File:Dairy farming - being the theory, practice, and methods of dairying (1880) (20804073956).jpg

Title: Dairy farming : being the theory, practice, and methods of dairying
Identifier: dairyfarmingbein00shel (find matches)
Year: 1880 (1880s)
Authors: Sheldon, John Prince
Subjects: Dairy farms; Dairy plants; Milk plants
Publisher: London ; New York : Cassell, Petter, Galpin & Co.
Contributing Library: NCSU Libraries
Digitizing Sponsor: NCSU Libraries

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DE LAVAL'S CREAM-SEPARATOR. :505 fresh cream can be obtained from milk warm from the cow; the butter is free from the taints whicli commonly develop in milk as it stands to cream; the machine occupies but a small space in the dairy; and a great saving in pans and dishes for milk-setting is secured. But whether or not the machine, exceedingly clever and valuable as it undoubtedly is, will supersede all the old systems of cream-raising, is a pi-oblem whose solution we leave to time. We think, however, that it will bring: about somethins: akin to a revolution in rated. Methods of preservation are made un- necessary, and the danger of loss from souring is reduced to a minimum. In the various cold- water and ice or ice-water systems this advantage is, however, more or less perfectly secured, but in these there is need of a number of utensils which are not required where the mechanical
Text Appearing After Image:
Fig. 106.—Lav.vl's C'keam-sepaeator. butter-making in most, if not all, large dairies and creameries. The saving of time, and of the large number of vessels that are required for cream-raising in such establishments, will, in all probability, pro'S'ide in itself enough inducement to employ the centrifugal cream-separator. But there are other features of merit in the invention. In cases where the skim-milk is sold, or where it is made into cheese, it is a matter of the first importance to have it available for those purposes while it is still quite fresh and sweet. In the hot months this advantage cannot be easily over- Fig. 167.—Section of Sep.\rator. cream-separator is employed; they require also an elaborate supply of cold water or of ice, to secure which is costly, and which again is obviated by the separator. Motive power, however, is needed to drive the separator, and for this reason it is not well adapted to small dairies, where the cost of such power would be out of proportion with the work it had to do. Skimming. When milk is set in shallow vessels the cream is usually skimmed after standing twenty-four hours, and again twelve hours later. It is in some eases

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