6 
The Colorado Experiment Station 
Shallow pan .44%, 22 times the hand separator. 
Water dilution .68%, 34 times the hand separator. 
Not only does the hand separator secure practically all of the 
butter fat, but it delivers the skim milk in a sweet, warm and un¬ 
diluted condition ready to be fed to the calves or pigs. Fewer dairy 
utensils are needed, as the milk is separated as soon as it comes 
from the cow and the skim milk is fed at once. 
Less work is required to handle the milk in this method than 
in others. 
The cream delivered from the separator is of uniform richness 
with much of the fibrous and foreign matter removed. About 50% 
Fig. 2—Hand Separator Ready for Skimming. 
of the total number of germs found in the milk are thrown out by 
the separator into the bowl slime. 
The milk has had less chance to absorp bad flavors and odors 
from standing around and the cream is produced in excellent con¬ 
dition. By using the hand separator, there is a gain in the quality 
as well as the quantity of butter obtained. 
Deep Setting .—In this method, the warm milk is strained into 
a can, usually of the shot gun type, which is tall and of small 
diameter. This is set into a tub or trough and is surrounded with 
cold water. The milk is usually allowed to set for 24 hours, at 
