110 



Milk and Its Products. 



Diluted and undiluted milk set in ivater at a temperature of 

 40°-45° F. 



Summing up all of the experiments, the average 

 efficiency of creaming as measured by the percent- 

 age of fat in the skimmed milk would appear to be 

 about as follows : 



Diluted, set at 60° (39 trials) .77 per cent. 

 Undiluted, set at 60° (30 " ) 1.00 " 

 " " 40° (26 " ) .29 " 

 It would seem, therefore, that while, when the 

 milk is set at 60° F. or thereabouts, there is consider 

 able advantage, so far as the efficiency of creaming 



