. Cyclopedia of farm animals. Domestic animals; Animal products. Fig. 248. Galvanized iron sterilizers for creamery use. now an important factor in the development of the dairy industry in these states. These factories are located, not in the small towns, but in the large cities. Their cream supply is received entirely by rail, and in some cases is shipped two or three hun- dred miles. This cream either is shipped directly from the producer, or, when a supply in a given locality is larger, the company has an agent who receives the cream, pays for it, and forwards it to the factory. A considera
. Cyclopedia of farm animals. Domestic animals; Animal products. Fig. 248. Galvanized iron sterilizers for creamery use. now an important factor in the development of the dairy industry in these states. These factories are located, not in the small towns, but in the large cities. Their cream supply is received entirely by rail, and in some cases is shipped two or three hun- dred miles. This cream either is shipped directly from the producer, or, when a supply in a given locality is larger, the company has an agent who receives the cream, pays for it, and forwards it to the factory. A considera- ble part of the butter n o w manu- factured in Kansas, Ne- braska, South Dakota and Missouri, is made in such plants, and they are also doing a large business in the better developed cream- ery states, such as Iowa, Minnesota and Wisconsin. This practice has the advantage of giving the dairyman the skimmed milk-for feeding while it is fresh and sweet, and not mixed with other milk, as it would be at the creamery. It makes the amount to haul much less. No time is lost at the creamery waiting for skimmed milk, and the creamery is saved the handling of the skimmed milk. There are also disadvantages with this system. The care of the separator makes extra work. In many cases considerable fat is left in the skimmed milk by farmers who are not trained in the use of separa- tors. There is a tendency to hold the cream for two or more days instead of delivering it every day, which results in butter of poorer quality. Milk will hold over better than cream. In the larger centralizing plants, and in some of the smaller ones, too, the cream is graded and paid for according to grade. If each producer could carry a good clean starter, and add 5 per cent to the fresh cream, it would check many of the unde- sirable germs and flavors that grow in the cream while it is held for delivery. The cream from skim- ming stations handled in this way reaches the central plant in much better condition. Sk
Size: 1807px × 1382px
Photo credit: © The Book Worm / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookauthorbaileylh, bookcentury1900, bookdecade1920, bookyear1922
