MILK FROM COW TO CREAM VAT. 83 



Temperature of room. The temperature of 

 the room in which the milk is set should be 60 

 to 65 deg., so that the milk shall be sour but 

 not thickened, except at the bottom of the pans, 

 when it is to be skimmed. I believe the most 

 thorough creaming is secured when the milk 

 sets 36 hours to reach this proper stage for 

 skimming. I have sometimes in the winter 

 time allowed it to set 48 hours, and warmed 

 the milk at the end of 12 hours and warmed 

 the second time at the end of 24 hours. 



Repeated cooling gives thorough creaming. 

 In this way we repeat the cooling process and 

 secure very thorough creaming the most per- 

 fect of any plan except the centrifugal sepa- 

 rator. I used large shallow pans holding 500 

 Ibs. of milk, and these pans were surrounded 

 by a water pan for heating and cooling the 

 milk. This plan of heating and cooling gave 

 the richest cream I have ever seen. I practiced 

 cutting the cream into squares with a knife and 

 picked them up with a tin ladle, as pancakes 

 would be taken up. I remember some in- 

 stances when it would not pour out of a can 

 8 inches in diameter when I put it into the 

 churn. Such cream cannot be churned until 

 reduced with skim-milk or water. 



The advantage that comes from such a qual- 

 ity of cream is the thorough creaming that is 

 secured. I have not found it practicable to 



