68 CANADIAN DAIRYING. 



The less the volume of milk subjected to creaming 

 force in a given time, the more favorable is the con- 

 dition for separating the cream. Hence it is not 

 advisable to have cans or pans too large ; nor should 

 too much milk be crowded into the bowl of the cen- 

 trifuge, if we wish thorough creaming. 



The inside of the pan, can, or centrifuge should be 

 as smooth as possible, and should be so constructed 

 that all parts may be readily cleaned, as these condi- 

 tions favor complete separation of the cream from the 

 milk. Special contrivances on the inside of the bowl 

 in the form of discs, plates, etc., also favor " close 

 skimming." 



METHODS OF CREAMING. 



The most common methods of creaming milk are 

 by the use of small, shallow pans, deep cans, and the 

 more modern centrifugal cream separator. Which 

 method is best to adopt will depend upon circum- 

 stances. When deciding this matter it will be well to 

 consider the effect upon the quality of cream, butter, 

 and skim-milk ; the loss of fat sustained in the skim- 

 milk and buttermilk ; the labor and expense involved 

 in first cost and in operating the method ; the number 

 of cows in the herd at present, and also the number 

 which a prospective purchaser is likely to have in the 

 future. In general, the method to adopt is the one 

 which will produce the best quality of products with 

 the least loss of fat, and with the smallest expenditure 

 of labor and money for the results obtained. 



Shallow Pan Creaming* To get the best results 

 with shallow pans, they should be made of pressed tin 



