. American dairying : a practical treatise on dairy farming and the management of creameries. Dairying; Creameries. TEMPERING AND SEPARATING. 171 to be so hot to secure the right temperature of the milk that it will cook the milk onto the vat. This is objectionable and unnecessary. Eighty to 85 deg. is a good temperature at which to separate. Quick cooling.—It may be done at a higher temperature when there is a way of cooling the cream immediately to a temperature of 55 deg. or below. This is a vital point in the work and one that many butter-makers stumble ALPHA TEMPERING VAT. Care of
. American dairying : a practical treatise on dairy farming and the management of creameries. Dairying; Creameries. TEMPERING AND SEPARATING. 171 to be so hot to secure the right temperature of the milk that it will cook the milk onto the vat. This is objectionable and unnecessary. Eighty to 85 deg. is a good temperature at which to separate. Quick cooling.—It may be done at a higher temperature when there is a way of cooling the cream immediately to a temperature of 55 deg. or below. This is a vital point in the work and one that many butter-makers stumble ALPHA TEMPERING VAT. Care of separator.—When the milk has been tempered to the desired temperature it is ready to separate. The separator is run at a high velocity and needs good care. Be sure that the bearings are all well oiled before it is started, and especially is this necessary with a new ma- chine as the parts are all new and they fit close. There is more danger of heating a new ma- chine than after it has ran a time. Follow in- structions sent with the separators. Do not be. 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 Gurler, H. B. (Henry Benjamin), 1840-1928. Chicago : Breeder's Gazette Print.
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectdairyin, bookyear1894
