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 . ndtl, abrewer of Munich, separated milk by such a device. In 1870Rev. F. H. Bond, of Northport, Massachusetts, worked out amethod of separation wdiich consisted of two small glass jarsattached to a spindle making 200 revolutions per minute. Byone hours whirling the cream came to the top. * Dairy Messenger, Oct., 1892, p. 109. SEPARATION OF CREAM. 131 In 1875 Prandtl exhibited at Frankfort-on-the-Main a
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 . ndtl, abrewer of Munich, separated milk by such a device. In 1870Rev. F. H. Bond, of Northport, Massachusetts, worked out amethod of separation wdiich consisted of two small glass jarsattached to a spindle making 200 revolutions per minute. Byone hours whirling the cream came to the top. * Dairy Messenger, Oct., 1892, p. 109. SEPARATION OF CREAM. 131 In 1875 Prandtl exhibited at Frankfort-on-the-Main a con-tinuous separator, which did not at the time attract muchattention, clue chiefly to the excessive amount of power neededto overcome the resistant force of the air. In 1876 a Danishengineer named Winstrup succeeded in improving the oldbucket method. In 1877 Lefeldt and Lentch offered for salefour continuous separators with different capacities (from 110to 600 pounds of milk per hour). During that year also thefirst practical centrifugal creamery was established at Kiel,Germany. In 1877 Houston and Thompson of Philadelphiafiled a patent for the continuous method of separation of cream. Fig. 70.—First centrifugal separator. (From Dairy Messenger.) from milk. The patent was allow^ed in 1891. In March, 1877,Lefeldt and Lentch invented a separator similar in constructionto the hollow bowl—a more recent type. This machine did notrevolve at so rapid a rate as our modern machines do, nordid it have arrangements for continuous inflow and was intermittent in its work, and it was necessary to stopat intervals to remove the cream and skimmed milk. 1879was the year which marked the greatest advancement towardthe perfection of modern separators. The appearance of theDanish Weston, invented in Denmark, and the De Laval, in-vented in Sweden during that year, marked a great advance- 132 BUTTER-MAKING. ment in the separation of cream from milk. This led to con-tinuous milk a
Size: 1880px × 1329px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1900, bookpublish, bookpublisheretcetc
