METHODS OF CREAMING. 73 



There is no advantage in heating milk before set- 

 ting it in winter ; nor does it pay to add either hot or 

 cold water to the milk in order to improve its cream- 

 ing quality. " Dilution separators," so-called, are a 

 " fake." 



The first pint of skim-milk drawn from the bottom 

 of deep cans contained an average of .26 per cent fat, 

 while the last drawn pint, /.*., the skim-milk next to 

 the cream line, contained an average of .34 per cent, 

 fat. In some cases it was as high as .7 per cent. fat. 

 If very little loss of fat in the skim-milk is desired, it 

 is not advisable to draw the skim-milk too close to 

 the cream. The disadvantage of leaving some skim- 

 milk next to the cream is that it dilutes the cream, 

 making it more bulky and more difficult to churn. 



The average of three years' experiments at the 

 Ontario Agricultural College, in which about 4,000 

 pounds of milk, testing an average of 3.66 per cent, 

 fat, were creamed by each method, the shallow pan 

 skim-milk contained an average of .31 per cent, fat J 

 the skim-milk from deep-setting methods contained 

 an average of .29 per cent, fat ; and the separator 

 milk contained an average of .09 per cent. fat. This 

 is probably the relative losses of fat in the skim-milk 

 from these three methods of creaming under good 

 conditions, though the very latest centrifuges may 

 reduce slightly the loss of fat in separator skim-milk. 

 The chief advantages of deep-setting over shallow 

 pans are the less space and labor required, and the 

 improved quality of cream, butter, and skim-milk 

 under average conditions. 



