102 



Table XVII E shows the lesults of heating milk to 150° Fahr., before setting in 



deep-setling pails in ice-water, from both tiials. 



Table XVIII. 



These two trials point to the conclusions : — 



(1.) When the milk was heated to 150° Fahr., before being set in deep-setting 

 pails, 4^ lb. or 15^5 ])er cent more of milk was required to yield each pound of butter, 

 than when the milk was set at a temperature of 96° Fahr. 



(2.) When the milk was heated to 150" Fahr., 14"4 per cent more of the fat in 

 the whole milk was not recovered from the skim-milk and butter milk, than when 

 the milk was set at 96° Fahr. 



(3.) In both trials the butter from the milk, which was not heated to 150^, was 

 decidedly better in flavour and odour than the other lots. 



Experiments in the heating of Cream to 150° Fahr. 



The two trials in this experiment were conducted on 2l8t and 26th October. 

 The main object was to discover the effect of scalding cream to a temperature of ISO'' 

 Fahr., upon the odour and flavour, which are introduced into the milk and its products 



