476 EXPERIMENT STATION RECORD. 



temperature of the milk Avlieu set was 87°, and tlie temperature of the 

 water was 40°. The average results are given as follows: 



Summary of results of rrcaininff milk hy Cooley system. 



Fat in whole milk 



J''iit in first iiiili sUiin milk drawn. 



Fat in third inch litlow cream 



Fat in second inch below cream . . 

 Fat in whole skim 



"These results indicate that there is very little gain from sotting milk mnrc than 

 12 to 15 hours when ice is used. ... 



"These trials were made under the best possible farm conditions, except that the 

 temperature fell somewhat before the milk was set. This and the fact that the cows 

 were well along in the period of lactation may account for the loss in the skim milk 

 being greater than has been found at some other stations." 



Creaming — shallo'w pan, deep pail, and separator, H. 11. Dean 



[Ontario Agl. Col. and jExptl. Farm BjH. 1893, pj). liO, 141). — During 

 the months from May to October the milk from the college herd was 

 divided into 3 i)arts, one part being set in shallow i)ans, another in 

 deep pails (ice water?), and a third run through a hand separator. 

 The cream set by each method was churned by itself. The average 

 per cent of fat in the skim milk and buttermilk in each method are 

 tabulated. 



"There was creamed 3,081 lbs. of milk — 1,027 by each method. This miliv con- 

 tained 115.17 lbs. of butter fat and made 127.58 ll)s. of butter. The total loss of fat 

 in skim and buttermilk by se^iarator method was 0.47 lbs., l)y deep pail 1.67, and 

 by sliallow pan 3.29 lbs. The per cent of loss in butter fat was 1.2 by separator, 

 4.3 by deep pail, and 8.5 by shallow pan. . . . 



"As to tlie quality of the cream and butter, we could see little difference lietweeu 

 the dee]) pail and separator. The se])arator butter Avas possibly a little better for a 

 short time after being made, but the deep pail proved somewhat better in keeping 

 quality. The shallow-pan butter was inferior to the others in every case, though 

 it was fair in quality and was better in October and November than during hot 

 weather." 



Shallow pan— 24 and 36 hours, H. H. Dean {Ontario Agl. Col. 

 and E.vptL Farm Kpt. ISIJS, p. 11:2). — The results of trials of setting 

 milk in shallow pans for 24 and 3(5 hours showed "no gain in creaming 

 by allowing tlie milk to stand 30 lionrs as compared witli 24." 



Milk set in pans in warm vs. cool temperature, H. H. Dean 

 {Ontario A(jl. Col. and Exptl. Farm Rpt. IS!):), pp. 143, 144). — In each 

 of 13 trials made in ISTovember one i)ortion of milk was set in pans in 

 the basement of the dairy where the temperature ranged from 43 to 

 50° F., and the other i)oitioi) was set in tlie dairy where the temper- 

 ature ranged from 4S to 7.")°, 



"In 13 trials where the average temperature of the milk when skinnned was 56^., 

 the ]ier cent of fat in the skim milk was 0.38; and in 12 trials where the average 

 temperature was 46 when skimmed, the average per cent of fat in skim milk was 0.28. 

 Excei)t the first, second, eleventh, and twelfth triads, the colder temperature gave 

 the best results." 



