FERTILIZER CONTROL STATION. 



367 



45°. In the fifth trial 114 J pounds of milk set at 60° made 14 ounces 

 or one-eighth less butter than the same quantity' of the same milk 

 set at 45°. 



The natural conclusion is that with the higher temperatures more 

 fat was left in the skimmed milk, and this conclusion is sustained 

 by analyses that were made of the skimmed milk from the night's 

 and morning's milk of every day durinoj the six trials. The fol- 

 lowing table gives the weight of skimmed milk of each trial, the av- 

 erage per cent of fat in it, and the total quantity of fat it contained. 



Table Showing the Fat in Skjmmed Milk. 



These analytical results coincide with the opinion expressed by 

 observing dairymen that if milk is set at 45°, or below, a more com- 

 plete separation of the fat occurs and more butter is obtained than 

 at higher temperatures. When the milk was set at 60°. the fat which 

 remained in the skimmed milk was two and one-half to three times 

 that left when the temperatures ranged from 35° to 45°. 



