90 DAIRY LABORATORY GUIDE 



EXERCISER 



COMPARISON OF VARIOUS METHODS OF CREAMING 



Object: To determine the amount of butter-fat lost 

 in skimmilk by various methods of creaming. 



Apparatus : Separator, shotgun cans, shallow pans, milk 

 scales, thermometer, and testing outfit. 



Steps : 1 . Temper a quantity of milk to 85F. and weigh 

 out three lots of definite amounts. 



2. Skim lot No. 1 with a hand separator; then determine 

 the weight of the cream and of the skimmilk and retain sam- 

 ples to test. 



3. Put lot No. 2 into shotgun cans and set into cold 

 water several hours before creaming. Remove the cream 

 as well as possible by means of a perforated skimmer; then 

 determine the weight of the cream and of the skimmilk 

 and retain samples to test. 



4. Put lot No. 3 into shallow pans and set aside to cool 

 for several hours before creaming. Remove the cream with 

 a perforated skimmer; then determine the weight of the 

 cream and the skimmilk and retain samples to test. 



5. Have all of the conditions for the various methods as 

 nearly as possible like those found in practice on dairy farms. 



Application: 1. Compute the loss of butter-fat in the 

 skimmilk from the different methods of creaming from a herd 

 of five cows for ten months, each cow averaging 500 Ibs. of 4% 

 milk per month. 



2. What are the advantages of the deep-setting system 

 over the centrifugal? The disadvantages? 



3. What is the difference between the two gravity sys- 

 tems? Why? 



4. Which system is the most practical for the modern 

 dairyman? Why? 



