108 Milk and Its Products. 



cold water, and setting under the same conditions as 

 above. 



Both of these being intended as substitutes for the 

 use of ice in cool deep setting in the summer time. 



3d. Dilution with one -third to one -fourth of hot 

 water (135°), setting in deep cans in ice water (40 F.). 



This last intended to overcome the difficulty of 

 complete creaming often found in the fall and early 

 w^inter with the milk of cows far advanced in the 

 period of lactation. 



The idea is that the increased fluidity imparted to 

 the milk by the water would facilitate the separa- 

 tion of the fat globules. During the winters of 

 1888-9 and 1889-90 very little ice could be harvested 

 through the dairy regions of the northeastern United 

 States, and in the summer following this idea of 

 dilution was widely advocated and considerably prac- 

 ticed ; but experience and experiment* have shown 

 that while dilution may be of some advantage when, 

 for lack of a supply of ice or other reasons, it is 

 not possible to secure a temperature below 60° F., 

 it can in no case be considered a satisfactory sub- 

 stitute for setting the cans in water at a tempera- 

 ture of 40° F. 



The amount of advantage which may be obtained 

 where dilution is practiced, as measured by the per- 

 centage of fat in the skimmed milk, is seen in the 

 following tables (on pages 109 and 110), taken from 

 Bulletin No. 39 of the Cornell University Agricultural 

 Experiment Station : 



* Vermont Agricultural Experiment Station, 4th Ann. Rept. p. 100. 



