CHAPTER XTI 

 SEPARATION OF CREAM 



In the process of the manulacture of liutter it is essential 

 that the fat of the milk shall be concentrated into a conij)ara- 

 tivel)' small portion of the milk serum. This concentration of 

 fat carries with it a portion of all the other milk constituents, and 

 the product is called cream. It is possible to churn milk with- 

 out an}' separation, but a much greater loss is attendant, if the 

 fat is not brought together by the process called separation. 



The different kinds c)f cream may be classified according to 

 the different methods of cream-separating: 



( Shallow-pan cream. 



Gra\'ity cream ■ ■ • Ocep-setting cream. 



[ Wati-r clilutinn cream (hydraulic). 



Cream ■ 



„ .. , f Iland-scparatiir cream, 



Lentritugal cream < ^, 



I. t rcamery-separator cream. 



C;R.\VITV CRKAAlIXf; 



Shallow-pan System. — This method of creaming is used 

 mostly on famis which are situated unfavorabh' in relation to a 

 creamery, or for some other reasons do not send their milk to 

 the creamery. It consists in placing the milk in shallow pans, 

 from 2 to 4 inches in depth, as soon after milking as possible. 

 The milk is then placed where it can be Cjuickly cooled to a 

 temperature of at least 60° F. A lower temperature than this 

 is desirable if conditions permit. The atmosphere in the room 

 in which the milk is standing must be pure, free from dust, 

 draught, and any undesirable taints or odors, since it takes 

 about thirty-six hours of quiet standing lor the cream to rise. 

 If there is a constant current of air in the room, a leather}- 



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