150 SEPARATION OF CREAM 



cream is likely to form. At the end of this time the cream is 

 removed by the use of a skimmer, made especially for this pur- 

 pose. It is difficult, however, to remove all the cream by this 

 means. The perforated skimmer should never be used. It 

 allows the thin under-layer of cream to run through and be lost 

 in the skim-milk. 



If the conditions are such that cool water can be constantly 

 circulated around the pans containing the milk, the temperature 

 can easily be made to go below 60 F., and the creaming process 

 is facilitated. When such conditions are present, the depth of the 

 milk in the pans can safely be increased to about 6 inches. Under 



the most favorable conditions about 

 .5 per cent fat will remain in the skim- 

 milk. 



Deep-setting System. This system 

 is undoubtedly the best method of 

 gravity creaming. When it is properly 

 carried on the fat can be removed so 

 completely that no more than .2 per cent 



of fat remains in the skim-milk. It con- 

 FiG. 4 5.-Cooley creamer ' gists of putting mi l k into deep cans 



and elevator. , .. r 



(ordinary four-gallon shotgun cans are 



usually employed) immediately after the milk has been drawn 

 from the cow. Then it is put into cold water, and generally 

 cooled down to, and maintained at, a temperature of about 

 55 F. The cream will rise in about twenty-four hours. Better 

 results can be obtained if the water is cooled down to about 40 

 with the use of ice. 



One reason why this system is so much in use, even in cream- 

 ery localities, is that the cream obtained is nearly always of a 

 good quality. The farmer knows that unless the milk be cooled 

 quickly, and maintained at a low temperature, the cream will not 

 rise freely. For this reason the milk is systematically and thor- 

 oughly cooled, which is one of the great essentials in checking the 

 growth of the ferments in milk and keeping the milk in good con- 

 dition. In many parts of the eastern United States, the deep- 

 retting system is in general use. A special form of can is used, 



