Ckeam Kaising by Dilution. 121 



Table I gives tihe details of the trials where the temperature of 

 the creamer was kept as near as might be at sixty degrees and 

 where the mixed herd milk was used. In this and the following 

 tables the figures included between the spaeos refer to dilated 

 and undiluted portions of the same samples of milk. 



It will be seen that in the above fifteen tests covering a period 

 of about six weeks, that there was a considerable benefit in the 

 creaming resulting from the dilution. The average percentage of 

 fat in the diluted samples being .76 per cent and in the undilut(}d 

 samples 1.05 per cent, or .29 per cent in favor of th*- dilution. 



Moreover, this advantage is nearly constant, there being onlj' 

 two cases (March thirteenth and twenty-seventh) in which ilje 

 undiluted samples showed less fat in the ski ni mill; than the 

 diluted. 



Six trials were also made with the milk of the four Tersey cows 

 of the herd that were freshest in mUk. These trials were madc^ 

 between the fourteenth and thirty-first of Mat'ch, and are shown 

 in detail in Table II below. The dates of calving of the variouf- 

 cows were as follows: No. 1, January fifteenth; No. 2, Janujiry 

 sixteenth; No. 3, February eight; No. 4, March lifth: 



16 



