1906.] 



Cream and Soft Cheese Making. 



215 



the evening's milk from Shorthorn cows will produce very good 

 cream indeed. 



The cream is prepared as follows : — 



1. Whole milk, warm from the cow, is carefully strained into 

 setting pans. The pans most suitable for the purpose hold 

 about six quarts of milk, measuring 15 in. across the top, 

 7 in. in depth, and 1 1 in. across the bottom ; they are, in fact, 

 similar to " shallow pans," only deeper. 



2. The pans of milk are left undisturbed in a cool dairy 

 for the cream to rise. In summer, twelve hours or less is the 

 time allowed, but in winter twenty-four hours is usual. 



3. The pans should now be carefully removed and scalded, 

 great care being taken not to disturb the cream on the top of 

 the milk. Scalding is carried out by placing the pans on a 

 hot-water stove, and allowing steam to play upon them until 

 in not less than half an hour's time they have attained a 

 temperature of 175 deg. to 180 deg. F., when they are re- 

 moved, and either allowed to cool naturally, or are cooled by 

 placing them in a stream of cold running water. The scalding 

 should not be done too quickly, or otherwise the characteristic 

 scald flavour is not produced. The heating may be carried out 

 by placing the pans on a kitchen range or hob, but the hot-water 

 method is preferable. 



4. When cold the cream may be taken off from the pans in a 

 thick clotted condition, and is ready for sale. In summer time 

 particularly it is most advisable to cool the pans as quickly as 

 possible after scalding, as this ensures extra keeping properties. 



The cream is generally sold by the pound. One pound of 

 cream may be obtained from i-J gallons of Jersey milk, or less ; 

 whereas, nearly 2 gallons of Shorthorn milk may be required to 

 produce the same quantity of cream. 



C. W. Walker-Tisdale and 

 T. R. Robinson. 



