93 



steam as shown in Fig. 82. Have the black- 

 smith close up one end of a short nipple (N), 

 so as to leave only a small opening (s), insert 

 this in a common T and apply steam at (S) ; this 

 will suck the milk or water from (m), and force 

 it out at (e), creating a lively current in the vat. 



But whatever heaters are used, those con- 

 tinuous heaters general in Europe or the direct 

 steam, experience has taught us that the milk is 

 liable to foam, overflowing the tank and prevent- 

 ing the filling of the cans in a satisfactory man- 

 ner. 



The simplest device to overcome this trouble, 

 (Fig. 82) recommended by Prof. B. Boeggild, of Denmark, 

 is that patented by C. Mikkelsen. The skim milk vat is made of 

 heavy tinned steel plates with angle iron, round the top edge. 

 This allows the clamping of the cover firmly and tightly. In the 

 cover is an opening into which fits the half cylinder (Fig. 83) 

 which is provided with two dashers revolving on a shaft driven 

 with a cord pulley. The 

 skim milk enters the 

 vat through a closed 

 pipe and the foam rises 

 against the - cover, 

 where it is caught by 

 the dashers and thrown 

 against the cylinder, 

 thus releasing the air 

 which escapes through 



the ventilating pipe. This foam killer is not needed when the 

 latest Fjord style pasteurizer (see Fig. 77) is used. In 1908 a 

 Danish foam killing pump was- introduced but has not been tried 

 enough to obtain a reliable verdict. 



To secure full protection against tuberculosis, the milk 

 should be heated to at least 180 deg. This is now compulsory in 

 the Danish creameries. A test has been invented by Dr. Storch, 

 by which the authorities can quickly and easily determine wheth- 

 er this has been done. The residue in the separator must also 

 be burned. 



