am AM IN G 



53 



Deep=Cold=Setting Method. The best results with 

 this method are secured by using a can like the Cooky 

 illustrated in Fig. i8. 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 i}i%. 



Fig. 18.— Cooley Can. 



