476 



Above 16 per cent total aolids and below 11 per cent there are not many analyses 

 on record, but what there are .seem to indicate that below 11 per cent the fat falls 

 rapidly and becomes less than the casein, while above 16 per cent the milk suyar 

 remains con.stant, the casein scarcely iuwreases, and nearly all of the extra solids is 

 composed of fat. 



Rtlative proportion of milk coiifitilnents in total >ioUd9. 



Each of these parts follows a distin<t rule. The most remarkable is the casein, 

 which keeps surprisingly close to one fourth of the total solids. It can be said thi-n 

 that normal milk, whether ri<h or poor, has on the average one fourth as much casein 

 as total solids, though singb- snuiides may depart widely from this standard. As 

 the milk becomes richer the fat constantly becomes proportionately smaller. 



Cream: RAisiNa by dilution. .F. I.. Hills, H. S. (pp. 1(K)-107). — 

 Ntiinonms trials <m tliis .stibjert have Im'cii ina<l»' at tlie .station. Imtli 

 with (h'<'i» and witli sliallow .st-ttino;, tlie oIiJitLs ln'in}; '-to to.st whotlitT 

 siu'cessful fjiavity rij'airiinj; rniihl hv (tbtaiiu-d without tlio us«' of ice 

 niid to conipaiT thf .sy.stmi.s in use in the State — (h'ep .scttiii^.s in water 

 aiitl ill air and .-^halhtw aii settinffs in Iar<jeand .small pans. The<%)ole.\ 

 can was used lor the tirst two and slialh»w tins for the see(»nd two. The 

 smiinier trials were made at the station farm, whili' tho.se in the winter 

 wen* made at tlu' station bnihlinj; in the eity." These trials were 

 larocly made by stndents nnder the direction of the author. 



I)trj) .sctlimj in iratcr (pp. 1(K)-104). — Milk was cooled or heated to 

 850-1100 F., the latter beinjj aeeoniplished either by ordinary heatinfr 

 or by the addition of one third of its bulk of hot water at l.i."»3, and then 

 set in Cooley cans in water at 4o- to r»9^ and skimmed atter L'4 lutnrs. 

 There were four sei>arate series of tests, lasting t), 0, 1), and 4 days, 

 respectively. Each test include«l .several cows, and in one ea.se the 

 entire herd was u.sed. Analyses were made of the skim milk, and the.se, 

 too-ether with the calculated loss of fat per 100 jxiunds of milk set, are 

 oiven in tables. ** Kxcludin}j the tirst trial [in which] there was delay 

 between milkinjj: and .setting, the warm diluted settings did as good 

 work as the c<tld settiufjs, the balance being slightly in favor of the 

 former to the extent of 0.13 ounce more fat recovered from 100 pounds 

 of milk. The warm undiluted setting failed as compared with cold set- 

 ting in each of five trials, and but once equaled the diluted .setting.'' 



In a later set «)f expeiiments in which "in many ways the conditions 

 were unsatisfactory," three cows were used. "The tests included 

 deep cold setting; the addition of an e(|nal bulk of cohi wator to the 

 inilk and setting c«dd; the additicm of onethinl bulk of hot water iuid 



