112 SCIENCE AND PRACTICE OF DAIRYING. 



The higher and narrower the vessels used for cream -raising are, 

 the deeper and less compact will be the layer of cream, and the less 

 will be the percentage, that is, the absolute percentage of the fat of 

 the cream under otherwise like conditions. 



As will be seen, the thickness of the layer of cream depends on 

 certain particular conditions under which creaming takes place to a 

 greater extent than on the percentage of fat in the milk. It may 

 happen, as a general rule, that milk richer in fat yields under exactly 

 similar treatment a deeper layer of cream than milk poorer in fat; 

 but this is not always the case, and if milk richer in fat throws up 

 more cream, the depth of the cream-layer of milk from different 

 sources is seldom exactly proportional to the percentage of fat it 

 contains. Conclusions as to the percentage of fat in milk, derived 

 from the depth of the cream-layer, or the amount of fat which 

 creaming yields, are for this reason highly unreliable. 



49. The Older Methods of Cream-raising. Under the older 

 methods of cream-raising, the best known are the Holstein, Gus- 

 sander, Swartz, and Reimer methods. Other methods of cream- 

 raising, which have scarcely been attempted in Germany at all, but 

 which have been adopted in other countries, and to which references 

 are often met with in the literature of the subject, are the Dutch, 

 Devonshire, Orange County, Cooley, and the American clotted-cream 

 method. Among these different methods, the only one which is in use 

 at the present day in Germany in the larger dairies is the Swartz 

 method, and a slight variation of this method, viz. the cold water 

 method where the conditions necessary for its utilization are present. 

 The remaining methods of cream-raising which have not altogether 

 died out, viz. the Holstein and the Satten (similar to the Holstein) 

 methods, are no longer suited for present requirements and may 

 well be described as antiquated. The Swartz method will be 

 described in the succeeding paragraph. 



The methods of creaming which are now obsolete may be enumerated 

 as follows: Holstein (and the Destinon, which is a modification of the 

 Holstein method), the Gussander, the Reimer, the Dutch, the Orange 

 County, the American method of mass-creaming, the Cooley, the Devon- 

 shire, the Pommritz, the Natron, the Tremser, the Becker, the Hacks, the 

 Kellog, the Electrical, the Speedwell, and the Raima. 



The separation of the cream from the skim-milk is effected either 

 by skimming the milk, or by allowing the skim-milk to flow carefully 



