Archive image from page 110 of Dairy technology; a treatise on. Dairy technology; a treatise on the city milk supply, milk as a food, ice cream making, by-products of the creamery and cheesery, fermented milks, condensed and evaporated milks, milk powder, renovated butter, and oleomargarine dairytechnologyt00lars Year: 1913 THE VILLAGE MILK PLANT 8g equipped milk house; and, since cleanliness is the most important consideration, the factors of prime importance in the milk house are sanitary construction and a small upright boiler to furnish an abundant supply of hot water or steam for cleans
Archive image from page 110 of Dairy technology; a treatise on. Dairy technology; a treatise on the city milk supply, milk as a food, ice cream making, by-products of the creamery and cheesery, fermented milks, condensed and evaporated milks, milk powder, renovated butter, and oleomargarine dairytechnologyt00lars Year: 1913 THE VILLAGE MILK PLANT 8g equipped milk house; and, since cleanliness is the most important consideration, the factors of prime importance in the milk house are sanitary construction and a small upright boiler to furnish an abundant supply of hot water or steam for cleansing and sterilizing. Equipment of the Plant. The equipment of a small dairy may vary between wide limits, depending upon size, prosperity, grade of milk produced, and the individuality of the owner. Cooling the Milk. — The milk may be cooled by settmg the cans in a tank of water, or an expensive cooling appara- tus may be used. Between these extremes are numerous coolers adaptable to all conditions. Whatever method of cooling is em- ployed, it is extremely important that the milk be cooled at once after it has been drawn from the cow. Bottling. — Bottles may be filled by pouring from a pitcher or spouted can, or a modern bottle-fiinng machine may be used. Many small dairymen use a large can similar to a small weigh can, but having one or two small faucets, under which bottles are placed for fil- ling. Superior to this, but more costly, is the filler with the automatic cut-off valve, that insures having the bottles filled to the right point and prevents overflowing. When bottles are filled in this way there is no milk spilled on the outside of the bottle. The bottle is filled to such a point that the cap may be placed upon it without dipping it into the milk. Fig. 9. — Circular disk milk cooler.
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