. De Laval whey separators ... Whey-separators. TURN WASTE INTO PROFIT De Laval superior conditions of manufacture IT is no mere freak of fortune that no one else has been able to make as good a separator as the De Laval, although many hav'e tried. First in the business, to begin with, The De Laval Separator Company speedily gathered together an exceptionally competent organization of skilled engineers and practical manufacturers, to which it has added from time to time, all the while concentrating the talents and faculties of this great organization on just one thing—the building of the best
. De Laval whey separators ... Whey-separators. TURN WASTE INTO PROFIT De Laval superior conditions of manufacture IT is no mere freak of fortune that no one else has been able to make as good a separator as the De Laval, although many hav'e tried. First in the business, to begin with, The De Laval Separator Company speedily gathered together an exceptionally competent organization of skilled engineers and practical manufacturers, to which it has added from time to time, all the while concentrating the talents and faculties of this great organization on just one thing—the building of the best separator possible and the devising of means for its further improvement. De Laval Separators, University of Wisconsin Dairy School Exhibit at State Fair Plan for Separating Whey at Cheese Factory far from being the prod- uct of any one factory or any one country, are the product of a dozen close- ly allied shops in as many countries, each factory constantly exchanging with the others ideas and experience in manufac- turing and service. The De Laval shop buildings and equipment are the best of their kind, and always kept up-to- the-minute. The De Laval workmen are, as a rule, expert mechanics, the majority of them trained by long service with the Company. Every part of every De Laval machine is made of the best materials obtainable and then scientifically measured for accuracy, some parts down to one-thousandth of an inch. Every sepa- rator undergoes a practi- cal running test before leaving the factory. The name "De Laval" on a separator has stood for nearly half a century and stands today for su- periority in every feature of separator design and construction. Jet to elevate Whey^ r~ to StoraoeTank. rjet to elevate skimmed Whey to Whey All piping should be as short as possible—Sanitary or Galvanized piping preferred. Piping should be put up so that it can be easily taken down and cleaned Care of Whey Cream at Cheese Factories (1) The separator should be a
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Keywords: ., bookcentury1900, bookcontributorthe, bookdecade1920, bookyear1920
