20 DAIRYING 



which one lot of milk was set within four minutes after milking 

 and another lot within fifteen to thirty minutes. The test of the 

 skim milk showed it contained .3 to .4 per cent, more fat when 

 there was a delay of thirty minutes in setting the milk than was 

 found when the milk was set four minutes after milking. The 

 advantage of immediate, over delayed, setting was conclusively 

 proved. 



Influence of Temperature on Cream Rising. 



251. The effect of different temperatures on the cream rising 

 by "deep setting" the milk in cold water has been shown by set- 

 ting milk at various temperatures, between 35 and 58 degrees F. 

 When set at 35 to 45 degrees F. it was found that the skim milk 

 tested .23% fat, at 48 degrees F. it tested .30% fat, at 50-54 de- 

 grees F., .74% fat, and that set at 58 degrees F., .95% fat. These 

 results indicate that the milk set at the lowest temperature was 

 most exhaustively skimmed. 



252. From these figures a calculation may be made to dem- 

 onstrate whether or not one can afford to buy or put up ice to cool 

 the water used in the "deep setting" process. The difference be- 

 twen the best and the poorest skimming, .23 and .95, is .72 of a 

 pound of fat. This will make three-fourths of a pound of butter, 

 which is worth at least fifteen cents. The problem resolves it- 

 self then into determining how much ice may be bought with the 

 money lost at the rate of fifteen cents per one hundred pounds of 

 milk. 



253. If small quantities of milk only are skimmed, and if ice 

 is expensive in a certain locality, it probably will not pay to go to 

 any great expense for ice, but in the milk given by the average 

 cow in a year, there will be about 4000 pounds of skim milk ; this 

 is forty 100 pounds, and if the loss from lack of ice is fifteen cents 

 per 100 pounds, the loss per cow per year will amount to $6.00 

 when milk is set at 58 degrees F. instead of at 40 degrees F. 



The important points to be kept in mind when using the 

 "deep setting" method of creaming milk are : 



First, to set the milk immediately after milking by getting the 

 cans into cold water in less than five minutes after it is milked. 



