DAIRYING 21 



Second, keep the temperature of the water in which the milk 

 cans are set below 50 degrees F. 



Third, do not skim closer tlran one inch below the cream line 

 when drawing off the skim milk. 



254. The efficiency of the skimming is influenced by the 

 same conditions that influence the "shallow setting" process, tem- 

 perature of milk, period of lactation of the cows, size of the fat 

 globules, richness of the milk, length of time milk stands before 

 skimming, delay in setting cans in cold water and the agitation of 

 the milk before setting. 



255. The advantages which the "deep setting" process has 

 over the "shallow setting" are: 



1. Less space is required for setting a given quantity of milk. 



2. Less labor in skimming. 



3. Milk and cream are not exposed to the air. 

 A sweet cream is obtained. 



Less fat is lost in the skim milk. 



Tin cans are mostly used for "deep setting" milk, although 

 stationary glass jars placed in a cabinet have been made. These 

 are hard to clean, and as the glass is not as good a conductor of 

 heat as the tin, the skimming is not so satisfactory. 



"Deep setting" cream is usually sweet because the milk is 

 cooled at once after milking. If the milk is clean it will not sour 

 for 36 hours or more when the cans are set in ice water. The 

 cream will all rise on fresh cow's milk in 12 hours, but strippers' 

 milk must stand from 24 to 36 hours. 



256. Cream shrinks in thickness or volume by standing too 

 long a time in cans. Dean states that in cans 8^ inches in dia- 

 meter and 20 inches deep, the shrinkage of cream is about one- 

 eighth of an inch for each 12 hours standing after the first 12 

 hours. 



d. Cream Raising by Dilution with Water 



237. Separating cream from milk by adding water to it is a 

 very old idea, but every few years some agent is found traveling 



