246 DAIRY TECHNOLOGY 



fermentation. Carbonated milk and Devonshire cream 

 come in this class. 



Clotted or Devonshire Cream. — Devonshire cream used 

 to be a special product of the West of England. How- 

 ever, it can be made anywhere, provided the milk be rich 

 and the treatment correct. The milk should be strained 

 while warm into the pans in which it is to be scalded. 

 These pans are from 6 to 8 inches deep and about eighteen 

 inches in diameter, and are made to fit into a pan of water, 

 which in turn fits on to a stove. 



The milk sets for twelve hours until the cream has risen. 

 Then the fire is lighted and the cream is scalded. The 

 water jacket prevents the temperature rising too high, 

 which would give a cooked taste to the product; and when 

 the process is complete, handles on the side of the pan 

 enable it to be lifted off easily. The great art in scalding 

 is to get a thick unbroken layer of cream on the surface 

 with a wrinkled, yellow appearance. The heating should 

 be done slowly, until a temperature of from 180° to 

 185° F. is attained, at the rate of about 2° per minute for 

 an hour. 



The coohng is accomplished either by raking out the 

 fire for slow cooling, or by setting the pan in cold water 

 for quick cooling, after which the cream is ready for use 

 or for putting into jars. For quick work, on a large scale, 

 the cream is sometimes separated, and then a thick layer 

 put back onto pans of separated milk, and then scalded. 

 The cream must be scalded on the milk, as it cannot be 

 done satisfactorily alone. Both the milk and the cream 

 keep well, because the process is equivalent to pasteuri- 

 zation. For small quantities, any kind of a pan on any 

 kind of a stove will do if conditions are observed and the 

 process carried out carefully. 



