FARM DAIRYING 



before skimming will yield a larger volume of 

 cream, but it will test low, — from 15% to 20%, 

 — while the skim-milk may test as high as from 

 .6% to 1% and over, especially if the water has 

 not been cold. In twelve hours the smallest of 

 the fat globules have not had time to rise to the 

 top and so pass off in the skim-milk and become, 

 like the prodigal son of old, feeders of swine. 

 When the milk is allowed to stand twenty-four 

 hours the cream will test from 18% to 25% and 

 the skim-milk from .2% to .4% ; or in other words, 

 we have in the case of the longer setting a richer 

 cream, and less loss of fat in the skim-milk — two 

 desirable results in creaming milk. 



Butter made from cream from the deep setting 

 system is usually of good quality as the cream is 

 always at a low temperature, which is unfavorable 

 for the development of bad flavors. 



The disadvantages are: the heavy lifting of 

 the cans, the storing and handling of ice, and the 

 heating of the skim-milk for the young stock. 



THE DILUTION OR HYDROLACTIC METHOD 



Many devices have been put on the market for 

 creaming milk by adding a certain percentage of 

 cold water to the warm milk, usually 100%. We 

 have tried a number, and recommend none. 



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