The Coalville times. [volume] (Coalville, Utah) 1894-1923, 1895-06-14

swedish Method OF Raising Cream.
This is simply setting the milk at or
near the temperature at which drawn
and quickly reducing II TO A. degrees.
says Rocky Mountain News MIX
when drawn Is at the temperature Of
about Is degrees and the nearer II Is
TO that temperature when set, the bet
ter the results will be. But " II "a not
allowed to fall below 90 degrees. be-
fore setting the results will be salts
factory. " prompt and proper reduc-
ton OF temperature OF the milk Is pro-
duced.
II must not be understood that all, or
practically all the cream. cannot be
raised II the milk is allowed TO drop TO
a lower degree than 90 before settling,
for II can be done. But In such prac-
tico It may be necessary to cool II to
lower temperature and perhaps q little
longer time allowed for the cream TO
come up.
by practically all the cream Is meant
all but n trace OF butter fat and Is OF
butter. Some OF the very smallest OF
butter globulcs are Of no practical val
ne. and they are the last to come up.
Failures to secure all the cream by
the practice OF the Swedish system, or
attempt TO practice II. have resulted
only when II has been improperly prac-
ticod. And the most common cause for
such failures has been the lack OF prop
or reduction OF temperature.
Many seem TO think that n the water
Is at a. degrees. that Is all that Is re-
pulred. Now the water In which the
cans Of milk are set may be nj the start
ij degrees. but ~ soon as u has an
clualizcd temperature with the milk
It's power for cream raising has been
expended. and Il cannot accomplish
more In that direction. The only thing
then to be done. is to either change the
water or put In fee. II would be better
| 20 do either n short time before the two
fluids equalize temperature. II ice IL
used, II II Of course better to put enough
Of Il In nj the start TO reduce the milk
/ 10 as degrees.
The Swedish system OF cream raising
/ can be practiced In any kind OF sheet
metal can, the diameter. or width OF
/ which. is not too groat-about eight
] and onc-half inches should be the limit
I OF diameter for n round can, or width
| Of one oblong In form. But for cans OF
| the latter form. n width OF seven Inches
/ are practical, while round cans OF the
usual height twenty inches, would not
be convenient TO clean, OF less diane
ter than SO inches.
The cans may be set In a common
box or tank made water tight or even
In q half section OF barrel.
At the north, the Item Of ice Us any
thing but a serious one so far as cost II
concerned and there Is no excuse for
farmer not to store H. There Is no de-
nylng that the Swedish system can be
more properly praotlced n ice In used
than II can be without Il. this rs rule.
with It's use there will never be any
trouble in getting all the cream be-
tween mllklngs and In fact In much
shorter time than the limit-say threo
10 Ave hours. And when a vessel oil
very small diameter, or width, Is used
Il can even DO accomplished In two
hours. To test the truth OF this state
ment MI n glass fruit Jar with mill
Just drawn. and set II In n vessel CON
tanning water. and plenty OF ice broken
fine. II the milk IL from a COW fresh In
milk you will be very apt TO see dis.
tinct cream line In forty minutes ant
have all the cream TO the surface II
less than double that number OF min
utes. This is an experiment that any
one can easily make and II VIII prove
an educating one.