-6 3 - 



words, while 95.18 per cent, of the fat in the whole milk was 

 recovered in the cream under the cold deep setting process, but 

 69.19 per cent, of the fat in the whole milk was recovered in the 

 cream when set in the diluted process. That is, in 100 lbs. of milk 

 containing 4.12 lbs. of butter fat, under the Cooley process, there 

 would be a loss of but .20 lbs. of butter fat, and under the diluting 

 process a loss of 1.27 lbs. It will be noticed also that the per 

 cent, of fat in the skim milk is no higher in those cases where the 

 milk had been carried about on the route before setting, than it 

 is when the milk was set directly from the cow. 



Below is given in detail the results of ten settings where the 

 milk was diluted with hot water. In the first three and last cases 

 the milk was set in Cooley cans in the air, in the other six, the 

 cans were put in the creamer and the water allowed to flow 

 through constantly. In all cases skimming was done in twenty - 

 four hours. 



TABLE II. 



Set in Cooeey Cans in Air and in Running Water, and 



Diluted with Hot Water. 



Date. 



Aug. 20 



21 

 22 



24 

 29 



31 

 31 



Sept. 1 



1 



" 11 



< < 

 i < 



»— < 



O 



a. 



rX 



re 

 % 



O 



■4-J 

 U 





1—1 



O 



.-I 



"So 





o <u 



s re 



u 



u 



I-! 



V 



u 



<v 

 +-> 

 re 



<v 



<u 



Clj 



S 

 o 



H 



96 

 98.5 



IOO 



98 



104 

 94 

 97 



84 



90 



108 



Average, ten trials, 



2 -^ 

 u cS 

 O - 



re- aj 



* 



S c 



re 1 — ■ 

 u 



d s 



*- pi 



* Had been carried on milk route before setting. 



It will be seen that so far as the fat in the skim milk is con- 

 cerned, diluting the milk with various percentages of hot water 

 gave but very little better results than diluting with an equal 



