. A. B. C. in butter making;. Butter. 85 many acid producing bacteria are sent to the wall of the sep- arator in the slime. For these reasons I consider that it is safer—at least, until far better milk is delivered—to pasteurize the cream by itself. Prof. Farrington draws the line of per cent acidity, or about 11 cc by Mann's Test for pasteurizing for commercial purposes, and I feel inclined to draw a line not far from that even for buttermaking. It is a fact to be remembered that all heaters hitherto used will coat (and thus lose efficiency) just in proportion to the acidity of the milk a
. A. B. C. in butter making;. Butter. 85 many acid producing bacteria are sent to the wall of the sep- arator in the slime. For these reasons I consider that it is safer—at least, until far better milk is delivered—to pasteurize the cream by itself. Prof. Farrington draws the line of per cent acidity, or about 11 cc by Mann's Test for pasteurizing for commercial purposes, and I feel inclined to draw a line not far from that even for buttermaking. It is a fact to be remembered that all heaters hitherto used will coat (and thus lose efficiency) just in proportion to the acidity of the milk and that the cooked flavor also increases with the original acidity. Nevertheless the hot skimming might be used as a club compelling the creameries to force the patrons to deliver sweeter milk, and as this really also means cleaner milk, the ad- vantage is obvious. Whatever system is used, a quick and intense cooling is absolutely necessary if a cooked flavor is to be avoided. For this purpose, the "Star," (Fig. 2), the "DeLaval" or the "Smith" Cooler (Fig. 66), are all efficient and good. And so are the direct expansion coils or brine coolers, made by A. H. Barber. But all these coolers require a con- siderable drop, and if this is to be avoided, I know of no better coolers than the improved "Baer," made by the Barber Co., shown in Fig. 27, and set up in Fig. 67, in connection with a centrifugal heater, suggested and (Fig. 66.) used by me, but now superceded by the Hill heater (Fig. 24). These coolers may be made any length and three 10 feet lengths will only require a total drop of 1 foot, and the first heat can be taken out by using the con- densing water from the refrigerator (say at about 78 or 80 deg.) in the first length, ordinary water (say 50 to 55 deg.) in the next, and, if desired, to cool very low orine in the last length which should then be made of copper. In the matter of cooling for practical buttermaking, I am decided
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Keywords: ., bookcentury1800, bookdecade1880, booksubjectbutter, bookyear1889
