nO 



SKPARATIOX OF CRKAAI 



cream is likel}' lo form. At the end of this time the cream is 

 remo\'ed by the use of a sl^immer, maile especially for this pur- 

 ]X)se. It is difficult, however, to remove all the cream b}' this 

 means. The perforated skimmer should never be used. It 

 allows the thin under-layer of cream to run through and be lost 

 in the skim -milk. 



If the conditions are such that cool water can be constantly 

 circulated around the pans containing the milk, the temperature 

 can easil}- be made to go below 60° F., and the creaming process 

 is facilitated. When such conditions are present, the depth of the 

 milk in the pans can safely be increased t(j about 6 inches. Under 



the most faA'orable conditions ab(jut 

 .5 i)er cent fat will remain in the skim- 

 milk. 



Deep-setting System. — This system 

 is undoubtedly the best method of 

 gravity creaming. When it is properh' 

 carried on the fat can be remoA'ed so 

 completely that no more than .2 per cent 

 of fat remains in the skim-milk. It con- 

 sists of putting milk into deep cans 

 (ordinary four-gallon shotgun cans are 

 usually employed) immediately after the milk has been drawn 

 from the cow. Then it is put into cold water, and generalh" 

 cooled down to, and maintained at, a temperature of about 

 55" F. The cream will rise in about twenty-four hours. Better 

 results can be obtained if the water is cooled down to about 40° 

 v/ith the use of ice. 



One reason why this system is so much in use, even in cream- 

 ery localities, is that the cream obtained is ncarh- alwa\-s of a 

 good cjuality. The farmer knows that unless the milk be cooled 

 f|uickly, and maintained at a low tempiTalure, the cream will not 

 rise freeh'. For this reason the milk is sj-stematically and thor- 

 oughly cooled, which is one of the great essentials in checking the 

 growth of the ferments in milk and keej)ing the milk in good con- 

 dition. In many parts of the eastern United States, the deep- 

 etting S}'steni is in general use. A special form of can is used, 



Fig. 45. — Cooley creamer 

 and ele\at(ir. 



