MILK AND ITS PRODUCTS 



185 



ad( iition to too heavy or too light salting, the most common 

 fault is gritty or undissolved salt. 



Vhe amount of water left in butter is somewhat variable. 

 Tho usual rule is to estimate that a given number of pounds 

 of butter-fat will give one-sixth more pounds of butter. 



174. Separation of Cream. In certain localities it is the 

 practice to churn the whole milk, but this results in an 

 unnecessary loss of butter-fat in the buttermilk. Until 

 re< ent years cream has 

 be< n secured entirely by 

 all- >wing it to rise to the 

 toj of the milk. Since 

 th( introduction of the 

 cream separator, about 

 1885, the separator 

 method has become more 

 and more general. 



The most efficient 

 gravity method consists 

 in using a narrow deep 

 can set in ice water or 

 very cold spring or well 

 water, and skimming the 

 cream at the end of 12 or 

 15 hours. A widely used 

 but very inefficient way 

 of securing cream is the 

 shallow-pan system, 



which consists in placing the milk in pans and crocks not 

 over four inches deep and keeping it at a moderate temper- 

 ature. The cream is then skimmed from the surface at 

 the end of 24 or 36 hours. By use of the deep-setting 



FIG. 54. For butter making purposes 

 four cows with a cream separator are equal 

 to five when shallow pans are used to raise 

 the cream. 



