DAIRYING 15 



the cream has risen, are placed on a stove or over hot water and 

 heated to about 190 degrees F., or until. cream melts into drops 

 of butter oil around the edges of the pan. These are then allowed 

 to stand 12 hours longer and the cream is skimmed off in a layer 

 of thick consistency that is considered a great delicacy. 



c. "Deep Setting." 



239. The second step in the development of cream separation 

 methods was the so-called "deep setting" process. This differs 

 from "shallow, setting" in the shape and size of the vessel used 



PLATE i "Deep Setting" of Milk for Cream Raising. 



for setting the milk and the temperature at which the milk is set. 

 The process is carried out in the following way : 



240. The freshly drawn, warm milk is strained into cylin- 

 drical cans 18 inches high and about 8 inches in diameter. Some 

 of these cans are covered, but the cover is made so as to prevent 

 water from running over the tops of the cans into the milk, even 

 w r hen they are submerged in water. The cover fits over the out- 

 side of the can and permits the circulation of air above the milk. 

 This protects the milk from flying dust and unwholesome odors 

 and at the same time provides a simple way of keeping the milk 



