PRODUCING GOOD MILK 305 



deep setting, by dilution separators, and by centrifugal sepa- 

 rators. 



1. In the shallow-pan system the milk is put into shallow 

 pans or crocks and set in a cool place, usually the cellar, for 

 twenty-four to thirty-six hours. The milk is from two to 

 eight inches deep in the pan or crock, depending upon the ves- 

 sel. The temperature of the room ought to be about 60° F. 

 At the end of the time mentioned the cream is removed with 



72. THIS CUT SHOWS THE EFFECTIVENESS OF EACH OF THE 

 FOUR METHODS OF SEPARATING THE CREAM 

 Note the small loss where the centrifugal separator is used: shown by the print 

 at the left . By courtesy of the Indiana Experiment Station 



a skimmer. This is usually a slightly concave tin disk with 

 a handle. One cannot get all the butter-fat by this system. 

 The temperature is usually not low enough to induce all the 

 fat to rise to the top. About one-fifth of the fat is lost by this 

 system. The skim-milk from this system nearly always con- 

 tains .5 of 1 per cent, or more of fat. 



2. In the deep-setting system the milk is put into cans 

 about twenty inches deep and less than one foot in diameter 

 and placed in cold water. The water used is cooled by ice so 

 that it will bring the milk down to a temperature of 40° F. 

 very quickly. It should be kept at this temperature for 



