CREAM AND ITS PECULrAEtTlES. 



263 



trifuge ; 99.3 for the transported milk, and 98.9 for the 

 cooled and transported milk. It will be seen, therefore, 

 that the loss of butter has only been 0.7 and 1.1 per cent. 

 But for the ice system the loss of butter was considerably 

 more, amounting to 4.4 and 8.8 per cent, respectively, 

 for the two samples referred to as being treated under 

 that system. 



In order to determine more definitely the relative in- 

 fluence exerted on the rising of the cream on account 

 of the milk being transported, or from being cooled, 

 a series ^f experiments were made in a creamery con- 

 ducted only on the ice system. Part of the milk was 

 placed in ice water immediately, while another part 

 after having been left standing and then subjected to 

 transportation was also placed in ice water, the time for 

 skimming being the same for both samples. The point 

 sought to be determined was whether the shaking or the 

 cooling of the milk during the drive had the more influ- 

 ence in arresting the creaming, and the result of the ex- 

 periments will be found in the following table : 



AVERAGE FIGURES FOR AMOUNT OF BUTTER AND FOR TEMPERATURE 

 OF MILK WHEN SET IN ICE. 



After Driving. 



2Q 



I 



Tliirly-four hours skimming; driven 2 honrs; 



3 trials -averasre figures 100.00 95.00 96.50 



Tempeiatine-degreeBFahr | 82.82 63 68 64.22 



Thin y-f our liours i^kimmiiiL^ cnoleci in ice 1 hour; I I 



driven or standing 1i hours; 4 trials; average I I 



fi-nn-s '..100 00 87.10 86.70 



T.mperaturo— degree* F.ihr j 88.52 48.56 48 20 



Ten hours skimmini:-; 'cocl.-^d with ice 1 hour; I I 



diiven or standing 3^^ hours ; 4 trials; average' I I 



figures |100.00 73.00 



Ttiuperature— degrees Falir ! 88 34 47 84| 



«« I 1 



II 



r 



.40 96 80 

 .08 66.74 



70.60 

 47.66 



The milk which was left standing was placed outside 

 the creamery, while the other samples were driven about. 



