FARM DAIRYING 



use of the shallow pan or the deep can; and the 

 centrifugal system, employing the cream separator. 



Shallow Pan: This method is the oldest, and is 

 now little used. Where only one or two cows are 

 kept; where ice cannot be secured, or the supply 

 has become exhausted for the deep setting method ; 

 or where the separator is out of order, pans may 

 be used. 



Where the creaming is carefully done, the skim- 

 milk from pans will not contain over .3% butter 

 fat, but usually it tests much higher. The cream 

 may contain from 15% to 40% fat. 



Many farmhouses have no suitable room in 

 which to set milk. It is often put in a cellar which 

 is close and musty and serves as a storage place for 

 roots, fruit, etc., or is kept in the pantry off the 

 kitchen, and comes in contact with all kinds of 

 cooking odors, which it readily absorbs. 



Pans should be set in a clean, well-ventilated 

 room where the temperature ranges from 50° 

 to 60°. 



Avoid having the milk close to the wall or 

 in a strong draught, so as not to have a leathery 

 coat form, due to rapid evaporation. 



The pans are better covered with heavy clean 

 paper, if possible, after the milk has cooled. 



The milk should stand from twenty-four to 



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