-6 7 - 



one hundred per cent, of water was added to milk set compara- 

 tively shallow in open air at a temperature of 68 to 74, with re- 

 sults as follows, in two different trials with milk of different 

 quality. 



a. 100 grams milk without water gave 6.05 grams cream, 1.69 

 grains fat. 



a. 100 grains milk with 100 per cent water gave 10.41 grams 

 cream, 1. 00 grams fat. 



b. 100 grams milk without water gave 7.3 grams cream, 2.94 

 grams fat. 



b. 100 grams milk with 100 per cent, of water gave 9.13 grams 

 cream, 2.88 grams fat. 



These figures in general coincide with our own except that in 

 the second of the two trials closer results as between the two 

 methods w r ere obtained than in an}- of ours. 



Finally we have grouped together the average percentage of 

 fat in the skim milk under the several different methods of set- 

 ting. In each instance correction has been made for the water 

 added. 



I11 eleven trials where the milk was set iu the Cooley creamer 

 with ice water, at a temperature of 44 , the average per cent. 

 of fat in the skim milk was .23 



In eleven trials where milk was diluted with an equal weight of 

 cold water and set in the open air, the average per cent, of fat 

 in the skim milk was 1. 28 



In six trials where milk was diluted with 20 and 50 per cent, of 



cold water, the average per cent, of fat in the skim milk was . 1. 24 



In ten trials where milk was diluted with 10 to 100 per cent, of its 

 weight of hot water, the average per cent, of fat in the skim 

 milk was I. II 



Iu two trials where milk was set in deep cans without dilution, in 

 running water at 6o°-63°, the average per cent, of fat in the 

 skim milk was .89 



In two trials where milk was set in shallow pans, at 6o°-64°, the 



average per cent, of fat in the skim milk was .48 



In one trial where milk was set in shallow pans and one third of 

 its weight of water at 120 added, the per cent, of fat in the 

 skim milk was -75 



