Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1888-03-17
DEEP SETTING OF MILK.
The Principle Upon Which This Method
Is Practiced.

A correspondent of the Prairie Farmer
writes: Deep setting of milk to extract
the cream is easily done, provided the op-
orator follows directions, to wit; Strain
into tin cans not exceeding s! inches in
diameter and 20 inches deep, with close
covers. Before the milk has materially
cooled, place the same in cold water not
warmer than 500, and not allowed to get
warmer during the time named, as deep as
the milk. The cans should remain at rest
y to "a hours, when it will be found that
all the cream of material value has come
to the top and can be removed. Well
water in this latitude is about 49o; further
South it is somewhat warmer As we find
the water warmer, we must decrease the
diameter OF the cans TO secure the best re-
suits. For instance, if the well-water
should be found $50, and no ice could
be stored up to cool it, it would be we'll
to reduce the diameter of the cans to
inches. Sudden cooling after the milk is
drawn from the COW, from $50 to 4So.
probably causes the most effective separa-
ton that can be made, and in this connec-
ton it must be noted that the result of
placing cans Of warm milk in cold water,
of the milk into the water, hence the water
warns up, unless the quantity of water is
so great that no change is perceptible. 1t
is imperative that the temperature of the
water be kept low the first four hours,
either with ice, running water, or large
quantity. 1t may then be allowed to
warm up to go, but not more, until the
cream Is removed. Milk cools much slower
than water, and when the diameter of the
can is great, even cold water fails to cool
it to the center of the can before the CEN
trail portion of the milk begins to acidify
or sour, in which condition it stops raising
cream.
PRINCIPLE OF DEEP SETTING.
From close study, many experiments,
wide observation and practice, would say,
as | now understand this question, the
principles involved are these: Milk Just
drawn from the COW, on an average at $50
Fahrenheit, is 81 per cent. water and Is
per cent. sugar, butter, fat, etc, that it
shrinks in bulk cooling to 500 about one
half ounce to the gallon; that it cools
much slower than water, and con-
tinues to shrink in volume until it
reaches 1879, when as it grows colder it
commences to expand. Now it seems
plain to me, that when we place milk,
warm from the COW, in a tin vessel of
proper diameter tin being a good con-
ductor), and places it in cold water,
which is also good conductor
DIETER than cold air., the watery part
of the milk cools first, shrinks and becomes
heavier in proportion to its bulk. The
creamy portion must be the part that
holds the heat, and not cooling, of course
retains its bulk, is lighter and buoys to the
top. Much more might be said to corrob-
crate the principles here given, but deem
it unnecessary. What l have designed to
show was the imperative necessity of plac-
ing the milk as soon as possible after being
drawn from the COW, in tin vessel, not
over 81 inches in diameter, in cold water
(490), and not allowed to get warmer than
$50 within four or five hours. l have
given the principles involved solely to
enforce the necessity of following direc-
tions.