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 . 158 BUTTER-MAKING. out another one can be put in. The bearings should becleaned at intervals. When kerosene is occasionally used onthe bearings they do not need to be cleaned so often, because. Fig. 94.—Dairy utensils in the battered condition of the can on left andwith tin off in many places inside, cannot be kept clean and should bediscarded. (Kansas State Board of Agricuhure Report No. 87, 1903.) it
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 . 158 BUTTER-MAKING. out another one can be put in. The bearings should becleaned at intervals. When kerosene is occasionally used onthe bearings they do not need to be cleaned so often, because. Fig. 94.—Dairy utensils in the battered condition of the can on left andwith tin off in many places inside, cannot be kept clean and should bediscarded. (Kansas State Board of Agricuhure Report No. 87, 1903.) it keeps them from gumming. The machine should be turnedat the proper speed, as indicated in the directions. A thickercream will result from rapid turning; consequently moreskimmed milk will be obtained. Slow turning causes ineffi-cient skimming and thinner cream. Care of Cream on the Farm.—The first step in the produc-tion of good cream is clean milking. This can only be accom-plished when barn, cows, and utensils are clean. It is a good
Size: 1739px × 1438px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1900, bookpublish, bookpublisheretcetc
