PRODUCTS OF MILK. 



CHAPTER XXXII. 



PRODUCTS OF MILK. 



CREAM. The cream is formed by the particles or globules 

 of fat which, because they are lighter than water, rise to the 

 surface. These globules are very small it would take about 

 2,000 of the largest of them placed side by side to make an 

 inch. To see them, they must be examined under a powerful 

 microscope. Some of them are smaller than others. The 

 larger they are, the more rapidly they will rise, and the more 

 quickly and thoroughly the milk will cream. Milk with large 

 fat globules is therefore adapted to butter-making ; that with 

 small fat globules is well adapted to cheese-making. These fat 

 globules are not transparent ; therefore instruments are some- 

 times used to determine the quantity of fat in milk by 

 determining how much water must be added before the milk 

 can be clearly seen through. Such instruments are called 

 " lactoscopes." 



The separating of the cream from the milk is done either by 

 placing the milk in pans or cans, and allowing the cream to 

 rise of itself, because it is lighter than the water ; or by running 

 it through a machine called a "separator." This consists 

 mainly of a steel bowl, which is caused to revolve at a very 

 high rate of speed. The water, being heavier, flies to the 

 outside next to the bowl, and flows off by one spout, and the 

 cream is left behind in the inner part of the bowl, and flows 

 off by another spout. In order to allow the water and cream 

 to separate more easily, the milk is warmed slightly before it is 

 run into the bowl. The cream by this process is separated in 



