After the milk
had been left in the setting pan and the cream had risen to the surface
the cream was removed from the milk with a skimmer. The skimmer held the
more solid cream while the skimmed milk drained through the holes. This
circular skimmer is made of brass; a very useful metal for kitchen implements
as it does not rust and therefore cannot contaminate the food in any way.
The need for setting pans and skimmers was removed with the invention
of a machine called a separator, which used centrifugal force to remove
the cream from the milk. The breed of cow we most identify today as producing
our milk is the black and white Friesian cow. We are familiar with a choice
of three different cream contents in our milk: full fat (or cream) milk,
semi-skimmed (where half the fat is removed) and skimmed milk (where nearly
all the fat is removed).