PRINCIPLES APPLICABLE IN DAIRYING. 65 



should be taken with the cream. Cream with milk in it sours 

 much more rapidly than cream with no milk in it. This cream 

 will be very rich and thick and, although partially ripened when 

 taken off, if kept at a temperature of 50 or below, it will be all 

 right if held two or three days before churning. Whenever a 

 new skimming is put into the cream jar or can, the whole should 

 be thoroughly stirred and mixed. 



In the winter effective creaming may be had when the room 

 in which the milk is set is very cool, even down near the freez- 

 ing point. This is accomplished by heating the milk to above 

 ioo° F. before setting. The cream will rise very rapidly while 

 the temperature is falling. The warming can be repeated after 

 twelve hours, if the milk is in small pans, by setting over a 

 kettle of boiling water. If large pans are used, such as have 

 been described, the heating is done by running hot water 

 through the water channels beneath the milk. This practice of 

 repeated heating and cooling makes very effective creaming, 

 leaving but little butter- fat in the skim milk, and the cream is 

 rich and thick. Yet there is danger after the milk has become 

 acid that the coagulation of milk caused by heat will leave 

 white specks in the butter. 



DEEP COLD-SETTING. 



With this method, the milk is set in cans about twenty inches 

 deep by eight inches in diameter. It should be set in a tank of 

 ice water as soon as possible after milking while the milk is yet 

 warm. The most effective creaming is done when the tempera- 

 ture of the water is maintained at about 40 F., though fairly 

 good work is done when the water is even up to 50 F., if it is 

 allowed to get no higher. When there is a fountain or flowing 

 well or running stream of water continually flowing into and 

 out of the tank, so that the water is constantly being changed 

 around the cans, the warm milk will be more rapidly cooled 

 and the cream will rise more rapidly than if the water is at rest. 

 For this reason cool springs, spring pools, and spring houses 

 are very satisfactory even if the water is up to 53 or 54 F. 

 Deep stone jars or milk crocks may be used as well as deep tin 

 cans. It is claimed that with this mode of setting all the cream 

 that can be obtained will be up in ten or twelve hours. This 

 may be so, though it is doubtful. It is better to let it stand 

 twenty-four hours, for the reason that the cream will be thicker 

 and richer at the end of that time, though it may not measure 

 any more, or even as much, in depth as it would when set only 

 twelve hours. 



Setting the cans in cold air will not prove nearly as effect- 

 ive in raising the cream as setting them in cold water, even 



