268 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



the milk by heating it slowly but not to a degree that a scum of 

 albumen is formed. 



Milk may become ropey, due largely to dirty vessels, or take 

 on a color, usually pink, from harmful bacteria which enter it. 

 The natural color of milk may be very light or of a light yellow; 

 neither color indicates the richness of the milk as that is indicated 

 by the butter fat content. The color may satisfy the eye but 

 nothing short of the Babcock Milk Tester will determine the 

 per cent of butter fat. 



The cream may be separated from the warm milk by the use 

 of the cream separator. The great advantages in the use of such 

 a machine come from one being able to feed the warm skimmed 

 milk immediately and securing practically all of the cream for 

 the making of butter. The most common method of securing the 

 cream is to allow the globules of fat to rise to the surface of the 

 milk and then skim them off. Much of the cream is stirred up 

 and again mixed with the milk. If the milk is fed there is not 

 such a great loss; such as there is need not be if a better method 

 of cream gathering were practiced. Creaming by setting deep 

 and narrow cans in cold water is one of the best methods. The 

 milk is usually withdrawn from a small faucet in the bottom of 

 the can ; by removing the milk in this way, the cream is not mixed 

 with it again. After removing all the milk, the cream may be 

 drawn off. This process is known as deep setting. Another 

 method, but one not to be recommended, is by water dilution. 

 The adding of water to cause the cream to rise lessens the feed- 

 ing value of the skimmed milk; it also adds to the distance 

 through which the small fat globules must pass in rising to the 

 surface. 



In the making of butter, it is necessary to allow the cream 

 to ripen. Here again, bacteria do their work. Cream may be 

 attacked by still other kinds of bacteria and conditions and flavors 

 brought about that are undesirable. The kind of bacteria that 

 multiply under certain temperature conditions determine the char- 

 acteristics of the cream or butter. 



To ripen the cream to give the butter the most acceptable 



