and regional factors as well as to identify processing shortcomings in their own processing pl
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