Publisher's Synopsis
Excerpt from Making Butter on the Farm
By the deep-setting method the milk as soon as drawn from the cow is placed in a shotgun can,1 which is placed in cold water, preferably ice water, for 12 hours. Because of the quick cooling to a low temperature the cream rises more quickly and completely than in the shallow-pan method and is skimmed before its fresh, sweet ?avor has been lost. The resulting skim milk may contain as low as per cent of butterfat, though often nearer per cent, and is sweet. If the milk is not placed in ice water immediately after it has been drawn the loss of butterfat is still greater.
The dilution of milk with water has been used to some extent, in the belief that it aids creaming, but investigations have shown that the loss of butterfat is as great as, or greater than, in the shallow-pan method. There is the further objection that a watery ?avor is im parted to the cream, and the usefulness of the skim milk is limited, mixtures of water and skim milk being undesirable either for house hold use or for calf feeding. The water-dilution method therefore is not advisable under any conditions.
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