HANDLING THE MILK. 129 



I have known milk to absorb odors from the 

 hog pen which were detected when the milk 

 was delivered at the creamery. 



Temperature of Room. — The temperature of 

 the room in; which the milk is set should be 60 

 to 65 deg. so that the milk shall be sour but not 

 thickened, except, at the bottom of the pans, 

 when it is to be skimmed. I believe the most 

 thorough creaming is secured when the milk 

 siets 36 hours to reach this proper stage for 

 skimming. I have sometimes in the winter time 

 allowed it to set 48 hours and warmed the milk 

 at the end of 12 hours and warmed h the second 

 time at the end of twenty-four hours. 



Repeated Cooling Gives Thorough Cireaming. 

 — ^In this way we repeat the cooling process and 

 secure very thorough creaming; — the most per- 

 fect of any plan except the centrifugal separa- 

 tor. I used large shallow pans, holding 500 

 lbs, of milk, and ^ these pans were siurrounded 

 by a water pan for heating and cooling the milk. 

 This plan of heating and cooling gave the rich- 

 est cream I have ever seem. I practiced cutting 

 the cream into squares with a knife, and picked 

 them up with a tin ladle, as pancakes would be 

 taken up. I remember some instances when it 

 would not pour out of a can 8 inches in diameter 

 when I put it into the churn. Su.ch cream can- 

 not be churned until reduced with skim-milk. 



The advantage that comes from such a qual- 



