THE BRORUP CO-OPERATIVE DAIRY 7 



At six o'clock every morning the co-operative 

 carts arrive laden with about 27,000 lbs. Danish of 

 milk collected from 264 co-operating members. 



Perhaps the best thing I can do is to describe 

 what happens to this milk from the moment it is 

 unloaded on to the stone stoep. First it is weighed 

 on an ingenious machine that registers the weight 

 automatically. The empty tins are then set upside 

 down on a kind of travelling rack to drain, the drip- 

 pings from them, which average 80 or 90 lbs. weight 

 per day, being carried off in metal troughs. These 

 drippings, that are richer than the rest of the milk, 

 the dairy receives gratis as a perquisite. 



After filtering, the milk is warmed by steam- 

 pipes in a double-jacketed cylinder to 6o Celsius 

 (that is, 140 Fahrenheit). From the cylinder it 

 runs into steam-driven separators revolving at 6000 

 revolutions per minute, which remove the cream 

 that goes one way into zinc tanks, while the skim 

 milk goes another into a second cylinder. Here 

 this skim is reheated to 85 Celsius (or 185 

 Fahrenheit), and runs into a tank. Thence it is 

 weighed out, three-fourths of the amount being re- 

 turned to the co-operators in the exact proportion of 

 the quantity of whole milk supplied by them, and 

 one-fourth retained by the factory to be converted into 

 cheese. This fourth is paid for at the rate of 1 ore, 

 or half a farthing, per lb. Danish. 



I should state that, except upon one day a week 

 to serve the local market, no butter is made in this 

 particular factory, whence the cream is exported to 

 Germany. In Germany there is no duty upon cream, 

 although there is a duty upon butter, and therefore it pays 

 to export the cream to be churned across the border. 



