TIIE SHALLOW PAN SYSTEM consists in placing the milk in pans 2 to 4 inches in depth as soon as possible after milking and keeping the milk at a temperature of 40 to 60° F. in a room without dust and without any bad odors. Under or dinary conditions it requires about 36 hours for the cream to rise by this sys tem and at the end of this time the cream is removed by a milk skimmer. A considerable amount of cream, on an tem of obtaining cream consists in di luting the milk with about an equal weight of pure cold water, and leaving the milk in tin cans for a few hours, at the end of which time the skim milk and water may be drawn away from the bottom, thus leaving the cream. The advantages of this system are that the cream rises more quickly than by the shallow setting or deep setting system.. The method suffers from several dis advantages, however. It gives more vol ume to the milk to be handled and prac tically spoils the skim milk for feeding purposes. Moreover, the cream is of a slightly inferior quality and may be come badly contaminated if the water used in dilution is not the best.