Gloucester County Democrat. (Woodbury, N.J.) 1878-1932, 1898-01-27
hEATING MILK.
bringing 1t to the Right Temperature
Eror Sanaraffue

bringing It to the Right Temperature
For Separating.
I believe there is more loss to the
| creameries of the country at this one
point of passing from the receiving vat
to the separator than at any other point
along the line. To secure an even tenn
perature it is one of the most essential
things to do good Swimming, and to get
this you must certainly watch your
thermometer Some milk may come in
seven or eight miles on cold day, the
! can lids are frozen on and there is a
scum of ice sticking on the can. Be-
tween thawing the cans and weighing
up you can't more than keep the sepa-
rators going. The next batch, maybe, is
from near at hand. The milk has but
recently been taken from the house or
some other warm place and covered with
a blanket until it reaches the creamery.
Now there is great difference in the
temperature of these two patches of milk
that will require close attention on the
part of the one who is doing the skim
ming.
We find the two classes that are
mainly used are either the tempering
vat with the live steam running direct
| into the milk or one of the several pat
ented heaters that are made and sold by
creamery supply houses and others.
! In the case of the heaters think the
worst danger is to secure an even tenn
perature to the milk, and, as said be-
fore, this, l think, is very essential to do
good Swimming. Some of these heaters
admit the steam direct into the milk as
it is passing through pipe into the
separators. Others do not allow the
steam to enter the milk at all, but the
steam is admitted into brass cylinder
that is placed inside five or six inch
pipe, and the milk passes between the
pipe and cylinder in sheet from one to
! one and one-quarter inches in thickness
and is heated by coming in contact with
the hot cylinder.
This kind of heater has the advan-
tage, if there is any advantage, of keep
| ing the steam out of the milk, and this
is point that l hope will bring out a
good discussion on this question of
whether it is an injury to milk to use
steam direct in it or not. For my part
I don't think it is when the proper care
is taken in the supply of water used for
| boiling feed, but if my supply Of water
was not of the cleanest and best or if /
had used a boiler compound in my
| boiler | think then would use some
| kind of heater where the steam was
not allowed to enter the milk. / had a
little experience with this matter of
compounds once that cost me quite a
sum of money. A gentleman called on
me in the interest of an oil firm and in
duced me to try sample key of boiler
compound. / told the gentleman l was
using steam direct in the milk and was
afraid it would injure my butter. He
assured me that it would not, and con-
cluded to try it and did, but haven
| tried any compound since. My days
run of butter had the same flavor as the
compound, and when we shipped it to
the eastern market it sold cents I'M
der. So if you use steam direct be care
full what you use in your boiler, for if
you have any bad odors in your boiler
you are bound to have them i'll your
butter use in my factory tempering
vat which holds about 900 pounds of
milk. This vat is hung over the receiv-
ing vat, and the milk is elevated to it
by pump. In this vat have two par
titions open at alternate ends. The milk
enters the vat at one corner and passes
out at the corner diagonally across /
| have the steam enter the milk as near
the point where the milk enters the vat
as convenient. Thus the milk runs the
length of the vat three times after the
steam has entered it, and thus becomes
of an even temperature by the time it
leaves the tempering vat.
If the first batch of milk is very cold,
! turn one or more of the conductors
back into the receiving vat and let it
run till / get it to the temperature
want it. After this I have no further
trouble, but can heat the milk as fast as
/ can separate it. Some may claim that
you have loss of heat by evaporation
from SO large surface, but this,
think, and according to Professor Nc
Kay's theory of evaporation, is a benefit
and not an injury, as the evaporation
helps to carry off the bad odors that may
be in the milk, and the loss Of heat is a
very small per cent.
AT what degree shall we separate?
This is a question that every butter
maker must answer for himself, accord
ing to the conditions that surround him,
the kind of separator he is using the
! time of year-or, rather, the feed on
which the COWS are-and the length of
time which the COWS have been milk
ing. These and other conditions all en-
ter the problem, and every practical but
ter maker must solve for himself, and
the solution is through the Babcock test.
And now one word about taking your
test and / am done: Don't wait until
you know everything is all right before
you take your test. If you think your
speed is little down or your tempera-
ture little low, don't wait until you
| take your speed or look at your thermom-
eter and then perhaps build up fire or
turn on your steam, but walk up to your
separator and take your test and then
take your speed and temperature and
see what you are doing.
Take your test at all times and under
all conditions. The thing to know is
what you are doing in your ordinary
run of work, and not what you are do
ing when you know everything to be
perfect. In this way you will soon learn
what the perfect conditions are, and
you have only to follow them. OF course
we all aim to separate at as low tenn
perature as we can and do good work.
Address of J. c. DAILY
Bacteria are the little fiends that
spoil and putrefy milk and cream. They
are microscopic vegetable organisms.
just as fungi appear upon wood, SO
these minute growths appear in flesh,
liquids, fruits and everywhere they can
! get foothold. The bacillus is bacteri-
! UNI that grows in the shape of stick.
| 1t is an infnitesinal stick, often joint
| ed, like caue or eornstalk.
NA~AA.~@As