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heating- the skim milk at the creameries was recommended 

 by Dr. Bang, this apparatus was made to perform the work, 

 and in short time manufacturers adopted and modified it in 

 various ways. 



In England R. A. Lister & Co., of Dursley, make the 

 one illustrated in Fig. 14, and judging from appearance a 

 very substantial and well made heater it is. 



Fig. 14. 



The De Laval Company's (Sweden) latest heater, which, 

 by the way, they do not seem to push very much in America 

 is shown in Fig. 17. The dasher H is hung on the spindle K, 

 which passes through a pipe R (inserted in the bottom of the 

 inner vessel), and is rotated by the steam turbine P in the 

 lower compartment. The steam enters at M, and after having 

 turned the turbine passes into the steam jacket (F G) 

 and heats the milk to about 180. If a higher temperature 

 is desired live steam is let into the jacket by opening the valve 

 I. The condensed water leaves at Y through a water lock. 

 The milk enters through the funnel R and leaves at D, where 

 a thermometer is inserted. The different sizes heat about 

 1,300 Ibs., 2,400 Ibs. and 3,600 Ibs. milk per hour to 180. The 

 author tried one of these heaters in a cream heating experi- 

 ment in Kansas, and was perfectly satisfied with it his only 



