. Dairy farming. Dairying; Cattle. MILK AND ITS PRODUCTS 185 addition to too heavy or too light salting, the niost common fault is gritty or undissolved salt. The amount of water left in butter is somewhat variable. The usual rule is to estimate that a given number of pounds of butter-fat will give one-sixth more pounds of butter. 174. Separation of Cream. In certain localities it is the practice to churn the whole milk, but this results in an unnecessary loss of butter-fat in the buttermilk. Until recent years cream has been secured entirely by allowing it to rise to the top of the milk. Sinc
. Dairy farming. Dairying; Cattle. MILK AND ITS PRODUCTS 185 addition to too heavy or too light salting, the niost common fault is gritty or undissolved salt. The amount of water left in butter is somewhat variable. The usual rule is to estimate that a given number of pounds of butter-fat will give one-sixth more pounds of butter. 174. Separation of Cream. In certain localities it is the practice to churn the whole milk, but this results in an unnecessary loss of butter-fat in the buttermilk. Until recent years cream has been secured entirely by allowing it to rise to the top of the milk. Since the introduction of the cream separator, about 1885, the separator method has become more and more general. The most efficient gravity method consists in using a narrow deep can set in ice water or very cold spring or well water, and skimming the cream at the end of 12 or 15 hours. A widely used but very inefficient way of securing cream is the shallow-pan system, which consists in placing the milk in pans and crocks not over four inches deep and keeping it at a moderate temper- ature. The cream is then skimmed from the surface at the end of 24 or 36 hours. By use of the deep-setting. Fig. 54. — For butter making purposes four cows with a cream separator are equal to five when shallow pans are used to raise the Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Eckles, Clarence Henry, 1875-1933; Warren, George F. (George Frederick), 1874-1938 joint author. New York, The Macmillan company
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectdairying, bookyear191
