96 



AMERICAN DAIRYING. 



The cream from each successive skimming may 

 )je added to the can and thoroughly mixed at 

 each addition of cream. Tliis cream may be 

 ripened the same as the cream from the deep 

 cold system. 



Different temperatures for churning. — We 

 now have the cream from the shallow setting, 

 =^^ the deep setting, 



/(; • ' ''^^■J and from the sepa- 



rator ripened ready 

 to churn. The next 

 point is to secure 

 the proper temper- 

 ature before put- 

 ting it in the churn. 

 It is best to cool 

 the cream from the 

 shallow-setting sys- 



___^ tem to 54 to 56 deg. 



l'^'''' ^ " "'" ~"*^7|Ji y''^ -' Ijefore churning. 

 " '^ This cream is rich 



in fat and can be 

 churned at this temperature without any diffi- 

 culty. Let the cream stand at low temperature 

 before churning long enough for the fats to 

 solidify or harden. 



The cream from tiie deep cold system has a 

 much larger per cent of milk in it. and conse- 

 ([uently a smaller per cent of fat, and will need 

 to be churned at ;i liigher temperature. If we 



BARREL DAIRT CHURX. 



