3. On the number of ounces removed.
4. On the richness of the milk used.
Unless these are known it is impossible to say even approximately how strong in fat the top-milk is.
When and how should top-milk be removed?
If milk fresh from the cow, or before the cream has risen, is put into bottles and rapidly cooled, the top-milk may be removed in as short a time as four hours. In the case of bottled milk it makes little difference if it stands a longer time, even until the next day. The best means of removing it is by a small cream-dipper[[2] ] holding one ounce; although it may be taken off by a spoon or siphon. It should not be poured off.
How can we obtain a 10-per-cent top-milk with the different kinds of cow's milk?
From a rather poor milk (containing 3—3½ per cent fat) by removing the upper eight ounces from a quart, or one fourth.
From a good average milk (containing 4 per cent fat) by removing the upper eleven ounces from a quart, or about one third.
From a rich Jersey milk (containing 5—5½ per cent fat) by removing the upper sixteen ounces, or one half.
How can we obtain a 7-per-cent top-milk with the different kinds of cow's milk?