Archive image from page 377 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 306 DAIRY FARMING. allowed to stand the whole thirty-six hours before skimmiiif]', but this is not considered a g;ood -prac- tice. If fine butter only is required, the cream skimmed after standing' twenty-four hours is used, that risiufi later being of inferior quality. The test of cream being ready to skim is when, after passing the finger through it, it does not flow back behind the finger and re-unite. In hot weather the cream will
Archive image from page 377 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 306 DAIRY FARMING. allowed to stand the whole thirty-six hours before skimmiiif]', but this is not considered a g;ood -prac- tice. If fine butter only is required, the cream skimmed after standing' twenty-four hours is used, that risiufi later being of inferior quality. The test of cream being ready to skim is when, after passing the finger through it, it does not flow back behind the finger and re-unite. In hot weather the cream will need skimming earlier than in cold, because the milk is much more apt to turn sour. In the depth of winter it is sometimes left for forty-eight hours before skimming. In the case of deep-setting of milk in water whose temperature is about 40°, the cream remains softer and contains more milk, is less perfectly separated from the milk, and is in a very much deeper layer, than on the shallow-pan system, and the finger-test as to time of skim- ming is not applicable to it; this softer cream is not 'skimmed,' but 'dipped' instead with an instrument of which we give an illustration in Fig. 168, or with a deep skimmer, as in Fig. 169; the cream is too liquid for a shallow skim- mer, as in Fig. 170 or 171. The skimmer. Fig. 169, is the one commonly used in the Swartz system of creaming. It is by some considered advisable, when skim- ming, to take more or less of the milk along Fig. 108.—. AND CRKAM-DIPPEK. Fig. KiS. Fig. 170. Fig. 171. Skimming-DISHES. with the cream; the reason fur this is, that if cream only is churned, the grain of the butter is injured by having too large a proportion of butter for the quantity of liquid; the butter-globules meet with too much friction, and are apt to be over-churned if there is a deficiency of liquid. This, however, will depend on the kind of churn used. And we may be allowed to doubt wliether the su])posed advantage of having t
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