22 



FIRST LESSONS IN DAIRYING 



Methods. The princi- 

 pal methods of creaming 

 are gravity, by the use of 

 shallow pans, deep setting 

 or dilution; and centri- 

 fugal force, by means of 

 the mechanical separator. 



B 



THE RELATIVE LOSS OF BUTTER IN THE SKIM MILK FROM ONE COW 

 IN ONE YEAR BY THE DIFFERENT METHODS OF CREAMING. 

 A, HAND SEPARATOR, 1.2 POUNDS; B, DEEP SETTING, IO.I 



POUNDS; C, SHALLOW PANS, 26.2 POUNDS; D, WATER DILU- 

 TION, 40.5 POUNDS. [IND. BUL. Il6.] 



Per cent. 



Fat Left 



f Shallow pan 0.4 to i.o 



-j Deep setting 0.3 to 0.5 



[Dilution (Hydraulic) 0.7 to i.o 



(Gravity 

 fTT ^ 



_ \ Hand separator / 



Centrifugal | Factory separator. .. .j a 2 toa 5 



For gravity creaming the greatest efficiency is 

 usually secured when milk is set immediately after 

 milking. Shallow pans are usually 3 to 4 inches deep, 

 12 to 14 inches in diameter, and should be set im- 

 mediately after milking in a room with the tempera- 

 ture as near 60 as possible for from 24 to 36 hours. 

 The pans of milk should be protected from dust, and 

 from drafts of air. The latter dry the surface of the 



