MILK FROM COW TO CREAM VAT. 85 



teach a person about these matters. It is also 

 important that milk should be skimmed as soon 

 as it is ready ; if not, there is danger of loss in 

 the flavor. 



Submerged plan. If the submerged or deep, 

 cold system is used for cream-raising the milk 

 should be set as soon as practicable after it is 



THE COOLEY CREAMEB. 



milked and strained. The sooner it is set and 

 the colder the water it is set in the better the 

 results. The warming and cooling process can 

 be used to advantage with this system. Cream 

 rises fastest while the milk is cooling, and if 

 we can repeat the cooling process we accom- 

 plish more efficient work. 

 There is a variety of opinions as to the neces- 



