APPENDIX F 



3*3 



The drying apparatus consists of two cylinders placed side by side, 

 the space between them not exceeding 2 millimetres. They rotate 

 in opposite directions at a speed of six to fourteen revolutions per 

 minute. They are heated by steam under pressure at a temperature 

 of i39-i4i C. for whole milk or rather lower for separated milk. The 

 steam enters through pipe V. The milk enters through pipe L, the out- 

 flow through d being regulated. It falls into the gutter a when it 

 passes into a state of ebullition. The temperature of the milk during 

 the short time it was in the gutter was found to remain below 

 100 C. 



Figure showing the first method of desiccation: 



The milk passes out from the gutter in a thin layer which 

 rapidly dries in a pellicle on the surface of the rotating cylinder. 

 By the time that two-thirds (approximately) of a revolution has been 

 accomplished the milk is sufficiently dry to be separated in a continuous 

 ribbon by means of the long straight blades at r. The ribbon falls 

 into the chamber C, whence it is removed, powdered, and packed in 

 tins. 



Second Method. This method is described by Prof. Delepine as 

 follows (see diagram on next page) : 



' i. The milk on arriving from the farm is poured into a large 

 vessel, the outlet of which is provided with a strainer ; this vessel is 

 also used to weigh the milk. 



' 2. The strained milk is allowed to mix in a large tank from which 

 it is admitted to 



' 3. A heater, where it is warmed before passing to 



1 Cp. also pp. 225-6. 



