CHAPTER XIV 



CARE OF THE MILK 



AFTER the milk has been properly and safely de- 

 livered in the dairy-room the really skilled work of 

 the dairy begins. The cow has performed her work. 

 The responsibilities from that time on rest with the 

 butter-maker. 



There are two methods in common use in sep- 

 arating the cream from the milk : the gravity process 

 and the mechanical separator. After years of experi- 

 ence and observation the writer does not hesitate 

 in expressing a preference for the gravity process 

 where the conditions are favorable for its use. In 

 former times shallow pans were used, in which, 

 under the most careful methods, a large percentage 

 often in warm weather amounting to nearly 20 per 

 cent. of the butter fat was lost. This process was 

 later improved by surrounding the pans with an 

 outer jacket, through which the water was allowed 

 to circulate. For some years these pans were in 

 great favor. They enabled the operator to control 

 the temperature, independent of outside conditions. 



Later some inventive genius and keen observer 

 originated the deep-setting process. It operates on 

 the theory that rapid cooling of the milk causes the 

 cream or fat to rise rapidly to the surface. It also 

 keeps the milk from souring and thickening, which 

 condition prevents cream from rising. This process 

 consists in putting the milk in cans about eighteen 



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