DAIRYING 19 



milk may be drawn off from this cream and such a practice not 

 only furnishes a thicker cream, but it removes the necessity of 

 drawing- off the skim milk too close to the cream the first time 

 and encroaching- on the directions to skim to "one inch below the 

 cream line." 



Some of the conditions already mentioned under "shallow 

 setting'' have an influence on cream separation by the "deep set- 

 ting" process, especially those which affect the size of the fat 

 globules in the milk. These have been shown to be affected by 

 the breed of the cows and their period of lactation. 



Effect of Richness of Milk on Cream Separation. 



248. It has been claimed that milk which is rich will skim 

 cleaner by the gravity process than that poor in fat. An experi- 

 ment has been made on this point in the following way : 



249. A herd of cows was divided into five groups, those giv- 

 ing the richest milk being placed in one group, and those giving 

 the thinnest milk in another, with intermediate groups between 

 them. The test of the milk from each group was as follows : 



Group 1 5.46 Group 3 4.36 



Group 2. 5.33 Group 4 4.21 



Group 5 3.85% fat. 



The milk from each group was set at the same temperature 

 and skimmed in the same way. The per cent, of fat found in the 

 skim milk of the two extreme groups was, Group 1, .12, and Group 

 5, .44. The intermediate groups did not seem to follow any rule, 

 as the test of the skim milk of Group 2 was .29% fat, Group 3, 

 .25% and Group 4, .26%. 



These results indicated that there was a difference in the 

 efficiency of the cream between the richest and poorest milks, 

 but there is no indication of a definite relation between the rich- 

 ness of the milk and its creaming qualities in all cases. 



Losses from Delay in Setting the Milk. 



250. The effect of immediate and delayed setting of the milk 

 after milking has been shown by Babcock in some experiments in 



