231 



somewhat advanced in the milkinij period creamed very imperfectly, 

 onlj' a little more than one half of the fat of the milk rising in the 

 cream. When the milk of these five cows was heated to 135° F. 

 before setting, part being- snbsequently dilnted one half with water at 

 135° F. and part set nndiluted, the creaming was more satisfactory 

 in both cases, but the skim milk still retained 1.32 to 1.82 per cent of 

 fat, and there was no advantage from diluting. The milk of three 

 of these cows was then mixed with an equal amount of the milk fiom 

 the herd and it was found that this mixture creamed nearly as com- 

 pletely as the herd milk set alone, the skim milk averaging only 0.40 

 per cent of fat. ''In other words, while dilution with water did not 

 in the least aid in the creaming of this obstinate milk, dilution with 

 the milk of other cows made it cream almost as readily as did the milk 

 of the other cows." 



Reference is made to experiments on this subject at the Vermont Sta" 

 tion (Newspaper Bulletin No. 3), which ''showed a marked advantage 

 from diluting the milk with warm water " when the milk was set at 58° 

 F.; and at the Illinois Station, as reported in Bulletin No. 12 of 

 the station (see Experiment Station Record, vol. ii, p. 404), in which 

 there seemed to be an advantage from diluting Holstein milk but a 

 disadvantage from diluting Jersey milk, although " in every case the 

 addition of water caused the cream to rise more (piickly than when 

 water was not added." 



The author summarizes the work done on this subject at the New 

 York Cornell Station and concludes that "in all of the trials we have 

 made in diluting milk we have never received any advantage what- 

 ever from the water added ; in fact in all the cases but one the addition 

 of water, either hot or cold, has been a distinct disadvantage." 



Efi-'ec'ts of a delay in setting upon the efficiency of 

 CEEAMING, H. H. WiNa, B. Agr. (pp. 71-76).— To study the effects 

 of delay in setting milk on the thoroughness of the creaming and 

 churning, fourteen trials were made in which the creaming of milk set 

 inmiediately after milking was compared with that of milk which was 

 not set for from 45 minutes to 3^ hours after milking and which in the 

 mean time was either kept warm (820-95° F.) or allowed to cool; and 

 seven churjiing tests were made of cream from milk which had received 

 the different treatments. The milk was in aU cases stirred up just before 

 setting and was set in Cooley cans in ice water. The data obtained in 

 each of these trials are given in four tables, and similar experiments at 

 the Maine Station reported in the Annual Report of the Station for 

 1800, part ii (see Experiment Station Record, vol. ui, p. 22) are cited. 

 " It would seem that the conclusion from all these experiments must 

 be that there is very slight danger of loss of fat in delaying the set- 

 ting of milk for a considerable time after it is drawn, particularly if 

 the temperature of the milk does not fall much below 80" F." 



