48 MAINE STATE COLLEGE 



v 



One of the important facts shown by the foregoing is the extent to 

 which cooling took place by allowing the milk to stand from a half 

 hour to an hour. A half hour's standing, both in the dairy-room, 

 and in the cooler walk outside, caused the temperature of the milk 

 to lower from 4° to 6° or an average of 5.3°. An hour's 

 standing lowered the temperature of the milk in about the same 

 proportion for the length of time, or from 8° to 11°, the average 

 being 10°. In no case did the temperature of the milk get below 

 84°, the temperature of the freshly drawn milk ranging from 94° 

 to 96°. When we come to consider the effect of this extent of 

 cooling upon the completeness of the separation of the fat from 

 the skimmed milk, we find it to be slight, in fact, scarcely worth 

 considering. 



In the first test where the milk was immersed in cold water as 

 quickly as practicable after it was drawn, the average per cent, of 

 fat in 8 trials was .21 per cent., while the skimmed milk from the 

 milk allowed to stand from a half hour to an hour before being 

 placed in the cold water was found to contain on an average .26 

 per cent. In the first test, as has been stated, the cooled milk was 

 not stirred at the time of placing it in the cabinet, and in the second, 

 the cooled milk was stirred when submerged. In this latter case 

 the milk that was placed in the ice water at once left only .24 

 per cent, of fat in the skimmed milk, while that which was allowed 

 to stand left .26 per cent. These differences are insignificant and 

 show 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 materially effect the 

 completeness with which the cream will rise. 



