302 APPENDIX. 
Ce 
Exercise. No. 3. 
To determine the effect of a variation of temperature upon 
thickness of cream, fat left in skimmed milk, and upon capacity 
of separators. 
1. Temper three lots of milk: No. 1 to 60° F., No. 2 to 
90° F., and No. 3 to 120° F., and separate at the respective 
temperatures. 
2. Sample and test cream and skimmed milk for fat. 
3. Determine capacity of machine at different temperatures 
as in previous exercise. 
Report REsvtts. 
id wae at} Pr er Cent Kat Per Cent Fat Capacity per} Name of 
Milk. milk. in Cream. our. Separator. 
Separated at 
60°F. 
Separated at 
90° F. 
Separated at 
120° F. | 
Total fat 
Total fat in 
bowl 
