692 APPENDIX A 



arrangement involves having separate entrance and exit 

 gates. 



The mechanical equipment will consist of the following 

 items: (i) Boiler and engine, either separate or combined. 

 (2) Milk receiving tank. (3) Pasteuriser. (4) Separator, 

 or separators. (5) Circular conical cream cooler. (6) 

 Pasteuriser for separated milk. (7) Circular conical coolers 

 (two) for separated milk. (8) Separated milk tanks. (9) Cold 

 water store tank. (10) Cream ripening vats. (11) Refriger- 

 ating machine. (12) Circular capillary conical cooler for 

 cooling cream. (13) Churn. (14) Butter- worker. (15) 

 Chilled water tank. (16) Cold store. (17) Pump for raising 

 cream to ripening vats. (18) Centrifugal tester for milk, 

 with a stock of bottles. (19) Pails, brushes, "Scotch hands," 

 and general accessories necessary in a small factory. 



This list contains the essential parts necessary to the 

 conduct of a creamery business, and with a reasonable 

 amount of knowledge which is not difficult to acquire, and a 

 regular supply of milk, there is no reason why butter of the 

 highest quality should not be made. The fitting-up of the 

 motive power and the arranging of the steam and water pipe 

 connections form a business in themselves, and it is generally 

 best to employ the services of a skilled engineer. The size 

 of the various appliances is regulated by the quantity of milk 

 to be handled. In factories handling 500 gallons a day, one 

 separator is sufficient, but where the quantity is 1000 gallons 

 and over, two separators or more are required. 



When the milk arrives, a sample is taken from each churn 

 and placed in a bottle, which is duly numbered as a key to 

 identification. It is not usual or necessary to test milk 

 immediately after it is received. Samples may be kept for 

 several days, but, in order to keep them perfectly sweet, 

 small pellets, containing chloride of mercury, are used as an 

 antiseptic. The butter-fat is not affected by its use. The 

 milk is tipped into a general milk-receiving tank, from whence 

 it travels to a milk heater, and is raised to a temperature of 

 about 120 F., and allowed to pass to the separators. 

 Separated cream generally contains about 30 per cent, of 

 butter-fat. It must be cooled at once to about 55 F. by 

 passing over a capillary circular cooler in which brine cooled 

 by the refrigerating machine is circulating, and either pumped 



