94 FIRST LESSONS IN DAIRYING 



MISCELLANEOUS DATA 



Temperatures 



Milk when drawn 98 



for shallow setting 60 



deep setting 40 to 45 



separating 80 to 95 



ripening cream 65 to 75 



Churning 50 to 64 



Milk for city delivery 45 to 50 



Milk for calf feeding 95 to 100 



Reading test bottles 120 to 140 



Skim milk starter set at 90 



Keep above 75 ; if necessary, warm up after 6 to 10 

 hours. 



Time 



For cream to rise 



in shallow pans 24 to 36 hours 



in deep setting 12 to 24 hours 



cream to ripen 18 to 24 hours 



churning ripe cream 20 to 40 minutes 



First whirling of test bottles 5 minutes at full 



speed 



Second and third whirling of test bottles i to 2 minutes 



Per cent, of Fat 



Average milk 3-7% 



Guernsey 5.0% 



Jersey 5-O% 



Shorthorn 4-i% 



Ayrshire 3-7% 



Holstein 3-5% 



First milk drawn 0.8 to 2.0% 



Last milk drawn 5 .o to 12 % 



Rich cream 35 . o to 50 % 



Commercial cream 20.0 to 25 % 



Butter. ... 83.0 to 88 % 



