76 DAIRYING 



7. Explain how the separation of cream from milk is in- 

 fluenced: 1. By the composition of the milk serum; 2. By 

 a cow being "fresh" or a "stripper;" 3. By the size of the fat 

 globules; 4. By agitation of the milk. 



8. What similarity is there between milk and blood? 



9. What effect on the cream raising has the addition of 

 caustic soda to milk? 



10. What are the names of several methods of gravity 

 cream separation? 



11. Briefly describe the "shallow setting" process. 



1 12. At what rate does cream rise when milk is set at 60 Fahr. ? 



13. Describe the effect of different temperatures on gravity 

 cream raising. 



14. How many hours is milk usually allowed to stand for 

 cream to rise by "shallow setting" and how many inches deep 

 is the milk? 



15. Does setting milk in a warm place give a richer or 

 thinner cream than keeping it cold? 



16. Why is hand skimming of sweet milk more difficult than 

 skimming sour milk? 



17. How may shallow setting of milk cause white specks 

 in butter? 



18. Give at least 3 points in favor of the shallow setting 

 process for creaming milk. 



19. Explain at least six objections to the shallow settinj 

 process. 



20. How is Devonshire cream made? 



