CHAPTER XI. 



SEPARATION OF CREAM. 



IN the process of the manufacture of butter it is essential 

 that the fat of the milk shall be concentrated into a compara- 

 tively small portion of the milk-serum. This concentration of 

 fat carries with it a portion of all the other milk constituents, 

 and the product is called cream. It is possible to churn milk 

 without any separation, but a much greater loss is attendant, 

 if the fat is not brought together by the process called separa- 

 tion. 



The different kinds of cream may be classified according to 

 the different methods of cream-separating: 



f Shallow-pan cream. 



I 

 Cream 



I kJlldllWY ~|_^t*ll ^ICCHll. 



f Gravity cream { Deep-setting cream. 



L Water dilution cream (hydraulic). 



Centrifugal rream / Hand-separator cream. 

 Le m ' ' \ Creamery-separator cream. 



GRAVITY CREAMING. 



Shallow-pan System. This method of creaming is used 

 mostly on farms which are situated unfavorably in relation to a 

 creamery, or for some other reasons do not send their milk to 

 the creamery. It consists in placing the milk in shallow pans, 

 from 2 to 4 inches in depth, as soon after milking as possible. 

 The milk is then placed where it can be quickly cooled to a 

 temperature of at least 60 F. A lower temperature than this 

 is desirable if conditions permit. The atmosphere in the room 

 in which the milk is standing must be pure, free from dust, 



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