BANDLINa THE MILK. 131 



Submerged Plan. — If the submerged, or deep 

 cold system is used for cream-raising the milk 

 should be set as soon as it is practicable after 

 it is milked and strained. The sooner it is set 

 and the cooler the water it is set in, the better 

 the results. The warming and cooling process 

 can be used to advantage with this system. 

 Cream raises fastest while the milk is cooling, 

 and if we can repeat the cooling procesis, we 

 accomplish more efficient work. 



There is a variety of opinions as to the neces- 

 sary time for niilk to set to secure the best re- 

 sults by the deep and cold-setting system. My 

 experience is that a larger yield of butter is se- 

 cured when it is held 24 hours in ice water than 

 when held 12 hours, and if held in water at 60 

 deg. Fah. it is best to let it set 36 hours and in 

 some cases 48 hours. 



The breed of the cows and period of lactation 

 have much influence on the cream raising. The 

 cream globules are larger in the milk of some 

 breeds than others, and this fact must be taken 

 into account in the gravity methods of cream-' 

 raising. The milk of all cows creams more 

 readily when they are fresh than when they are 

 advanced in the period of lactation. The period 

 of lactation has much influence on the flavor of 

 butter. When the cows are nearly dry the but- 

 ter has not as good flavor as when the cows are 

 fresh. This will apply to all methods of cream- 



