62 



measured. A careful record of the temperature of the milk 

 was kept throughout. The results, with details relating to- 

 the various tests, will be found in Tables XX. and XXI. 



Summary and conclusions. 



(1) A series of tests were made in 1904-5 to determine the 

 extent to which cream would rise in refrigerated milk and 

 mixed milk under various conditions. 



(2) The results as set out in the foregoing tables show 

 that the amount of cream obtained from milk which has been 

 refrigerated is generally less than when the milk is set warnu 



(3) When, however, the refrigerated milk after standing a 

 number of hours (such as evening milk which has stood over- 

 night), is warmed up again to a temperature near that at 

 which new milk is found when brought to the dairy, the 

 amount of cream obtained from it may then even exceed what 

 is obtained from new milk set immediately after leaving the 

 cows. The same applies to mixed milk. 



TABLE XX. FIRST SERIES OF CREAM-RAISING TESTS. 



