LABORATORY COURSE IN FARM DAIRYING. 305 
EXERCISE No. 6. 
To determine effect of high and low temperature upon 
thickness of cream and completeness of separation by the deep- 
setting gravity system (Cooley). 
1. Mix thoroughly some whole milk containing a definite 
per cent of fat. Fill two clean shot-gun cans with it and num- 
ber them I and 2 respectively. 
2. Cool to, and keep No. 1 at a low temperature (about 
50° F.) for at least 24 hours. No. 1 should be kept at a tem- 
perature of about 60° F. to 70° F. the same length of time. 
3. Skim both canfuls of milk. Test the cream and skim- 
milk from each for butter-fat. 
Report REsuUtts. 
= Skimming Per Cent Fat Per Cent Fat Time for 
Temperature. in Cream. in Skim-milk. Separation. 
No. 1 
Low Temperature 
No. 2 
High Temperature 
Remarks. 14 sacs gece saci oi Nace OHSS 2G DOS ees EOGRR ER Se ea eo dea ees 
