. Principles and practice of butter-making : a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom . Butter; Milk. 180 BUTTER-MAKING. and the better the results are. If pasteurization is not prop- erly conducted, often the sour milk and cream coagulate and get very lumpy. This takes place chiefly when pasteurization is attempted at a comparatively low temperature, at a slow rate of speed of the agitator in the pasteurizer, and when there is about from .3% to .4% acidity in the cream or milk. Sour t
. Principles and practice of butter-making : a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom . Butter; Milk. 180 BUTTER-MAKING. and the better the results are. If pasteurization is not prop- erly conducted, often the sour milk and cream coagulate and get very lumpy. This takes place chiefly when pasteurization is attempted at a comparatively low temperature, at a slow rate of speed of the agitator in the pasteurizer, and when there is about from .3% to .4% acidity in the cream or milk. Sour thin cream—less than 28% fat—does not pasteurize successfully. In case there is any danger of sliminess taking place during pasteurization, the heat should be applied as quickly as possible. Only a thin layer of cream should be exposed to the heating-surface at one time. Flashy, quick heat tends to prevent this slimy condition. The speed of the stirrer should be increased, if possible, when such cream is being pasteur- ized. By greasing the inside of the pasteurizer, or the heat- ing-surface, a trifle previous to pasteurization, the burning- on can be prevented in part. The casein that adheres can be more easily removed than if no grease were used. (3) Thickness of Layer of Condensed Steam.—^At first glance one might come to the conclusion that the small amount of steam which is constantly being condensed upon and adhering to the steam side of the heating-surface is not sufficient to cause any difference in the efficiency of the pasteurizer. Ex- periments conducted by Dr. Storch of the Royal Experiment Station, Copenhagen, Denmark, show that this condensed steam greatly resists the transmittance of heat. The compajative heat conductivity of water and copper is .0016 and .9 respec- tively, as foimd by Dr. Storch. It will thus be seen that copper is 600 times as good a conductor of heat as water is. This would mean that a quiet layer of water 3 millimeters in thickness. Fig.
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