CREAM RAISED BY GRAVITY PROCESSES. 



171 



54 F., and that of the water in the creamer 36. The 

 cream was ripened in the same way as in the separator 

 method. In the shallow setting method the milk was 

 strained into wooden pans holding about three quarts. It 

 was left for forty-eight hours in a room with a tempera- 

 ture of 54, to allow the cream to raise and the souring to 

 take place. It was then removed to another room with a 

 temperature of 64 F., where it was kept for twelve hours. 

 When the milk was skimmed the casein was evenly coagu- 

 lated. The experiment gave the following results : 



As might have been predicted, the yield was largest in 

 the separator method, but similar quantities of butter 

 were obtained in the two other methods from the same 

 quantity of milk.* 



* Without doubting the correctness of the figures given in the 

 foregoing experiment, I cannot agree with the author that the old 

 method of cream-raising will in general give as good results, as far 

 as yield of butter goes, as do the modern methods. The per-cent of 

 fat left in the skim-milk obtained by the various processes will, as 

 it seems, show that such cannot be the case. Skim-milk from 

 shallow pans set in the air in my experience always contain over 

 1 per cent of fat, often over 1.50 per cent; while deep-setting skim- 

 milk cooled by water will contain from .50 to 1 per cent of fat, 



