Does a quart of milk weigh more than a quart of cream?

Answer 1

Yes. I would certainly think so since the cream used to float to the top in unhomogonized milk when we got our delivery from Cream Valley Dairy in Woodstown in West Jersey. We would order 7 of Holstein (for regular use) and 1 of Jersey (for the cream) most days. One decanted the cream from the top. Dad used it for his coffee and Mom for home cooking. It's specific density must have been less even though it looked thicker - counterintuitively. So one should check by a densitomer, which is what we used on the farm. I would help with bringing in the cows, washing them and the stalls, and cooling the milk quickly from the age of 4. One learns that cleanliness is imperative in order to produce an Imperative Quart. Spoilage would be a disaster for the farmer and could be deadly. I knew at 4 that if we lost a day's production of milk that we would be in big trouble. I used to kid Dad, calling the homogonized milk, "demoralized milk". It didn't work as well for churning butter or making "Scmerkaese". Until a later science show [Dr?name?], we didn't know that one didn't need milk or cream to make butter - just two chemicals ! We can still get home delivered milk in glass bottles at South Mountain Creamery [q.v.] in Bolivar, nr. Middletown, Frederick Co., Maryland, just below Fox's Gap on the Appalachian Trail. I treat the hikers to a few pints of their outstanding ice cream if possible. One may need an emulsifying agent to remix the separated cream.