Elementary principles of agriculture; a text book for the common schools . elementaryprinci00ferg Year: 1908 250 Elementary Principles of Agriculture are added and maintained at a temperature favorable to the development of proper flavors and texture in the butter. This is preferably between 60° and 70° Fahr. This practice is known as adding a 'starter,' and is used extensively in commercial butter- making. In the absence of commercial starters, a little sour milk will prove quite satisfactory. 357. Gravity Creaming. When milk is ''set' to allow the cream to rise, it should be kept cool. The
Elementary principles of agriculture; a text book for the common schools . elementaryprinci00ferg Year: 1908 250 Elementary Principles of Agriculture are added and maintained at a temperature favorable to the development of proper flavors and texture in the butter. This is preferably between 60° and 70° Fahr. This practice is known as adding a 'starter,' and is used extensively in commercial butter- making. In the absence of commercial starters, a little sour milk will prove quite satisfactory. 357. Gravity Creaming. When milk is ''set' to allow the cream to rise, it should be kept cool. The cream rises quicker and more completely if kept cool by ice or moist cloths. Gravity creaming leaves from to per cent of the butter-fat in the milk even when the temperature of the milk is kept at 60° Fahr. The rise of the fat globules of milk to form ''cream' is due to the fact that fat is lighter than water or the milk serum. 358. Centrifugal Cream- rni . Fig. 163. A modern cream separator. mg. The cream separator is a machine for separating the cream from milk while fresh. It separates cream much better, quicker and with less work .than gravity creaming. Good sepa- rators leave only to per cent of the butter-fat in the milk. The separator also gives a cleaner cream than can be obtained by the usual methods. The effective-
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