414 FARM ANIMALS 
contains from 18 to 20 per cent of butter fat. A rich 
cream contains 35 to 40 per cent of fat. 
9. Shallow pan separation.—In the shalluzw pan system 
milk is placed in pans to a depth of 3 or 4 inches. It is 
the oldest method of cream raising in use, and while it 
accomplishes its purpose it does so at the expense of 
much valuable butter fat. Under ordinary conditions 
from 15 to 20 per cent of the fat of milk is never recov- 
ered in the cream at all. If the people who use this sys- 
tem were aware of the extent of the butter fat loss, they 
would quickly abandon 
it for a high grade 
i 3 , cream separator. 
(mes i ie am ate ve 10. Deep  setting.— 
Hh ean Gaet fmac)6A step in advance in 
pi fear piers creaming over shallow 
———_— pans is the deep setting 
system. Cans about 
20 to 22 inches in height 
DEEP Sucre Ge MILK are used, the milk is 
Deep cans are set in cold water. cooled to a tempera- 
temperature of 40 de- 
grees, and at that temperature maintained for 24 hours 
or thereabouts. On farms where running cold water 
from springs is available fairly good results are obtained 
by deep setting. In the absence of such natural advan- 
tage ice is necessary if best results are to be secured. 
If these conditions are met, it is possible to save most of 
the fat. At the very best, however, from 5 to 15 per 
cent of the fat of the milk is not recovered in the cream. 
Usually the loss of fat is much greater. 
11. Cream separators.—The perfection of creaming is 
possible in the use of centrifugal force as generated in a 
cream separator. Many such machines are now on the 
