Cream Raising by Dilution. 127 



It will be seen from a study of this table that the creaming, 

 both of the diluted and undiluted milk, was much more perfect 

 than where the milk was set at sixty; and, moreover, it will be 

 seen that, as between the diluted and undiluted milk, there wad 

 no difference whatever in the efflciency of the creaming when 

 both were set at forty degrees. 



A further disadvantage of diluting with warm water arises 

 from the decreased value of the skim milk for feeding purposes 

 because of its dilution. Milk diluted with warm water and set 

 at sixty also has a tendency to quickly become sour. In many 

 of the trials the milk and cream was sour and thick at the end 

 of twenty-four hours. The increased tank room, necessary where 

 dilution is practiced, is also a disadvantage of the system. 



During the same period that these other lests \N'ere going on, 

 occasionally a can of diluted milk was set in the open air in the 

 dairy-room. The results of these tests are shown in Table V, 

 and it will be seen that while the temperature of the room was, in 

 most cases, nearly as low as the temperature of the creamer, the 

 percentage of fat in the skim milk was in general considerably 

 larger than where the milk was set in water: 



