. Dairy farming. Dairying. Fig. 50.—U. S. Cre aiu Separator. Fig. Empire Separato- milk is suddenly heated from near the freezing tempera- ture to 85° F. by applying live steam, the loss of fat in the skim milk may be four times as great as it is under favorable conditions. E. Unduly crowding a separator increases the loss of fat in the skim milk. On the other hand, a marked underfeeding is apt to lead to the same result. F. The higher the acidity of milk the poorer the creaming. With sour milk the loss of fat in the skim milk becomes very great. G. Sometimes large numbers of undesi"

---

. Dairy farming. Dairying. Fig. 50.—U. S. Cre aiu Separator. Fig. Empire Separato- milk is suddenly heated from near the freezing tempera- ture to 85° F. by applying live steam, the loss of fat in the skim milk may be four times as great as it is under favorable conditions. E. Unduly crowding a separator increases the loss of fat in the skim milk. On the other hand, a marked underfeeding is apt to lead to the same result. F. The higher the acidity of milk the poorer the creaming. With sour milk the loss of fat in the skim milk becomes very great. G. Sometimes large numbers of undesi"- able (slimy) bacteria find entrance into milk and materially increase its viscosity. This Sharpies Cream rcsults ill vcry uiisatisfactorv creaming. Separator. - Jo. 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 Michels, John. [from old catalog]. Clemson College, S. C. , The author

---

Size: 1075px × 2325px
Photo credit: © The Book Worm / Alamy / Afripics
License: Licensed
Model Released: No

Keywords: ., bookcentury1900, bookdecade1900, booksubjectdairying, bookyear190