FROM THE PRACTICAL VIEWPOINT 



after the discharge was commenced, it is evident 

 that a part of the milk was held in the tank for 

 a considerably longer time than was that which 

 was first discharged from the tank. In making the 

 test, one tankful of milk was heated to a tempera- 

 ture of 142 and was held thereat for about thirty 

 minutes. The exact time of holding was not as- 

 certained on account of the fact that the milk was 

 being discharged from the tank at the time the 

 inspection began. A sample was taken from this 

 milk and placed in a cream gauge, which was then 

 packed in ice and allowed to stand for four hours, 

 at the end of which time 15 per cent, of cream ap- 

 peared upon the cream gauge. 



A second sample was taken from one of the 

 tanks in which the milk had been heated to a tem- 

 perature of 146, and held thereat for thirty-four 

 and a half minutes. The sample here taken was 

 allowed to stand packed in ice for four hours, at 

 the end of which time 13 per cent, of cream ap- 

 peared upon the gauge. A third sample was taken 

 from the same tank, but it was taken from that 

 milk which was last discharged from the tank. 

 This milk, therefore, had been held in the tank for 

 one hour and twenty-three minutes. This sample 

 213 



