CREAM 61 



creaming following a delayed setting, but with two 

 lots a material loss of creaming power resulted. 



63. Creaming of Mixed Milks. — In case milk 

 creams with difficulty on account of the cows being 

 far advanced in the period of lactation, the creaming 

 is frequently improved by mixing such milk with 

 that of fresh cows. Beneficial effects are usually 

 obtained by creaming mixed milks. The Babcock 

 milk test, however, is the only safe guide to follow 

 in such cases. 



64. Cream Raising by Dilution. — When either hot 

 or cold water is added to milk, the creaming is accel- 

 erated and a larger volume of cream is obtained. 

 When the cream is tested, however, it will be found 

 to contain a low per cent of fat. The addition of 

 either hot or cold water to milk produces a thin 

 cream. The total losses of fat from cream obtained 

 by the dilution process are greater than when the 

 water is omitted. Expei'iments have shown that it 

 is not economical to cream milk by the addition of 

 either large or small amounts of hot or cold water 

 When hot water is used, the cream is often overripe 

 before it is skimmed, and a smaller amount and a 

 poorer quality of butter are obtained. Any inter- 

 ference with the normal process of creaming usually 

 results in the production of a large volume of poor 

 cream. 



