. Condensed milk and milk powder, prepared for the use of milk condenseries, dairy students and pure food departments. Condensed milk. Fig. 48. Shaker Courtesy of Arthur Harris & Fig. 49. Siiaker Courtesy of The Engineering Company Method of Shaking.—The shaker consists of one or more heavy iron boxes or boxes made of black iron pipes. These boxes are attached to an eccentric. The trays filled with evapo- rated milk cans are firmly wedged into these boxres. When the shaker is in operation, the cans are shaken back and forth violent- ly, causing the ctird in the cans to be broken up. S
. Condensed milk and milk powder, prepared for the use of milk condenseries, dairy students and pure food departments. Condensed milk. Fig. 48. Shaker Courtesy of Arthur Harris & Fig. 49. Siiaker Courtesy of The Engineering Company Method of Shaking.—The shaker consists of one or more heavy iron boxes or boxes made of black iron pipes. These boxes are attached to an eccentric. The trays filled with evapo- rated milk cans are firmly wedged into these boxres. When the shaker is in operation, the cans are shaken back and forth violent- ly, causing the ctird in the cans to be broken up. Speed of the Shaker.—If the shaker is to perform its work properly, it must have long enough a stroke and run fast enough to cause most vigorous agitation. The stroke should be not less than about two and one-half inches and the eccentric should re-. 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 Hunziker, Otto Frederick, b. 1873. La Fayette, Ind. , The author
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Keywords: ., bookauthorhunzikerottofrederick, bookcentury1900, bookdecade1910
