Archive image from page 235 of Dairy chemistry a practical handbook. Dairy chemistry: a practical handbook for dairy chemists and others having control of dairies dairychemistrypr00rich Year: 1899 212 THE CHEMICAL CONTROL OF THE DAIRY. When separating cream for churning a somewhat thin cream is made. The great point to be aimed at is to obtain the maxi- mum percentage of fat in the cream, and to leave as little as possible in the separated milk. For this purpose frequent examinations of the separated milk should be made, and a standard of, say, '15 per cent, of fat should be fixed ; if more
Archive image from page 235 of Dairy chemistry a practical handbook. Dairy chemistry: a practical handbook for dairy chemists and others having control of dairies dairychemistrypr00rich Year: 1899 212 THE CHEMICAL CONTROL OF THE DAIRY. When separating cream for churning a somewhat thin cream is made. The great point to be aimed at is to obtain the maxi- mum percentage of fat in the cream, and to leave as little as possible in the separated milk. For this purpose frequent examinations of the separated milk should be made, and a standard of, say, '15 per cent, of fat should be fixed ; if more is found, the cause should be enquired into. If the cream is 'pasteurised ' as soon as it is separated, as is the case when it is to be 'soured' by means of a pure ferment, no special attention need be paid to the temperature of the cream leaving the separator. If, on the other hand, it is to he l'i_'. is. Burmeister and Wain Separator. allowed to stand tor some length of time at the temperature at which it, Leaves the separator, it becomes of importance to see that it is not too warm. Closed separators- /.''., those which have a cover over the whole of the upper pan, leaving only an opening sufficient to allow the milk to enter—'.'/., the Alexandra (Fig. 17) deliver cream, if anything, slightly'Warmer than the milk which Hows
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