Complete Text (Part 3)

to the Minister of Avriculture of the province of Quebec, in 1831, In the same year, it was tested by Prof. Fjord, and found to loose 0.85 o/o (2) of butter fat during every hour of its working. This loss was caused by the suction of cream by air into the skim milk, The Jast contents of the drum could not be skimmed com- pletely. Wedo not know whether these defects have been remedied or not since. (1) Prom 4 to 5} ounces in the skim milk obtained from 100 lbs. of whole milk. (2) Thisis 133 ounces 84 {py ‘his machine, the consistency of the cream cannot bs regulated while it is in operation. It must be stopped to do so. Ke age * Seaton Ty NewMNilh- Milk L772 & A Fig. 20.—The Lefeldt Milk Separator, e, cream ; f, milk in process of separation ; g, skim inilk. Dr Fleischman quotes the price and capacity of the Leteldt separator as follows: No 9, 330 Ibs. of milk per hour,. . . $125.00 Nod. $60 my “i » +» 260,00 s No 2. 1100 i oe 375.00 : No 8. 1650 es 500,00 E No 4. 2250 ! i . , 625,00 t Intermediate motion. , $37.00 1 oO ‘ os a The new mode} of the Lefeldt Separator, (fio, 26) has not to our knowledge been thoroughly tested, and we are unable to state exactly, what it can do. WTA WIAS FRESH MILK ~ S S S = 23) fay ° ro = & 2 a4 a Th “ n Sel THE FESCA MILK SEPARATOR This separator was also described in my report to the Minister of Agriculture, &e.. &c. In this Separator the skim milk only is continuously 36 discharged during the operation, the cream remains in the drum. At the end of every hour the machine musy be stopped and the cream emptied. For this reason it is ti i] — = Sond oe] a)" a7) ad on a co] o oP Dv on 8) £ 7— Fig. 2 not to be recommended. Mr Fesea has lately built a sepa- rator working continuous:y,but it is not extensively used This separator is built in Berlin, Germany. THE NAKSKOV MILK SEPARATOR, This small separator was exhibited at Aalborg, Den- 27 mark, in June 1883, but was considered too imperfect to compete with the Burmeinster & Wain and De Laval, during the Vestervig experimental trial and competition. = iy 8.-—The Nakskov Milk Separator, Its defects were classified as follows : Ist, The sprinkling of cream and skim milk. 2nd. The suction of cream by air into the skim milk. 8rd. Difficulties in oiling the lower bearings. We understand that some of these defects have been remedied since, The capacity claimed fsr it is 500 Tbs of milk per hour. This machine is made by Messrs. Tuxen & Ham. merich, Nakskov, Denmark. THE HENRICH PETERSEN SHALE MACHINE This machine differs in its construction from those a we have already described. Instead of a drum revolving 4 on a vertical axis, we find one or two drums moving on a horizontal shaft. In this separator, the skim milk is removed by move- able knives or shalers, By the proper use of the shalers, thin or thick cream, may be obtained while the machine is in operation. Vig. 29.—The Wenrich Petersen Shale Machine. (rreat modifications haye lately been made in the construction of the Shalers of this machine. 39 Hi po y % Cuts Nos. 30, 31 and 82, represent details of the shale machine. 40) The new shaling tubes are arranged so as to remove all the skim milk from the drum, at the end of the opera- tion. This machine is said to make from 1,000 to 1,100 revolutions per minute, and to require 14 horse power. The capacity claimed for it is 1,000 lbs, of milk per Fig. 33.—Petersen’s Shale Centrifugal with new shaling tubes, hour for a single drum, and 2,000 Ibs. for a machine having two drums. This machine is sold by Montreicht & Co., Hamburg, Germany. Price, $825. THE HERMAN PAPE MACHINE, This new inachine is made with either perpendicular or horizontal drums, The cream and: kim milk instead of being removed by gravitation or centrifugal action, is forced out of the drum by hydrostatic pressure, The ae bE 41 outflow of cream and skim milk can be regulated during the operation by a suitable fancet. Jontrary te that of other sépwrators, the dram is com- pletely filled and closed air tight. From this machine, the cream and skim milk come out in quiet streams, without the foaming li to occur, when the liquids are extracted by centrifiu...| force. Fig. 34, A, stationary pipe. 8B, cover rotating with the drum. @, rotating box in which the inlet pipe is tightly fitted. J, stationary outlet pipe for the cream, £, rotating pipe for the skim milk, a a, boxes on which the shatt is mounted. #8, support for the inlet pipe. 42 The air tight cover has to be fastened on the drum every time ihe machine is used, a Fig 35-—The Herman Pape Machine. THE AHLBORN MILK HEATER. A very useful apparatus for heating milk (when it is deemed advisable to do so) was constructed by Mr. Ahlborn, of Hildesheim, Germany. I have introduced it into Canada, It can be seen in operation at the Saint- Sebastien creamery, province of Quebec. This very simple and useful apparatus consists of a copper box with an inclined and ribbed surface, some- thing like a wash-board. A perforated spout is placed across this inclined surface at its highest ex- tremity. The box is filled with water and heated by means of a steam coil running through it. The cold PYind K i 43 milk falls through a tap from the reception yat into the perforated spout, it is spread in a thin ‘sheet over fig. 36.—Ahlborn Milk Heater. see RN ee Nae Yr t- Min Mt? inuuif a egerey Sacer 2 e~ i is x- Yad : P , * . ¥ Vy : the inclined surface, and by tho time it has reached the id m other extremity, it has acquired sufficient heat to be led 44 through a pipe directly into the milk separator. Thus the milk is constantly heated, and only in sutflicient quantities to feed the separator. With this apparatus there is no danger of heated milk, souring in the vats. FJORDS CREAM COOLER. For cooling cream (see figs, 27and 38 a special appa- ratus has been constructed by Prof. Fjord DESCRIPTION, A tin vessel is placed inside another, leaving a space to be filled with ice. From the bottom of the inner can Ps) , x (irs wear. Vig, 37 Fjord’s Cream Cooler. a tube extends through the side of the other. On the partial cover of the inner can a funnel is placed so as to revolve easily around a delicate spindle at its lower ex- tension. (See fig. 38.) The funnel which is solid at the bottom is pro- 45 vided with four discharge pipes extending close to the circumference of the can, and bent af the ends as shown in section, fig. 37. The cream drops from the skim- ming pipe of the separator, which, if necessary, may be extended above the machine (see fig. 22) into this — * 8. Lg =) 2 eA Fig. 38.—Fjord’s Cream Cooler funnel, and flowing through the four tubes, it makes the funnel go round, distributing the cream around the sides ol the can. Flowing down in a very thin sheet, along the wall of the can, it is cooled to a temperature below 50° Fahrt. before reaching the bottom. A similar appa- ratus may be used for cooling the skim milk.. 46 PROF, FJORD'S MILK CONTROLLER FOR TESTING MILK. This instrument is destined to render great services to our cooperative dairies, for it can in a lew minutes show precisely the richness of from 12 to 24 samples of milk. [t consists of a scalloped disk of copper which can be made to revolve upon the spindle of a large size centrifu- Fig. 39.—S*jord’s Controller for testing milk gal, or on any other rapidly revolving vertical pivot. To this disk Gun be hooked from 2 to 24 copper tabes. In these tubes are placed graduated bottles holding samples of milk (see fig, 39) When at rest, these tubes assume a perpendicular position and hang down, but when im motion they fly out and become horizontal, like the two at the right of lig, 29, ——<——_—— o 47 Kach bottle has on its neck a scale divided into units and halves, from 0 to 12 to indicate at the end of the ope- ration, the quantity of cream in the milk. These bottles are numbered so that they may be identified. The separation takes place by centrifugal force in the milk bottles, the cream accumulating in the neck, MODE OF OPERATION, The bottles are first half filled with the milk to be tested, (a mark on the outside indicates the half). The remaining space is then filled up with hot water to the mark © in the neck, and the whole is healed up to 90% Farht. When the milk has attained the required tempe- rature the bottles are placed in the metal tubes, at the bottom of which rubber is placed to prevent breakage. The disk is then inade to revolve. Mr Fjord estimates that 40,000 revolutions are required to completely separate the cream. This apparatus should not he made to go faster then 1200 revoluticns per mintite. RULE. Allow for the time which the disk takes to reach the maximum speed one half the number of revolutions per minute that is counted when it has attained the highest speed. EXPLANATION. lor the first four minutes, while the machine is ae- quiring the required speed, we count $00 revolutions per minute , this gives for these four minutes 2400 revoln- tions. There now remain 40,009 revolutions, less 2400 to be made, eqnal to 37,600, The machine laving acquired 42 its speed is then running at 1200 revolutions a minute Therefore the number of times which 87,600 will contain 1200, is exactly the number of minutes which it will take to complete the operation. This is 814, And 814 with 4 added eqnal 354 minutes the time required. 4) 1 Value of different systems of skimming, In Denmark where the importance of the dairy industry is well understood, the government keeps a. statt of experts of great capacity, constantly employed in testing new systems, as they appear, in comparing them with the old and giving to the country at large the benefit of their experiments, and of the knowledge thus acquired. It is true that the country is obliged to expend a considerable sum of money for this purpose» but there is no doubt that it is a profitable investment + Danish farmers and dairymen don’t invest in inventions and improvements, until they have ascertained their exact value from the government reports. When the Cooly can first made its appearance in Denmark, and the claim was made that it could raise all the cream between milkings, or in 10 hours with water at 46° or 50° Fahrt., the Danish government. ordered Prof. J. N. Fjord, the greatest living dairy ex- pert, to investigate this claim and report on it. When the centrifugal at first made its appearance, Prof. J. N. Fjord was commissioned to examine it, aud. to let the public know its value. COMPARISON OF THE COOLY WITH OTHER SYSTEMS, We give below the result of the experiments ther made, showing the comparative butter yield of the fol- lowing systems : the “ Centrifugal”, the “Ice 12 hours”, the “ Ice 24 hours”, the ‘‘ Water at 46° Fahrt. 12 hours 4 50 and 24 hours”, the “ Water at 40° Fahrt. 12 hours and s 24 hours”, and the “Cvoly”. The size of the Cooly can used in these experiments : was equal to that of the ordinary deep can. Both the i “ Cooly” and the ordinary cans were placed in the same cooling vessel, and left at the same temperature, the same length of time, so that all the conditions of skim- ming with the use of these different methods were per- fectly identical. The results are about similar to those obtained in preceding experiments, and prove once more 4 that THE LOWER THE TEM ‘ERATURE, THE LARGER THE : YIELD. i TABLE No. 2 . | ee oon ee ee TSS See ne ner Bee he ere nh nana a < iGé 32° Pabrt.| Water at 46° Fabrt. ; 4 Slt? hrs lz hrs 12 hours!24 hours : 5 setting setting| setting. | setting, ; Bee ee ee poe 3 EF Eg |2alSa$ 2/7 tS 1/38 = $5 81s 818 8 3 a de 2 ; 45 lb. milk cans | : Proportionate yield of butter.....| 115.8} 96 | 100 |799/80.1/899'90.2 ‘ Lbs. of milk to a Ib. of butter...| 27 82.71 31.6 [39.6 139 5135.2 (33.1 | | 30 lb. milk cans ; Proportionate yield of butter......] 118 | 96.7] 100 |go.7|80.8] — | —~ : Lbs, of milk to a lb. of butter,.... ane sd 32.2 139.9/39.8] — | — : } - — ad a 4 | | Water at 40° Fahrt, . | 45 Ib. milk cans | Pears Wie ‘Rs q : Ae ga odo yield of butter......1 115 | 96.8] 100 {91.091 1 lo6.2 le6.3 | a 8. of milk to a 1b. of butter.....] 27.2] 327] 31.5 134.6 134.6 [32.7 [32 7 : & 30 lb. mi‘k cans Proportionate yield of butter { y ‘oportior ald veerol 114.5] 9601 4 25 0192.7 | mae | ame Lbs. of milk to a lb, of butter...} 97.4] 39.6 He 33 § Hays —|— ce hae ne The milk from Danish cows is somewhat poorer than that from Canadian cows, i ea pee 51 It is easy from this table to determine the value of these methods. When from a certain quantity of whole milk the “Centrifugal” extracted 115.8 Ibs. of butter, the “ Ice 24 hours” extracted from the same quantity of whole milk of the same richness, 100 lbs.; and the “ Ice 12 hours” extracted 96 lbs., and “ Water ” (according tothe can used and the number of hours of setting) produced 79.9, 80.1 lbs. ; 89.9, 90.2 lbs. It is thus seen that using the “ Centrifugal” it takes 27 lbs. of whole milk to make 1 1b. of butter. Using “Toe 24 hours” it takes 31.6; “ Ice 12 hours” requires 82.7 lbs. to make a lb. of butter, We. Another series of experiments was made by Prof. Fjord at the experimental farm of Ourupp. The object of these experiments, which continued during 12 months, from April. 1881, to March, 1882, was to ascertain the relative butter yield of the following six systems : “ICE, 10 HOURS;” “ICE, 84 HOURS;” “ WATER AT 50° FAHRT, 34 HOURS;” “SHALLOW PANS 84 HOURS;” “ CENTRIFUGAL; ” “ CHURNING OF MILK.” Each experimental day, 609 lbs. of milk were used, divided in tho following manner: 50 lbs. for each trial by the “ Ice, ” the “ Cold water” and the “ Pan” systems; 400 Ibs. for the “ Centrifugal,” and 9 Ibs. for the “ Churning of milk,” methods. Tho milk was cooled to 33° Fahrt by the “Ice system’” By the “ Cold water ” system, setting in deep cans, the 52 milk was maintained at a uniform temperature of 50° Fahrt. The thickness of the milk in the “Low pans” ran up to two inches,and the milk was maintained at a tempe- raturesuffiently low, tokeep it perfectly sweet dur ing 34 hours, even in the hottest days of Summer. Each 60 |b. experiment with the “Ice,” “ Cold water, and “ Low pan” systems gave about 9 lbs. of cream , and each portion of cream was churned separa- tely. One-eight of the creain (or nearly 9 Ibs.) obtained through the centrifugal process, was cooled, heated again, acidulated and finally churned. Acidulation had preceded the churning of the 9 lbs, of whole milk. During the period above mentioned, 600 experiments, divided into two series, were executed ; that is. one se- ries was made with milk from the farmer's own cows and the other with milk bought from several farms. For the “ low pan ” experiments, the milk was kept at alower temperature (5° nearly) than that which is generally found in ordinary dairies or butter factories, consequently, the butter yield was superior to that generally obtained in the “ low pan ” butter factories. We give the results in tabular form below. Foi the information of such of our readers as have neither time nor inclination to go over the tables, we give the aver- ages in larger type. Nore.—Tho third and fourth decimals do not always appear in the columns of the tables, but they are reckoned in tne general averages. eens eres rn ae ee 58 eee (ee SS eee September. ........ ..... i De eee eee AVERAGE Milk of old calved cows only. November ....... ...... December........... . AVERAGE .... Milk of newly caived cows. , eee os ree MSPGR: shskic. . 2.50. AVERAGE ee $ Ice 10 hou’ 34 hour e Water al fa te 20 1D ee Ws &% aw me HW re We * eee 0 Bleed Go Ge Go CE Se mee A £9 bo G9 RH ~1 3—MiLK FROM =n =& = & = toy: =< ° Do ny “1 OD em GD oe] LOW Pans w OS wos) FO he nw - e wo Ww Ww Ww nn : Se = = nd a @ S = oO 4 m& & zo = ry a) UO ~ Q” | | Ooo | ; | oe 63 | i