METHODS OF CREAMING. 69 



or good granite-ware, and should not be more than 

 four inches deep and twelve inches in diameter. The 

 milk should be strained into the pans as soon as 

 possible after milking, and then be allowed to stand 

 perfectly still in a pure air, free from draughts, at a 

 temperature of about 50 to 60 degrees, for twenty- 

 four to forty-eight hours. 



Milk set in shallow pans at the Ontario Agricul- 

 tural College, and skimmed at 56 degrees, contained 

 an average of .38 per cent, fat in the skim-milk, while 

 similar milk, cooled to 46 degrees, at skimming con- 

 tained .28 per cent, fat in the skim-milk. A lower 

 temperature than is commonly supposed to be advis- 

 able may be used for shallow pan creaming. 



The cream should be removed while sweet by first 

 loosening the cream around the edge of the pan with 

 a thin-bladed knife; then glide the cream carefully 

 over the edge of the pan, first wetting it with some 

 skim-milk to prevent the cream sticking to the pan, 

 being careful not to take any more skim-milk than is 

 necessary, as it dilutes the cream and makes it more 

 difficult to churn, besides giving more bulk to handle. 

 The perforated skimmer should not be used, as it wastes 

 cream. If the windows are open in the room where 

 the cream is set in pans, a draught should not blow 

 over the milk, as this causes a tough leathery cream, 

 difficult to churn, and sometimes causes "white 

 specks " in the butter. The windows should have fine 

 screens to keep out dust and insects. The pans 

 should be thoroughly washed after each time of using, 

 and if possible they should be placed outside in the 

 fresh air and sunshine before filling again with milk. 



