DAIRYING 13 



The cream obtained by "shallow setting" is comparatively rich 

 in fat, provided too much skim milk is not taken with the cream 

 when it is skimmed ; and since cream rises more slowly on warm 

 than on cold milk, it becomes compact and thick by long standing. 



233. The only effort commonly made to control the tempera- 

 ture of the milk set in "shallow pans" is to keep it from freezing 

 in cold weather and from souring in warm weather. If the milk 

 stands 24 hours or more in these pans in a room at a temperature 

 of 60 degrees F. or higher the cream which rises will be some- 

 what ripened as the souring begins quickly at this temperature. 



3. The Principal Advantages of the "Shallow Setting" Method of 



Creaming Milk Are: 



234. First, the inexpensive outfit needed for separating the 

 cream. The tin pans and skimmer do not cost much, and milk 

 is usually set on some more or less convenient shelf about the 

 house. 



Second, it is a convenient way of obtaining cream from small 

 quantities of milk. 



Third, the cream will separate from the milk of stripped cows 

 better by the shallow than the deep setting gravity method, 



4. The Objections to the "Shallow Setting" Method of Cream 



Separation Are : 



235. First, that the large surface of milk exposed to the air 

 will not only collect dust and taints from its surroundings, but 

 molds may also grow on the cream surface. 



Second, it may be claimed that it is an advantage to have the 

 cream ripen during the time it is standing and that it will there- 

 fore be ready to churn when a sufficient amount is obtained at 

 one time to make a churning. This may be true in some cases. 

 but when the quantity of milk set each day does not give cream 

 enough for a churning, each lot of cream held after skimming will 

 continue to ripen and will be overripe when more cream is skim- 

 med from subsequent milkings. Overripening of cream is the 

 source of much of the strong flavor in butter. 



