Cream Raising by Dilution. 129 



SUMMAEY. 



Bringing together the results of all the trials detailed in this 

 bulletin, we have the following averages: 

 Set at sixty: 



Diluted, Not diluted. 



Mixed herd milk, fifteen trials 76 1.03 



Jersey milk, six trials GO 1.13' 



Holstein milk, six trials 6B .82 



Average of all, twenty-three trials 69 I . (I5 



Set at forty: 



Mixed herd, Jersey and Holstein milk, eight trials, .2.*^ .23 



Set at thirty-eight-forty in air: 

 Mixed herd milk, eight trials 60 



Combining these results with the former results at this station 

 and the results at the Vermont station, we have the following 

 average percentages of fat in the skim milk under the different 

 systems : 



Diluted set at 60 (39 trials), .77 per cent. 



Undiluted set at 60 (30 trials), 1.00 per cent. 



Undiluted set at 40 (26 trials), .29 per cent. 



It would seem, therefore, that while when the milk is set at 

 sixty degrees, or thereabouts, there is considerable advantage, so 

 far as the efficiency of creaming is concerned, in diluting it with 

 twenty-five per cent of warm water; this dilution can nut be 

 regarded as a substitute for setting without dilution in ice water, 

 and it has the further disadvantage of requiring increased tank 

 capacity and producing a rapidly souring cream. 



BEEEIGAIN^ SEPAEATOR. 



At the solicitation of the Berrigan Separator Company, Avon, 

 N. Y,, who furnished a machine for the purpose, we have made 

 a somewhat careful test of the merits of this system of separating 

 cream from milk. 



The Berrigan separator, so called, is not a separator in the 

 accepted sense of the term; that is, it does not separate the cream 

 from the milk continuously as the milk passes through the machine. 

 The milk simply undergoes a treatment in the machine, by Airtue 



lY 



