Milk and its products; a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese . Fig. 33 Barrel power clmrn. the motion of the churn, then, though the particlesmay pass through space at a greater rate of speed,the motion of the particles upon each other will belessened. A maximum motion of the particles uponeach other is obtained when the spded of the churnstops just short of setting up centrifugal force in Size and Character of Fat Globules 215 the churn. This will be found to correspond to amotion of the particles of cream of about 700 feet perminute.
Milk and its products; a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese . Fig. 33 Barrel power clmrn. the motion of the churn, then, though the particlesmay pass through space at a greater rate of speed,the motion of the particles upon each other will belessened. A maximum motion of the particles uponeach other is obtained when the spded of the churnstops just short of setting up centrifugal force in Size and Character of Fat Globules 215 the churn. This will be found to correspond to amotion of the particles of cream of about 700 feet perminute. The quality of the globules of fat.—The quality ofthe globules of fat, both as to their size and char-. Fig. 34. Square box power cliiirn. acter, bears an important part in the phenomenaof churning. So far as the hardness or softness ofthe fats is concerned, this has already been treatedof under the effect of temperature; but temperatureis not the only influence which causes variation in 216 Milk and Its Products
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Keywords: ., bookcentury1900, bookdecade1910, bookpublisheretcet, bookyear1913
