CHAPTER XL 



RETURNING THE SKIM MILK. 



SKIM MILK WEIGHER. 



Various devices, all more or less complicated, have been 

 patented by which the patron receives a check at the weigh can 

 and this allows him to take his share only of the skim milk. 

 Several worked quite satisfactorily, but have been given up as too 

 complicated and none have, as yet, stood the test of years of ex- 

 perience. I should prefer to hire a boy, a girl or an old man to 

 stand by a weigh can and scale. No doubt the problem will be, 

 even if it is not already, solved in some way, and the just division 

 of the skim milk provided, as this question causes more friction 

 than anything else. It must be left to each creamery whether to 

 keep a patent check weigher in order and clean or hire somebody 

 to weigh the milk. The skim milk tank and weigher should be\ 

 cleaned every day as carefully as the receiving vat. 



HEATING THE SKIMMILK. 



In Europe the skim milk is heated in the more expensive 

 apparatus described elsewhere, but the comparatively few cream- 

 eries in the states, where the skim milk is heated, use steam 

 direct from the boiler or exhaust. 



A simple device for the latter is to place a can in the skim 

 milk vat and let the skim milk be pumped into the can and over- 

 flow while the exhaust steam heats it in the can. Various other 

 more or less complicated devices are used. 



Heating this way cannot be recommended. Even with 

 direct steam there is a dilution of about seven per cent., and with 

 exhaust there must be more. It is time that creamery owners 

 and patrons realized the full value of skim milk, and took proper 

 care of it. 



In heating a vat of milk or water with direct steam, the 

 noise may be reduced and a current created by applying the 



92 



