252' Elementary Principles of Agriculture 



are added and maintained at a temperature favorable 

 to the development of proper flavors and texture in the 

 butter. This is preferably between 60 and 70 Fahr. 

 This practice. is known as adding a "starter/ 5 and is 

 used extensively in commercial butter- 

 making. In the absence of commercial 

 starters, a little sour milk will prove 

 quite satisfactory. 



357. Gravity Creaming. 

 When milk is "set" to allow 

 the cream to rise, it should be 

 kept cool. The cream rises 

 quicker and more completely 

 if kept cool by ice or moist 

 cloths. Gravity creaming 

 leaves from 0.2 to 1.0 per 

 cent of the butter-fat in 

 the milk even when the 

 temperature of the milk 

 is kept at 60 Fahr. The 

 rise of the fat globules of 

 milk to form "cream" is 

 due to the fact that fat 

 is lighter than water or 

 the milk serum. 



Where circumstances 

 make the purchase of a 



centrifugal separator inadvisable, resort must be had to 

 gravity creaming. There are three methods of gravity 

 creaming to be considered. The "shallow pan setting" 

 involves the use of the conventional milk-pans about 

 four inches deep. With favorable conditions of tempera- 

 ture, about 60 Fahr., one may count on leaving from 



