364 BOARD OF AGRICULTURE. 



Third Trial, coldor milk 3;j°, warmer milk 45° to ")0°, colder milk gave 



30 8 per cent more cream. 

 Fourth Trial, colder milk 45°, warmer milk 55°, colder milk gave 



27.8 per cent more cream. 

 Fifth Trial, colder milk 45°, warmer milk G0°, colder milk gave 



34 7 per cent more cream. 

 JSixth Trial, colder milk 45°, warmer milk 50°, colder milk gave 12.6 



per cent more cream. 

 The meaning of these figures is that differences ranging from 5° 

 to 15° in the temperature at which milk is set caused large varia- 

 tions in the amounts of cream obtained. 



The amount of milk required for a pound of cream was increased 

 one-eighth in the case of the smallest diffeivnce of temperature 

 (sixth trial), and over one-third in the case of ihe largest difference 

 (fifth trial). In general the higher the tempeiature the smaller the 

 weight of cream. 



(2) THE EFFECT OF THE TEMPERATURE AT WHICH MILK 

 IS SET UPON THE COMPOSITION OF THE CREAM. 



The question which now presents itself is this : What relation is 

 there between the composition of cream and the volume? Or, to put 

 the question in another form, are the smaller volumes of cream 

 which are raised at the higher temperatures the result of a more im- 

 perfect separation of fat from the milk, or is the cream of more value 

 pound for pound than that raised at lower temperatures? The cream 

 obtained in five of these trials was analyzed, and below are given the 

 percentages of solids and fat. The more fat cream contains the 

 more butter a given volume will make. 



