CREAM SEPARATION 75 



average fat content of the skim-milk by the dilu- 

 tion process was found to be from six-tenths to 

 one and two-tenths per cent fat. This is from 

 one-fifth to one-third of the entire fat content 

 of the whole milk. At the Kansas station still 

 greater losses were found to exist. 



A comparison of losses by various methods. 

 The Indiana Experiment Station, after exhaust- 

 ive experiments, published in a recent bulletin 

 a summary of their findings showing 'the losses 

 in the skim-milk under the most favorable con- 

 ditions by the various methods to be as follows: 



Hand separator method 02 per cent 



Deep setting method 17 per cent 



Shallow pan method 44 per cent 



Water dilution method 68 per cent 



The following table shows the amount of fat 

 lost in the skim-milk under average conditions: 



Compute the loss at the low rate of 25 cents 

 per pound of fat. 



The bulletin referred to uses the following 

 graphic illustration to show the butter lost in 



