370 



BOARD OF AGRICLXTUKE. 



The above record of cream analyses shows that without exception 

 the rream from morning's milk, which had stood 24 hours, contained 

 a larger percentage of fat than the night's milk, which stood 12 hours. 

 The average dillerence iu ten comparisons is 2.20 per cent of fat. 

 The average dillerence when the milk was set below 45° is 1.28 per 

 cent, and the average when the milk was set at temperatures ranging 

 from 4o° to 60° is 3.58 per cent. The richest cream appears from 

 this to be that which is obtained from milk which is set for a long 

 time at a high temperature. 



(6) THE RESIDUE OF FAT IN 8KIMMMED MILK AFTER 12 

 HOURS' SETTIXG AND AFTER 24 HOURS. 



The figures bearing upon this point, which are the averages of 25 

 or 26 analyses in each case, show nothing new, but simpl}'' accord 

 with general belief and the results of other experimental tests. 



Fat in Skhimed Milk After 12 and 24 Hours' Setting of Milk. 



Morning's milk, after 24 hours at 35° to 48°. 

 Night's milk, after 12 hours at 35° to 48°,. . 

 Morning's milk, after 24 hours at 50° to 60°. 

 Night's milk, after 12 hours at 50° to 60°. . . 



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It seems that, with the milk used in these experiments, 12 hours' 

 setting when the temperature was below 48° was as good as 24 

 hours, the difference in the percentages of fat in the skimmed milk 

 in the two cases being only six-hundredths of one per cent, or one 

 pound of fat to 1666 pounds of skimmed milk. With temperatures 

 ransinof from 50° to 60° there was a difference in favor of 24 hours, 

 amounting to nineteen-hundredths of one per cent, or one pound of 

 fat to 526 pounds of skimmed milk. When 12 hours' setting under 

 48° is compared with the same length of time at 50° to 60°, a large 

 difference appears, amounting to one pound of fat to 244 pounds of 

 skimmed milk. 



