24 FIRST LESSONS IN DAIRYING 



submerged in water, the cover being so arranged 

 that the gases given off by the milk were ab- 

 sorbed by the water. The valve at the bottom 

 of the can through which the skim milk was 

 withdrawn was so arranged that it could be set to 

 run off the skim milk, leaving the cream in the can. 

 This was done by raising the discharge end of the 

 outlet tube as high above the bottom as the thick- 

 ness of the layer of the cream on the skim milk. 

 These cans stood on frames, by which they could 

 be raised out of the water and the skim milk with- 

 drawn without lifting them. 



Creamers. There are many forms of creamers on 

 the market with different arrangements of the deep- 

 setting system, in attractive cabinets, more or less 

 conveniently arranged for the easy withdrawal of 

 the skim milk and the easy cleansing of the vessels. 

 The essential features are the surrounding of the 

 milk with sufficient cold water to chill the milk 

 quickly to or below 50. 



Since one pound of water is warmed approxi- 

 mately one degree in cooling one pound of milk 

 one degree, the water must be several degrees 

 colder than the temperature it is desired to cool the 

 milk to, or else the quantity of water must be 

 large. 



A loss of from 0.3 to 0.5 per cent, of fat in the 

 skim milk is to be expected from the deep-setting 

 method. 



Dilution. Diluting the milk with water, either 

 warm or cold, is usually the most expensive system 

 of creaming offered. With the additional disadvan- 



