. Elementary principles of agriculture; a text book for the common schools. practice is known as adding a ^starter/ and isused extensively in commercial buiter-making. In the absence of commercialstarters, a little sour milk will provequite satisfactory. 357. Gravity milk is set to allowthe cream to rise, it should bekept cool. The cream risesquicker and more completelyif kept cool by ice or moistcloths. Gravity creamingleaves from to percent of the butter-fat inthe milk even when thetemperature of the milkis kept at 60° Fahr. Therise of the fat globules ofmilk
. Elementary principles of agriculture; a text book for the common schools. practice is known as adding a ^starter/ and isused extensively in commercial buiter-making. In the absence of commercialstarters, a little sour milk will provequite satisfactory. 357. Gravity milk is set to allowthe cream to rise, it should bekept cool. The cream risesquicker and more completelyif kept cool by ice or moistcloths. Gravity creamingleaves from to percent of the butter-fat inthe milk even when thetemperature of the milkis kept at 60° Fahr. Therise of the fat globules ofmilk to form ^^cream isdue to the fact that fatis lighter than water orthe milk serum. Where circumstances make the purchase of a ^^• a modem cream separator. centrifugal separator inadvisable, resort must be had togravity creaming. There are three methods of gravitycreaming to be considered. The shallow pan settinginvolves the use of the conventional milk-pans aboutfour inches deep. With favorable conditions of tempera-ture, about 60° Fahr., one may count on leaving from. Farm Dairying 253 to 1 per cent of fat in the skim-milk. An averagewill be about per cent. Very deep vessels are usedin the deep setting method. The latter will give amore complete separation where the temperature can bekept low, leaving only about per cent fat in the skim-milk. Sometimes the water dilution method is fresh milk is diluted with an equal volume of waterbefore setting. This renders the milk unsuitable fordomestic use, and, besides, has been found to leavemore butter-fat in the milk than any system of gravitycreaming. 358. Centrifugal Creaming. The cream separator is amachine for separating the cream from milk while separates cream much better, quicker and with lesswork than gravity creaming. Good separators leaveonly to per cent of the butter-fat in separator also gives a cleaner cream than can beobtained by the usual methods. The effectiveness ofc
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