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 . Fig. 73.—^The Reid separator. Fig. 74.—The Sharpies separator. the wall of the separator bowl, and into a solid and more orless gelatinous layer, which is known as the separator very impure milk this substance is so plentiful that it islikely to clog the separator in a very short time, and beforemuch separation is accomplished it is necessary to clean outthe bowl. The second layer is the skim-
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 . Fig. 73.—^The Reid separator. Fig. 74.—The Sharpies separator. the wall of the separator bowl, and into a solid and more orless gelatinous layer, which is known as the separator very impure milk this substance is so plentiful that it islikely to clog the separator in a very short time, and beforemuch separation is accomplished it is necessary to clean outthe bowl. The second layer is the skim-milk, while the cream,being the lightest, is forced to the center of the bowl and formsthe third portion mentioned. There is no distinct line ofdemarcation between the layers of skimmed milk and overlap each other and form a sort of zone, rather thana sharp separation. The richest cream is nearest the centerof the bowl, and gets thinner toward the outer portion of thebowl; consequently, by turning the outlet for the cream, orcream-screw, nearer the center of the bowl, the cream is increased i;«i lilllllli; M Ah I Nil. ill IiclmcMfi. riiiniiip; il MAVJiy lioin llic «(ii((
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Keywords: ., bookcentury1900, bookdecade1900, bookpublish, bookpublisheretcetc
