CREAMING 23 



cream and unchurned lumps are sometimes carried 

 into the butter, appearing as white or yellowish 

 white specks. The skim milk from this method will 

 usually contain from 0.4 to 1.0 per cent, of fat. 



In deep setting the essentials are a vessel 7 or 8 

 inches in diameter and 22 to 30 inches in depth, 

 surrounded with water at or below 50 F., the 

 nearer 40 the better. It should stand from 12 to 

 24 hours. The cream may be skimmed from the 



A COOLEY CREAMER 



surface with a conical skimmer. Some cans are 

 provided with a faucet at the bottom from which 

 to draw the skim milk, and with a glass gauge or 

 window through which to note the approach of the 

 cream line to the bottom of the vessel, when the 

 valve may be closed, leaving the cream in the can. 

 A sloping bottom insures the removal of any sedi- 

 ment with the skim milk. 

 In the Cooley creamer the cans were completely 



