Effect of Dilution in Deep Setting System. 105 
Diluted and undiluted milk set in water at a temperature of 
40°-45° F. 
Temperatures F. g Diluted. | Not diluted. 
qe ooan eq a et ee : ; in 
4 | , (ea] 22/88 | #2 | 8g 
Pe ge | | .| @ | & [#8] S& ja. | #8 | ay 
— r=) to fet 
we, |) ] Jel | &t se | g (esl 8 le2 | 8 | ae 
Slelais.e2/3| 2) 2 let 22 |laa! 28 | cay 
= Ses Se BI bt | 444) 53 | x48 
SIE/B/E a,5|] a 1 & lho] S* 185°) "1s 
Feb. 20 . | 54 | 18 | 87 | 140 100 | 44/58 [14 [4.4] .82 26 
oOo |W 87 87 44 | 54.25 | 17.75 | 4.4 .25 19 
“91 .| 54 | 18 | 88 | 1386] 99} 44 157.5 | 14.5 | 4.4) .20 16 
aes ered Rare 88 88 | 44 | 53.75 | 18.25 | 4.4 124 18 
a 54118 | 87/134) 97] 45 56.25]15.75 4.2, .23 | 18 
eos era er) 87 87/45 | 53,5 | 18.5 | 4.2 17 13 
“95 .| 54 | 18 | 90 ]134/100| 46 57 [15 | 4.4.23 | 18 
O95 | FE 90 90| 46 54.25 117.75) 4.4 -26 20 
Mar. 30. | 27| 9 | 86 | 135/100! 44 29 7 132 | 26 
"30. | 36 86 86 27 9 135 26 
if 
“ 47.127] 9 | 88} 136! 97! 44 | 29 | 7 |4.7| .44 | 09 
“47 -| 18 is 88 4413.5 | 4.5 | 47 18 14 
“30.27 9 | 86/135] 100) 44, 28 8 |5 | .08 | 06 
“30. | 18 86 x6) 44 113 5 15 12 09 
i 
April5 .) 27 | 9 | 90) 138 103) 46 29.75; 6.25/3.3| .81 | 295 
"5 | 18 90 90/46 | 14.5 | 3.5 | 3.8 628 | 23 
Average fea[ee F |. =| alt ake -|-- 23 18 | .23 18 
, i} 
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 “ 
Bes Ae FOB EP age 
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 
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