Milk, cheese and butter, a practical handbook on their properties and the processes of their production . ourse, carry itself forward ; but it should notbe allowed to do so ; nor should the frame travel faster or slowerthan will admit of the roller pressing the butter; for in either casegrinding is inevitable, and this tends to the mechanical dissociationof the solid and liquid fats, and helps to the spoiling of the keepingquality. The butter should now be rolled together by propelling the frameas before, but turning the crank e in the opposite direction, theresult being as in Fig. rol
Milk, cheese and butter, a practical handbook on their properties and the processes of their production . ourse, carry itself forward ; but it should notbe allowed to do so ; nor should the frame travel faster or slowerthan will admit of the roller pressing the butter; for in either casegrinding is inevitable, and this tends to the mechanical dissociationof the solid and liquid fats, and helps to the spoiling of the keepingquality. The butter should now be rolled together by propelling the frameas before, but turning the crank e in the opposite direction, theresult being as in Fig. roll so made, if it is firmenough to stand, should be cutin half, and set on end near thewater outlet to drain for a fewminutes, and then pressed withthe scoop as before and re-worked. This draining is equalto once working, and savesfrom the working-in again of Fio. Rolling. the water set free in fonning the roll. The use of clean muslin wrung out of cold water isadmissible for the same purpose. Anything reasonable may bedone to get the butter dry with the least working. The condition. 328 MILK, CHEESE, AND BUTTER. : in this respect may be tested at any time by pressing a little betweentwo scoops, or Scotch hands (Fig. 195). A worker should offer the following advantages, viz. :— (a.) The roller should be free to yield toany variations in the depth of the workers are made without springs ; theirabsence is a defect. This is especially mis-chievous in the circular power - workers, inwhich rollers nm in fixed bearings. We advisep,^ —Scotch Hands ^^^ avoidance of these in spite of their economyof labour. (i.) The corrugations of the roller should be so made as to makethose in the butter oblique, so rendering the discharge of watereasier. (c.) The means of gathering the butter into a roll. This is notfound in the lever machines, which in other respects do well. Thescoops cannot readily bring it into a convenient form for draining. (d.) The frame and r
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectdairyin, bookyear1894
