CREAMING 91 
Deep-Cold-Setting Method. The best results with 
this method are secured by using a can like the Cooley 
illustrated in Fig. 34. This can is provided with a cover 
which allows it to be submerged in 
water. It also has a spout at the 
bottom by which the skim milk is 
gently removed, thus preventing the 
partial mixing of cream and skim 
milk incident to skimming with a 
conical dipper. 
The milk is put into the cans di- 
rectly after milking and cooled to 
as low a temperature as possible. 
To secure the best results with this 
method the water should be iced. 
Where this is done the skim milk 
will show only about 0.2% fat. It 
it desirable to allow the milk to set 
twenty-four hours before skimming, though usually the 
creaming is quite complete at the end of twelve or fifteen 
hours. 
Dilution or Aquatic Separators. One of the most 
unsatisfactory methods of creaming is the addition of 
water to the milk. The creaming by this method is done 
in variously constructed tin cans, which the manufacturers 
usually sell under the name of dilution or aquatic sepa- 
rators. Those uninformed about the genuine centrifugal 
separators are often lead to believe that they are buying 
real separators at a low cost when they are investing five, 
ten or fifteen dollars in one of these tin cans, which are 
no more entitled to the term separator than are the com- 
mon shallow pans. The average loss of fat with this 
system of creaming is about 114%. 
Fig. 34.—Cooley Can. 
