138 



WEIGHING MILK AND CREAM 



spend with the total of the weights of the individual farmer's 

 deliveries as recorded on the cream sheet of the respective 

 route man or cream station operator. 



In order to insure correct weights the platform scales at the 

 creamery and cream station and the spring scales on the route 



wagon must be in good operat- 

 ing condition. They should 

 be regularly examined at the 

 beginning of each day. They 

 should be set level, properly 

 balanced, swing freely and in- 

 dicate the weight correctly. 

 Scales that "stick" or that are 

 otherwise not in satisfactory 

 operating condition should not 

 be used. They should be re- 

 paired or replaced with new 

 scales at once. Platform scales 

 should be protected against un- 

 due jars and they should be 

 thoroughly cleaned and freed 

 from all remnants of milk and 

 cream at the conclusion of each 

 day's work. On the care of the 

 scales will largely depend their 

 accuracy and their duration of 

 usefulness. 



Tig. 17. Platform scales for milk 

 and cream 



Courtesy Fairbanks, Morse & Co. 



"Dumping" Milk and Cream. As previously stated the 

 milk cans are most conveniently emptied into the weigh can and 

 after weighing the milk passes into the receiving vat and is 

 heated preparatory to separation in accordance with directions 

 given in Chapter V on the Separation of Milk. All mjilk 

 should be strained through a wire mesh strainer, 80 to 100 meshes 

 to the inch. This is best done by installing the strainer over the 

 top of the weigh can. The strainer should be rinsed out fre- 

 quently during the day's work and should receive a special 

 scrubbing with a brush and hot water, and should be steamed, 



