Effect of Delay in Deep Setting System. 107 



The milk was divided into three portions ; one was set at 

 once, one was delayed for an hour, but kept up to a tempera- 

 ture of 92 in a water bath, and the third was put in the open 

 air and allowed to cool for an hour before set. In the cases 

 of delay, the milk was stirred up just before it was placed in 

 the creamer, and all the settings were made in Cooley cans, in 

 ice water. 



The trials reported under the same number, with the excep- 

 tion of the first and second, are comparable, as they were made 

 from different portions of the same samples of milk. In num- 

 bers 1 to 5, inclusive, the delayed sample (Column II.) was 

 kept warm in a water bath ; in numbers 6 to 8 the milk 

 used had been carried about on the route, and the delayed 

 sample was heated up after having been allowed to cool. 



From a similar series of experiments Jordan* 

 concluded : 



That with herds of ordinary size, it will not be profitable 

 to submit to any great inconvenience in order to place the 

 milk in ice water immediately after it is drawn. In a half 

 hour to an hour, milk does not seem to cool sufficiently to ma- 

 terially affect the completeness with which cream will rise. 



In order to overcome certain difficulties that often 

 occur in raising* cream by deep setting process, dilu- 

 tion of the milk with water has been recommended, 

 usually under one of the three following conditions: 



1st. Dilution with one -fourth to one -third of hot 

 water, 135° F., and setting in deep cans at a tem- 

 perature as low as can be obtained without the use 

 of ice, not below 55°. 



2d. Dilution with one -half to equal quantities of 



* Maine Agr. Exp. Sta. Kept. 1890, Part II. page 



