124 



BUTTER-MA KING. 



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

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

 If there is a constant current of air in the room, a leathery 

 cream is likely to form. At the end of this time the cream is 

 removed by the use of a skimmer, made especially for this 

 purpose. It is difhcult, however, to remove all the cream by 



this means. 



If the conditions are such that cool water can be constantly 

 circulated around the pans containing the milk, the tempera- 

 ture can easily be made to go below 60° F., and the creaming 

 process is facilitated. ^Mien such conditions are present, the 

 depth of the milk in the pans can safely be increased to about 

 6 inches. I'nder the most favorable conditions about .5% 

 fat will remain in the skimmed milk. 



Deep-setting System. — This system is undoubtedly the best 

 method of gravity creaming AMien properly carried on the 

 fat can be removed so completely that 

 no more than .2''^ of fat remains in 

 the skimmed milk. It consists of put- 

 ting milk into deep cans (ordinary four- 

 gallon shotgun cans are usually em- 

 ployed) immediately after the milk 

 has been drawn from the cow. Then 

 it is put into cold water, and generally 

 cooled down to, and maintained at, a 

 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° with the use of ice-water. 



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

 creamery localities is that the cream obtained is nearly always 

 of a good quality. The farmer knows that unless the milk 

 be cooled quickly, and maintained at a low temperature, the 

 cream will not rise freely. For this reason the milk is syste- 

 matically and thoroughly cooled, which is one of the great 

 essentials in order to check the growth of the ferments in milk 



Fig. 69— Cooley creamer temperature 

 and elevator. 



