. Principles and practice of butter-making : a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom . Butter; Milk. Fig. 73.—^The Reid separator. Fig. 74.—The Sharpies separator. the wall of the separator bowl, and into a solid and more or less gelatinous layer, which is known as the " separator ; In very impure milk this substance is so plentiful that it is likely to clog the separator in a very short time, and before much separation is accomplished it is necessary to clean out the
. Principles and practice of butter-making : a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom . Butter; Milk. Fig. 73.—^The Reid separator. Fig. 74.—The Sharpies separator. the wall of the separator bowl, and into a solid and more or less gelatinous layer, which is known as the " separator ; In very impure milk this substance is so plentiful that it is likely to clog the separator in a very short time, and before much separation is accomplished it is necessary to clean out the bowl. The second layer is the skim-milk, while the cream, being the lightest, is forced to the center of the bowl and forms the third portion mentioned. There is no distinct line of demarcation between the layers of skimmed milk and cream. They overlap each other and form a sort of zone, rather than a sharp separation. The richest cream is nearest the center of the bowl, and gets thinner toward the outer portion of the bowl; consequently, by turning the outlet for the cream, or cream-screw, nearer the center of the bowl, the cream is increased. 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 McKay, George Lewis; Larsen, Christian, 1874-. New York : J. Wiley & Sons
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Keywords: ., bookcentury1900, bookdecade1900, bookpublishernewyo, bookyear1906
