. The book of butter : a text on the nature, manufacture and marketing of the product . Butter. CREAM SEPARATION 73 not affected alike by diflPerent temperatures. From a study of Fig. 34, it may be thought that there is an advantage in having the whole milk at a low temperature because the cream from two of the separators contained a much higher percentage of fat when the temperature was low. However, the loss of fat in the skimmed-milk 40-. 90° 80° 75° 90° 75° 70° 90° 80° 90° 75° 90° 80° Separator 1 Separator 3 Separa- tor 3 Separa- tor 4 Separa- tor 5 FiQ. 34. — A diagram representing percen
. The book of butter : a text on the nature, manufacture and marketing of the product . Butter. CREAM SEPARATION 73 not affected alike by diflPerent temperatures. From a study of Fig. 34, it may be thought that there is an advantage in having the whole milk at a low temperature because the cream from two of the separators contained a much higher percentage of fat when the temperature was low. However, the loss of fat in the skimmed-milk 40-. 90° 80° 75° 90° 75° 70° 90° 80° 90° 75° 90° 80° Separator 1 Separator 3 Separa- tor 3 Separa- tor 4 Separa- tor 5 FiQ. 34. — A diagram representing percentage of fat in cream as in- fluenced by the temperature of the whole milk. Temperatures are expressed in degrees Fahrenheit. Percentages at left. was comparatively greater, as shown in Fig. 35. When the fat-content in the skimmed-milk does not vary greatly, the amount of cream from a certain quantity of whole milk decreases in direct proportion to the increase of the amount of milk-fat in the cream. This fact is clearly brought out in Fig. 33. It should be noticed in Fig. 33. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Guthrie, Edward Sewall, 1880-1964. New York : Macmillan
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectbutter, bookyear1918
