56 



DAIRY CHEMISTRY 



water will seriously affect the thoroughness of the 

 process. It is not possible by prolonging the process 

 to make up in efficiency of creaming for the loss 

 sustained by the want of a low temperature at the 

 beginning. There is quite a noticeable difference 

 in the way in which two milks may respond to 

 creaming by the cold deep setting process. The 

 rapidity with which the process takes place when 

 the conditions are favorable and the effect of less 

 favorable conditions may be observed from the fol- 

 lowing table : 



