62 — 



of setting in shallow pans, and of setting in the creamer with the 

 water of the University water- works at a temperature of some- 

 thing over 60 running through it. 



In the following table the results of the comparisons between 

 setting in ice water and diluting with an equal bulk of cold water 

 are shown, those on the same horizontal line being in all cases 

 from the same sample of milk. The percentage of fat in the 

 skim milk has been corrected for the amount of water added. 



TABLE I. 



* Carried 011 route, f The milk in these two cases had been carried on the route, but was 

 heated up to 100 degrees before setting. 



Armsby found! in between two and three hundred settings of 

 the milk of single cows, Jerseys and Jersey grades, an average 

 of .35 per cent of fat in the skim milk. We may therefore use 

 our results with the Cooley creamer as a standard of comparison. 

 It will be seen that when the milk was diluted with water there was 

 contained in the skim milk nearly six times as much fat as when 

 the milk was set in the Cooley creamer with ice water, or in other 



^Bulletin No. 7 Wisconsin Agricultural Experiment Station. 



