Complete Text (Part 5)

cream is apt to over ripen. 80. During the heat of summer even when milk can be kept sweet during 34 hrs., this mode of skimming gives less butter than deep setting in Ice ” 84 hrs. Yo. In hot weather it leaves the skim milk ina bad condition. 100. It is not very well adapted to cooperative dairies, because it requires the transportation of milk twice a day. The shallow pan system may be used with advant- age, In places, where no other cooling medium than cold air or cold running water is to be had, and also in the treatment of heavy milk, WOW TO USE THE SHALLOW PANS. Milk should be set to the depth of from 2} to 4 inches, (4) immediately after each milking, at a temperature of about 55° Fahrt. (2) and kept sweet 36 hours before skimming. The best time to skim is, when the milk is yet sweet. If the operator desires to see if the cream has completely risen, he should make a streak with a spoon across the surface. If this streak remains visible for a little while; after it is made, the cream has finished rising. (1) According to the temperature of the place where it is set, and the time of the milking period, (2) If the temperature of the room is kept below 57° the milk will remain sweet 36 hours. If the temperature ranges from 57° to 63° the milk will remain sweet from 30 to 24 hours. [n ap’ case it should be skimmed betore acidulation takes place, C5 DEEP SETTING. ADVANTAGES OF DEEP SETTING. lo. It saves space. 20. It saves water. 80. If proper means are taken it will keep milk free from atmospheric impurities, DEEP SETTING IN WATER AT 50° FAurt. According to the result of Prof. Fjord’s experiments. deep setting at 50° Fahrt. gave the poorest yield of any system of skimming. It gave something like 40 070 less butter than the centrifugal. It may be used in small dairies, where the only cool- ing medium to be had is cold or spring water. Milk should remain in the vessels at least 36 hours. IMPORTANCE OF USING ICE WITH THE DEEP SETTING SYSTEM. In order to give the farmer a practical illustration of the advantage of using ice, in a country like this, where any quantity is furnished every winter by nature, let us give some figures in this connection. According to Prof. Fjord’s experiments and those of other dairy scientists, the ice system, 84 hou gives from 11 to 17 per cent. more butter than cold water at 50° Fahrt. 34 hours—average 14 per cent Thus if we obtain 100 lbs. of butter out of 2500 lbs: of milk cooled to 33° Fahrt., we will get only 86 lbs. out of the same quap’ity cooled to 50° Fahrt. Loss 14 lbs- at 25 cts. : $3.50. Supposing that a farmer keeps 10 cows, and obtains 5 66 from them a yearly average of 3750 lbs. of milk, or about 150 lbs. of butter. The loss on 150 lbs. is equal to $5.2¢ multiplied by 10 equal $52.50. Prof. Fjord calculates that to every 100 lbs. of milk 1} lbs. of ice are required for every degree of heat to be expelled. The quantity varies with the time the milk stands, the form of the milk can, the kind of refri- gerator or cooling tank used, and also the temperature of the milk room. To bring 100 lbs.of milk just short of freezing point with single sided tanks, with 24 hours setting, it would re- quires says Mr. Fjord from 65 to 70 lbs. of ice a day average 674 lbs. between May and September, and 42 lbs. during the remainder of the year. A cubic foot of of ice weighs about 45 lbs. Thus to cool 8750 Ibs. of milk (or about the milk of one cow) to 320 Fahrt., it would require in summer 2531 lbs. or about 1} tons of ice per cow, giving about 150 lbs. of butter (56 cubic feet of ice). (1) From the figures given above, any one can see the advautage of using ice. ADVANTAGES OF “DEEP SETTING” IN ICE. lo. It gives a perfectly sweet cream. 2o. If gives a product of uniform qualily. 80. The best butter makers of the world regard deep setting in ice, as one of the best means of obtaining the finest and longest keeping butter, 40. It keepsthe skim milk sweeter than any other system. (1) 56 cubic feet of ice isa block of about 3 fl. (0 inches long, 3 ft. 10 inches wide, aad 3 {t. 10 inches thick, ote he er GT DISADVANTAGES. lo. Towards the end of the milking period, when milk is heavy, it will not make a sufficient quantity of tha cream rise and therefore it must be discarded. (1) Tha proper method of treating heavy milk, is by shailuw pans (small or large), or by the churning of whole milk, or still better by using a centrifugal separator. 20. Some people scem to think that the necessity of using ice is a disadvantage, but it is nothing of the kind | the superior yield, more than makes up for any extra trouble. We consider this the best system of milk setting for the average private dairy of Canada. HOW TO USE THIS SYSTEM. When milking use a covered milk pail provided with a strainer. (2) Immediately after milking, while the milk is stil} warm, strain it directly into the cans, and _ place the cans in the tank which has been previously halt filled with cold water. Place a smal] temporary wooden cover over each separate caa, in order to prevent any ice from failing into the milk, while the operator is shovel. ing it into the tank. The ice should be broken to the size of large nuts, and enough of it should be used to fill the tank up, to (1) Tt is not strictly necessary to discard the vessels provided, milk is Set in them to a depth of 2 or 3 inches only, during 34 hours at 55° Pahrt, (2) There are several pails of this kind in the market. A covered milk pail has a cover with a hole in it, through which a funnel provided with @ strainer is run or otherwise fixed, about the level of the milk in the cans. After a little while, when the miik in cooling has melted, a small portion of the ice, the overflow tap of the tank is opened, a little water runs out, and the tank is filled up again wiih ice to the same height as before, (1) The covers are then taken off the cans, and the milk remains exposed to the action of pure cold air, which carries off the animal odor and other impurities of the milk. When covers are used (and they should be used in all dairies when the air cannot be kept perfectly pure, and when the conditions as regards cleanliness are not excel- lent), they should not be placed on the cans, until the temperature of the milk has reached the temperature of the dairy. If the cans are covered before this, the cowey odor will rema’n in the milk. If, on the contrary, they are left uncovered after this, the milk will absorb any bad smell, that there may be in the dairy. The most economical plan is to leave the cans un- covered, but to cover the tanks. By this means, one cover does for all. This gives lass tronbie, costs less, and takes less ice than if the tanks are left uncovered. With the deep setting, the cream is “ thin,” but let it not be supposed that tis makes it more differ: (t to com- pletely skim the mil’, for the coating of cream is easily removed from the skim milk. Still care must be taken. The cream is taken off with the skimmer until the blue milk appears, After some practice, a person can skim a can in one or two minutes. By skimming from the top of the can, one is sure of getting pure cream, which has not been mixed (1) The water should be changed ollen enough to keep it perfectly pure and odorless. 69 with impurities, such as are often found round the sides and the bottom of the cans, CABINET CREAMERS, VATS, PANS, Etc. As regards the great variety of cabinet or box creamers, vats and pans, constructed on the deep and shallow set- ting plan, we may state that some of them are very handy devices, but as we do not know that they have been scien- tifically tested by disinterested parties, we are in no posi- tion to express an opinion as to their respective value’ THE CREAM GATHERING SYSTEM. ADVANTAGES. 1° It is very economical, as it saves the drawing of milk to and from the creamery. 2° The creamery building need not be expensive. 8° The cream can be collected over a much larger ter- ritory, than it would be possible to carry the milk, if delivered at one factory. The dairyman or farmer generally realizes conside- rably more than he would, were he to manufacture but- ter on the farm, and sell it on his own account. DISADVANTAGES. 10. The cleanliness and temperature of 300 (and even more) dairies are not generally uniform. Again some dairies will use ice, while others will use water at vary- ing degrees of temperature, as cooling mediums. There- fore the milk set in allthese dairies is set in different conditions. This want of uniformity injures the quality and diminishes the quantity of the bil (or. to 20. In the best circumstances that is when all the farmers use ice water at 33° Farht., and the milk is set 34 hours, this system gives about 14 per cent. less butter than the centrifugal — (see table No. 6 of Prof. J. N Fjord’s experiments, page 56). 30. Owing to the milk being set in different condi- tions as totemperature, &c., the cream so obtained varies very much in density, therefore it is very difficult to measure it accurately, and do justice to the patrons. 40. In the fall of the year, when milk is heavy, this system olfers difficulties not generally understood. As already explained in the article on “ Heavy milk ” (1) there is sometimes no distinctly marked line between the cream and skim milk, consequently its mea- surement would be a difficulty of the most serious kind. Again, according to the result of Prof. Fjord’s expe- riments (see page 53 table No. 3) from 50 to 75 per cent. of the cream would remain in the * heavy” railk if the deep setting were persevered in; if the deep setting were superseded by shallow-pans, it would require two sets of vessels. It is true that his difficulty can be over- come to a certain extent by using the deep cans even for “heavy” milk, setting milk in them only to the depth of four inches. In this case it would be necessary to provide them with an extra gauge near the bottom. The cream gattering system may be used in thinly settled section, and sections where the herds are small. MANNER OF WORKING. Milk should be set in ice 33° Fahrt. at least 24 hours For details see page 67, on deep setting in ice. (1) This peculiarity of milk ts found on one farm to day, and on the next to-morrow, &¢ 71 THE CHURNING OF WHOLE MILK, ADVANTAGES, lo. The butter yield by this system is second only to that of the centrifugal. 20. It may also be used with advantage in the treat- ment of heavy milk. DISADVANTAGES. lo. The churning of whole milk requires too much work to be of any practical value, where large quanti- ties of milk are handled. 20. The butter, from churned milk, contains a little more cheesy substance than that obtained by other systems. HOW TO CHURN THE WHOLE MILK. The milk should stand at a high temperature, until slightly sour (artificial means may be taken to produce this effect), and churned at about 68 Fahrt. THE CENTRIFUGAL SYSTEM. ADVANTAGES. The centrifugal system offers the following advan- tages : lo. IY ALLOWS OF THE TRANSPORTATION OF MILK TO THE FACTORY, BUT ONCE A DAY. THUS HALF THE COST AND TROUBLE OF MILK TRANSPORTATION IS SAVED. 20. IT SAVES SPACE. The space covered by a centrifugal is very small, not on an average more than 20 inches x 6 feet for the small sizes and 34 ft. x 8 for large sizes. 30. IT SAVES TIME. 12 By this system 10,000 lbs. of milk will yield its cream in 4 or 5 hours. While by any other system, to yield considerably less cream it would require from 24 to 36 hours. 40. IT SAVES WATER AND ICE. With this system, water is used only for washing butter, cleaning purposes and for the engine. It must be remembered that vit), this system only the cream is cooled, while with other systems, the whole mass of milk and cream has to be cooled. | Instead of cooling 100 Ibs. of milk the dairyman cools 20 lbs. of cream only. 50. BY IT THE MILK IS SAVED FROM EXPOSURE TO IM- PURE AIR, AND TO ATMOSPHERIC CHANGES. 60. IT SAVES LABOR. To. Itgives a perfectly sweet cream in large quantities (two milkings can be skimmed at a time). This cream, uniformly fresh, can be soured to suit the taste of the butter maker. 80. IT GIVES A GREATER YIELD OF BUTTER. The latest experiments of Mr Fjord, show that the centrifugal system gave during 12 months, an aver. age of 23 per cent. more butter than the “Ice 10 hours ” 14 per cent. more thin the “Iee 34 hours, 41 per ceni’ more than the “ Water at 50 Fahrt.”, 14 per ceut. more than the ‘ Pans 34 hours ” and 7 per cent. more than the ‘Churning of milk”. 9o. IT GIVES A BETTER QUALITY OF BUTTER. However carefully the milking and straining have been done, the centrifugal extracts from the milk and cream, and consequently from the butter, a large amount of impurities, (1) which older methods could not remove: (1) Often as much as 0.15 per cent. of ths weight of new milk, 73 Therefore, centrifugal butter is sweeter and purer. It has also a higher melting point, (1) consequently it ought to keep longer than the ordinary product. 100. [Tf LEAVES THE SKIM MILK SWEET FOR THE CALVES AND SWINE. DISADVANTAGES, It requires more outlay for plant. When large cen- trifugal separators are used (or two small ones) and steam power is required, the running expenses are somewhat greater than with older methods. The larger the dairy, the less expense comparatively speaking. For very large cooperative creameries, the running expenses are not greater than by other methods, (if we except the cream gathering system.) Therefore, this system is the best adapted to large private, and to cooperative or public dairies. For comparative value of all the systems see tables o! averages, Nos. 5 and 6, pages 55 and 56. (1) Melting point of centrifugal buttor.......06. 98° Pahrt, “ “ ordinary butter,....- 94° Fahrt. Difference..... 4° Centrifugal Milk Separators, SPRED AND INFLOW, The capacity of a centrifugal machine, is the largest quantity of milk which it can skim per hour, leaving but an extremely small quantity of butter fat in the skim milk, (about .25 °/,, or four ounces in 100 of whole milk). Thus a machine, of 700 lbs. capacity, is one which can skim 700 Ibs. per hour, leaving but a minimum of fat in the skim milk. The completeness of the skimming depends ; lo. On the speed. 20. On the inflow of milk. An example will illustrate our meaning. A’ machine is running at 3,000 revolutions a minute, and at this rate of speed, is capable of completely skimming 450 lbs. of milk per hour. If through any cause the speed dimi: nishes, the milk will not be completely skimmed. A part of the butter fat will be lost in the skim milk. The greater the diminution of speed, the greater will be the waste of butter fat in the skim milk. The same loss would take place if, instead of the speed diminishing, the inflow of milk should increase ; if instead of 450 lbs., the inflow should rise to 600 or 700 tbs., there would remain a much larger proportion of butter fat in the skim milk. A series of experiments was made to find the relation 75 between speed and inflow. The following law was dis’ covered : The inflow should vary as the square of the speed. When the number of revolutions which a given cen: trifugal must make, to completely skim a certain quan- tity of milk, is known, the number of revolutions, which it should make to skim any other quantity, is found by the following rule; Multiply the given number of pounds by the square (1) of the required speed, and divide the product by the square of the given speed. EXAMPLE. A dairyman having a centrifugal capable of skimming 450 lbs. of.milk per hour, when running at a speed of 2,400 revolutions per minute, desires to know how many lbs. he can skim when running at 8,000 revolutions per minute. SOLUTION, As 2,400’ : 8,000? :: 450; » 2,400? = 5,760,000 3,0 '0" = 9,000,000 5,760,000 : 9,000,000 ©: 450: x 9,000,000 « 450 5,760,000 = '703 lbs, In the above problem the given number of pounds was 450. The required speed was 3,000. of which the (l) The square of a number is obtained by multiplying it by itself; thus the square of 3 is 9, of 4 is 16,