176 Milk and Its Products 
Diluted .and undiluted milk set in water at a temperature of 
40°-45° F. 
Temperatures F. s Diluted. | Not diluted. 
an (= ae 7 > A ‘a 
a | , [oe] 4 [88 | 42 | 8g 
Date, re FS : 4 Z a4 ae a ai a 
1go2, | =| u |= | g [Se] ge / = | ge | 88 
od = a $ = s | s ie cg eee ce ae a 
a m #| 2] 2 |.88) .2 | 282 
S/EIS/E/&/S] a] 5 la] &* |sr"| 8" lé 
Feb. 20 .| 54 18 | 87 |140/100| 44/58 |14 |4.4] .82 26 ; 
“90 .| 72 87 87 | 44 | 54.25 | 17.75 | 4.4 +25 | 419 
“21 .| 54 | 18 | 88 | 136) 99} 44 | 57.5 | 14.5 | 4.4] .20 16 
‘21 .| 72 88 88 | 44 | 53.75 | 18.25 | 4.4 +24 18 
“94 .| 54 | 18 | 87 | 134] 97] 45 | 56.25] 15.75|4.2| .28 | .18 
“94 .| 72 87 | - | 87/45 | 53.5 |18.5 | 4.2 17 13 
“95 .| 54] 18 | 90 |134]100| 46 ;57 |15 | 4.4] .23 18 
“95 .| 72 90 90| 46 | 54.25 | 17.75 | 4.4 26 20 
Mar. 30.| 27] 9 | 86 135/100! 44/29 | 7 82 | 96 
"30. | 36 86 86 | 44 | 27 9 35 26 
“ 17.| 27] 9 | 88 | 136] 97] 44 | 29 7 \4.7| 44 09 
“47 -| 18 88. 88| 44. ]13.5 | 4.5 | 4.7 18 4 
* 30.127] 9 | 86 |135|100]| 44 | 28 8 [5 | .08 06 
“30. | 18 86 86 | 44 | 13 5 15 12 09 
April5 .| 27] 9 | 90 |138| 103] 46 | 29.75 | 6.25|3.3| .34 25 
"5 .| 18 90 90| 4614.5 | 3.5 | 3.3 .28 | .28 
Average|..[|..]..]. a ePasals 2) vt a2d) .18 | .28 18 
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° (80 ‘* ) 1.00 ‘ 
co be 40° (26 6 ) 29 66 
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 
