34 



While these methods may do for heating skim milk, I can hardly 

 recommend them for new milk, even if no boiler compounds are used, 

 and even if no oil is carried over from the cylinder in the exhaust 

 steam, the fact remains that as a rule the milk will be diluted with 

 six- or seven per cent, of condensed steam, though Mr. Korting claims 

 that there is only a dilution of three to five per cent, with his " heater." 



CENTRIFUGAL HEATER. 



We now come to the heaters where the milk is forced over the 

 heating surface by centrifugal force. The first one was constructed 

 by the pioneers in the manufacture of separators, Messrs. LEPELDT 

 & LENTCH, of Schberiirigen Braunschweig, Fig. 33. It consists 

 of a revolving horizontal drum A, in which the milk is cleaned of the 

 dirt the same way as in a cream separator. Then it flows between 

 the outside of the drum and the wall of the steam jacket which re- 

 ceives the steam from the pipe s, and is relieved from the condensed 

 water by K. 



Besides the high speed of the drum, the peculiar construction, 

 and a pair of small wings act as a centrifugal pump which forces the 

 milk to any reasonable height through the pipe M. The capacity of 

 this machine is 1,000 Ibs. per hour. 



Fig. 34. 



Finding the apparatus shown in Fig. 21 too cumbersome and 

 having too much surface to clean, I designed the heater shown in 

 Figs. 34 and 35. made by MR. BARBER, of Chicago. 



It consists of a cast=iroii base I, in which a turbine flyer f is in- 

 serted and driven by steam from the pipe f s. It has also pipe T for 

 the exhaust, but this is, as a rule, closed by the damper K, when not 



