180 MODERN DAmY PRACTICE. 



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Cream obtained by the ice method contains compara- 

 tively few bacteria, except in cases where the milk before 

 setting was highly infected, or where sufficient cooling was 

 not practised. We seldom find molds in it and never 

 o'idium fungi, as in case of cream obtained by the shallow- 

 setting system. At the temperature used in the ice 

 method the molds can evidently not develop in the cream 

 layer and form long, threadlike conidia, giving the cream 

 a " velvety " appearance. 



rfhis system of cream-raising has an immense advan- 

 tage over those previously described as regards the ease of 

 combating the fermentation germs by the cooling process. 

 If this is properly conducted, bacterial growth may be 

 pr^cffecally stopped, and no fermentations will set up. 

 There is always a danger in this respect, however, as is 

 plain from the fact that some milk bacteria will reproduce 

 at a temperature of 50 F. (10 C.). Care must therefore 

 be exercised in using the method if first-class results are 

 wanted. But if the directions given are carefully followed 

 andXSe milk on hand has not already been overloaded 

 with bacteria, we may feel assured that the keeping 

 quality of the products will not be diminished during the 

 cream separation a result which cannot be reached in any 

 of the other methods so far, described, 

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