94 



PROFITABLE DAIRYING 



inches deep and immersing them in water below 45. 

 The deep-setting process is a great improvement over 

 former methods. As a rule, not over 0.4 of i per 

 cent, of butter fat is left in the skim milk. To be 

 properly used, cold running water should be in the 



FIG. l6 THE COOLEY ELEVATOR CREAMER 



dairy-room. Ice is also essential. An improved form 

 of the apparatus used in this process is shown in 

 Fig. 1 6. 



Finally the centrifugal process came into use. 

 It operates on the principle that casein, ash, and 

 water are of greater specific gravity than butter fat, 



