228 MANUAL OF MILK PRODUCTS 



surface by the use of a dipper. The loss of fat in this system is 

 much less than in the shallow pan method, the skimmed milk 

 usually containing not more than 0.2 per cent of fat. Setting 

 in cold water also gives a cream of better quality than that 

 from the shallow pan system. 



Water dilution method 



In this method, water, either hot or cold, is added directly 

 to the fresh milk, the amount added usually being from one- 

 fourth to one-third the volume of the milk. This method is 

 based on the theory that the dilution lessens the viscosity of 

 the milk, thus making it easier for the fat globules to rise to 

 the surface. Cans of special form, known as " gravity or dilu- 

 tion separators/' have been devised for use in this system of 

 creaming. As the result of extended studies with these 

 separators, Wing 1 draws the following conclusions : 



" Gravity or dilution separators are merely tin cans in which 

 the separation of cream by gravity process is claimed to be 

 aided by dilution with water. 



" Under ordinary conditions the dilution is of no benefit. It 

 may be of some use when the milk is all from ' stripper ' cows, 

 or when the temperature of melting ice cannot be secured. (C. 

 U. Agr. Exp. Sta. Bui. 39.) 



" These cans are not ' separators ' in the universally accepted 

 sense of that term and cannot rank in efficiency with them. 



"They are even less efficient than the best forms of deep 

 setting systems, such as the Cooley Creamer. 



"They are no more efficient than the old fashioned shallow 

 pan ; but perhaps require rather less labor. 



"In all probability they would give better results if used 

 without dilution and immersed in as cold water as possible, 

 preferably ice water." 



i C. U. Bui. 151. 



