CHAPTER XI. 
SEPARATION OF CREAM. 
In the process of the manufacture of butter it is essential 
that the fat of the milk shall be concentrated into a compara- 
tively 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 
without any separation, but a much greater loss is attendant, 
if the fat is not brought together by the process called separa- 
tion. 
The different kinds of cream may be classified according to 
the different methods of cream-separating: 
Deep-setting cream. 
Shallow-pan cream. 
Water dilution cream (hydraulic). 
Hand-separator cream. 
Gravity cream,.... 
Cream 
Creamery-separator cream, 
Centrifugal cream . . { 
GravITy CREAMING. 
Shallow-pan System.—This method of creaming is used 
mostly on farms which are situated unfavorably 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 quickly 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, 
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