Market dairying and milk products . in shallow pans or longnarrow cans and allowed to set for about twenty-fourhours, a process known as natural or gravity creaming;(2) that in which gravity is aided by subjecting the milkto centrifugal force, a process known as centrifugalcreaming. The centrifugal force has the effect of increas-ing the force of gravity many thousands of times, thuscausing an almost instantaneous creaming. This forceis generated in the cream separator. Shaliow=Pan Method. The best results with thismethod are secured by straining the milk directly aftermilking into tin pans ab
Market dairying and milk products . in shallow pans or longnarrow cans and allowed to set for about twenty-fourhours, a process known as natural or gravity creaming;(2) that in which gravity is aided by subjecting the milkto centrifugal force, a process known as centrifugalcreaming. The centrifugal force has the effect of increas-ing the force of gravity many thousands of times, thuscausing an almost instantaneous creaming. This forceis generated in the cream separator. Shaliow=Pan Method. The best results with thismethod are secured by straining the milk directly aftermilking into tin pans about twelve inches in diameterand two to four inches deep. It is then allowed to remainundisturbed at room temperature (60° to 65° F.) fortwenty-four to thirty-six hours, after which the cream isremoved either with a nearly flat, perforated skimmer, orby allowing it to glide over the edge of the pan after ithas been carefully loosened along the sides. The aver-age loss of fat in the skim milk by this method is 90 CREAMING 91. Deep=Cold=Setting Method. The best results withthis method are secured by using a can Hke the Cookyilkistrated in Fig. 34. This can is provided with a coverwhich allows it to be submerged inwater. It also has a spout at thebottom by which the skim milk isgently removed, thus preventing thepartial mixing of cream and skimmilk incident to skimming with aconical dipper. The milk is put into the cans di-rectly after milking and cooled toas low a temperature as secure the best results with thismethod the water should be this is done the skim milkwill show only about fat. Itit desirable to allow the milk to settwenty-four hours before skimming, though usually thecreaming is quite complete at the end of twelve or fifteenhours. Dilution or Aquatic Separators. One of the mostunsatisfactory methods of creaming is the addition ofwater to the milk. The creaming by this method is donein variously constructed tin cans, which the manufa
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectdairyin, bookyear1913
