14 DAIRYING 



Third, the evaporation from the surface dries the cream and 

 tends to form clots of dried cream which will not churn, but may 

 be carried into the butter, making the white specks often noticed 

 when cutting through a piece of farm dairy butter. These white 

 specks are also caused bv lumps of sour skim milk or curd that 

 are skimmed off with the cream. 



Fourth, this method of cream separation often fails to get 

 more than three-fourths of the fat from the milk and it is thereby 

 responsible for a loss of at least one-fourth of the butter. 



The efficiency of the "shallow setting" method of cream sep- 

 aration is the lowest of all the means employed for taking cream 

 from milk. The average of a great many tests of skim milk from 

 "shallow settings" is nearly one per cent. fat. In some cases 

 where the milk is skimmed sweet only about one-half the fat is 

 removed in the cream and the skim milk may test as high as 

 2% fat. 



Fifth, the lumps of sour curds in "shallow setting" cream are 

 often the cause of white specks in butter. 



Sixth, much more space is required for setting milk in shallow 

 pans or crocks than to skim the same amount of milk by other 

 processes. 



236. A thick, rich cream can be obtained by setting the milk 

 in shallow pans, such cream often testing as high as 30% fat and 

 being of a different consistency, because of the long time standing, 

 than centrifugal separator cream of the same richness. 



The body of "old fashioned" cream which is so frequently 

 referred to as much superior to that of modern ceram may be de- 

 veloped in centrifugal separator cream by allowing it to stand a 

 day or two at a temperature which will prevent its souring. 



237. In using the old methods of "shallow setting" milk no 

 attempt was made to control the temperature of the place where 

 it was kept except to prevent the milk souring in summer and 

 freezing in winter. 



b. Devonshire Cream. 



238. This is a cream which is rich and nearly solid. It is 

 made by setting milk for 12 hours or more in pans, which, after 



