. Agriculture for southern schools. mpletely if the milk is cooled promptly aftermilking. Hence, milk is generally promptly poured intoshallow pans, or quickly cooled in deep cans placed incold water. But any method of removing the fat globulesthat depends upon their rising to the surface leaves manyof them entangled in the skimmed shallow pans are used, about onefourth of the fat may be lost in the skimmedmilk. However, the cream separator () removes nearly all of the fat. It doesthis by the rapid revolution of the metalbowl through which the milk is bowl revolves
. Agriculture for southern schools. mpletely if the milk is cooled promptly aftermilking. Hence, milk is generally promptly poured intoshallow pans, or quickly cooled in deep cans placed incold water. But any method of removing the fat globulesthat depends upon their rising to the surface leaves manyof them entangled in the skimmed shallow pans are used, about onefourth of the fat may be lost in the skimmedmilk. However, the cream separator () removes nearly all of the fat. It doesthis by the rapid revolution of the metalbowl through which the milk is bowl revolves six thousand times ormore per minute. The rapid motion throwsFig. 211.—A Hand the heavier part of milk to the outer Cream Separator gjgg ^f ^j^e bowl, from which it runs OUt as skimmed milk. The cream, being hghter, collectsnearer the center of the bowl, and overflows. Ripening cream for churning. — While many kinds ofgerms are harmful to milk, there is one kind of germwhich the dairyman needs in milk or cream intended for 326. MAKING BUTTER 327 making butter. This is the lactic germ, or the one thatproduces the ordinary souring of milk or cream. Whennumbers of these germs get into milk kept at a mildtemperature, they change the sugar in it into a pleasantacid, called lactic acid, the flavor of which is found inbuttermilk. This acid changes that part of the milkwhich contains nitrogen into the somewhat solid curd,and makes it easier for the churn to separate the is soured or ripened before it is churned. If the milk or cream is kept too cold before churning,other germs that can endure more cold increase morerapidly than the helpful lactic germs, thus giving an un-pleasant flavor to the butter and buttermilk. On the otherhand, if the cream is kept very warm, souring occurs veryquickly and the butter is soft and inferior. A good tem-perature at which to ripen or sour cream at home is 60to 70 degrees Fahrenheit. This is a little cooler than theair of a comfortably h
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