797 



and at no time can a portion bo witlidruwii tVoin any section and Uic fat in the wliolo 

 skim milk calculated from the sample taken. 



(5) The temperature of the Avater at tlie time of settini;- is of far j^reatcr impor- 

 tance than the temperature of the milk. A reduction of 10^ in the temi)eraturo of 

 tlio milk does not appreciably affect the result, while a difference of less than half 

 of this amount in tlie temperature of the tank water seriously affects the creaming. 

 When the temperature of tlie tank water is reduced to 40^', about 5 hours' time is 

 rc(iuired for the diilVrent sections to attain a constant temperature, and it is to be 

 ol)servcd that durinji this period the most of the fat is brouglit to the surface and 

 that during all of this period there is a constant relation between the fall in tem- 

 perature and fat, the most rapid change in each section being observed when the 

 temperature of that section reaches the temperature of the suiTounding water. 

 What the cause of this close relationship is, no satisfactory ex]>lanation has yet been 

 given; simply the fact is known, and the dairyman must conform to these tempera- 

 tures in order to obtain the most beneficial results. 



How long before slimming can saj'cli/ be done (pp. 17-19). — The results 

 of deterininatious of fat from tlie top, middle, and bottom of the can 

 of milk set at 90° F. in a tank of water at 00'^, ''show how slow and 

 imperfect the creaming is when compared with a lower and more fovor- 

 able temperature, and also how the rising of the fat practically ceases 

 at about the eleventh-hour period." The results are also given of simi- 

 lar deierminations in samples of milk set in water at 49°, 52°, and 

 540 F. 



The action is slower and the creaming far less perfect. At the end of 8| hours the 

 average per cent of fat in the skim milk, due to the high temperature of creaming, 

 was 1.24 per cent; at the end of 25 hours it was 1.05 per cent. 



The average of the eight trials when set at 47'^ showed that the creaming was 

 practically completed before the end of the 12-hour period, and that the skimming 

 could then safely be done. * * * 



The average of twelve trials when set in water at temperatures varying from 50° 

 to 60*^ v., showed that the creaming was practically completed within the same time. 

 Although a slight gain resulted from a prolonged setting, in no case was this equal 

 to the loss sustained for the want of a lower temperature at the beginning. A pro- 

 longed setting can not make up for a low temperature at the time of setting. 



Experiments in cheese making, H. Snyder, B. S. (pp. 20-25). — 

 "It has been claimed that when cheese is made from milk rich in fat 

 a large per cent of the total fat is lost in the Avhey, and that when 

 the per cent of fat in the milk reaches a certain point all the fat above 

 that point is lost in the whey and no more can be retained in the cheese. 



To test this question a large number of trials were conducted in 

 making cheese from milk containing from 3.5 to 5.5 j)er cent of fat. A 

 summary of the results of these trials is given below. 



Cheese made from milk of different fat content. 



