128 



BUTTER-MAKING. 



raised by the shallow-pan system, contains more pure fat. 

 The fat, as it rises, does not have the same opportunity of 

 uniting with so many other globules, owing to the comparatively 

 shallow layer it has to pass through, and the temperature is 

 not low enough to facilitate the uniting of the globules; that 

 is, providing the fat-globules act the same as most other liquids 

 at lower temperatures. 



Water-dilution Cream (Hydraulic). When milk is diluted 

 with water, the fat or cream rises much more rapidly and 

 completely to the surface than it would in its undiluted form. 

 A creaming-can is based upon this principle, and it was expected 

 to combine quickness, efficiency, and simplicity. The sepa- 

 rator consists simply of a tin can into which the milk is poured 

 and then diluted with cold water. In a few hours the cream 

 rises to the surface. Arrangements are usually made so that 

 the skim-milk can be drawn off from the bottom of the can. 

 While the diluted form of the milk apparently causes the 

 creaming to be more efficiently and quickly done, it can readily 

 be seen that in order to have a skimming efficiency equal 

 other methods of skimming, it must leave only about half as 

 much fat, because the milk is diluted^ with about an equal 

 volume of water. If the water-diluted skimmed milk contains 

 .2% fat, then the same skim-milk in the undiluted form would 

 contain .4 per cent fat. 



The water-dilution method of skimming practically spoils 

 skimmed milk for feeding purposes. Skimmed milk which 

 contains a fourth or a half of water, has been robbed of its 

 essential relish to the calf, and it becomes necessary for the 

 calf to consume too much volume in order to get the required 

 amount of nourishment. 



This water-dilution system also gives more volume to 

 handle. If farm dairying were conducted on a large scale, 

 the method would not be practicable. 



Another objection is that the cream which results from 

 this dilution method is seldom of good quality. Most well- 

 water contains a multitude of micro-organisms which, when 



