The Manchester journal. [volume] (Manchester, Vt.) 1861-current, 1883-12-27

Hardly has tls centrifugal creansr 10
come known arsosgsi Ne before another
plan appears. q Ysnkss origin, which
promises 10 sHpplans IT, This Is The
vacuum process, Isvenisd BY L. X
Powell. and noe IN practical and successful
operation ia Chitisnden eosn,y. The
Nee Ensiand Fvmer sa,s o. this new
method.
The new vacuum systcm. ~ Il Is
called, aims TO utilize every ounce Of The
food material contained 10 the milk, and
from recent reports received from The
company there SCENE 10 bs much ground
Tor hoping that the highest Anticipation
will he realized. A sample ofskim cheese
recently received from the factory was
tested by dealer who. knowing nothing
Of its origin or history. pronounced il as
fine . quality Of cheese - be would need
TO buy TO suit the average tastes OF his
customers, and Of ten retail customers who
sampled il, seven pronunced II good. two
perfect and one poor, which is getting as
many credits ~ any sample would DO
likely to, tested by ten customers Of avor-
age tastes. Not claiming to bs expert in
judging the quality Of cheese, We eX-
pressed to Mr.. @. W. whitney, q success.
full butter and cheese- maker. desire that
he should visit tho factory and examine
the goods made. and the process Of manu-.
facture, and send MS report Of his i'm
pressions. The following letter Was writ
ten by Mr.. whitney. under date Of o.
tober ist; Having spent day in visiting
the factory At Colchester Vermont. and
witnessing the manufacture OF butter and
cheese by the new vacuum system invented
by Mr.. Z. X. Powell. ! was much surprisd
1t the result The first lot Of milk made
mp weighed fifteen hundred pounds, and
made seventy-ssven pounds Of butter,
which. allowing me TO be Judge, was
gilt edge. making triHs over FIVE pounds
% the one hundred ponds Of mik--a large
visld. The buttermilk, after being sub
ected to high temperature, was put into
,heese. The cheese on hand consisted OF
: little more than one months make. end
boring several, l am compelled to believe
hem . good marketable article. The
pumping out Of the air over the milk.
he inventor claimed, was the cause Of the
args yield Of butter. and that by reliev-
ng the pressure OF air all tho small glob-
nles would rise, when they would not il
he air pressure was left on. The milk
vhsn put into the tank was heated to one
hundred aud five degrees to free it from
Impurities. and then cooled with ice wa
or, remaining in the tank about twenty
our haurs before being manufactured.
By subjscting the milk to this heat and
acuum system, it is found, that after re.
moving all the globules, there still re-
Mains sufficient substance Of fatty ma.
urs in the milk to produce > good quality
1 cheese, il it can be taken up in the
urd, and it seems TO be . fact that by
his system, such is the case. The manu-.
acturer claimed to make fourteen pounds
I butter and cheese from one hundrad
ounds Of milk. The cows furnishing the
,ilk to the factory are common COWS that
ave lived on pasturing alene. But the
lest rpIising part of all remains to be
I'D. / was shown : can OF sugar, Of
bout two and one.half pounds. said to
Q the result of boiling down fifty pounds
this skim cheese whey. BY this system
be fatty matter, which has alway been
!, troGD lesome Id tnb manufacture 81
lilk sugar, by evaporation is removed
ON the milk. This alone is sufficient to
i've the heat and vacuum system the lead
all others in the market Since the
Dove was written we learn that similar
ctory has been started in Mr.. Whitney's
,wn, where the milk OF from one hun
red and fifty to two hundred cows will
, worked up by the new process the com.
g winter.