CREAMERY CONVENIENCES 



127 



An electric alarm bell attached by means of a cord 

 to a float in the milk vat. As the milk is pumped or 

 drawn from the vat the float lowers and pulls a 

 metallic weight against a brake which causes the bell 

 to ring, thus notifying the operator that the vat is 

 almost empty. 



COMPOSITION OF NORMAL CREAM 



Total Solids 



32.50% 

 37.59% 

 50.92% 

 55.05% 



57.99% 



68.18% 



Solids Not Fat 



6.83% 

 6.14% 

 5.02% 

 4.65% 

 4.17% 

 3.30% 



Fat 



25.67% 

 31.45% 

 45.90% 

 50.40% 



53.82% 

 64.88% 



Water 68.0% 



Fat 25.0% 



Sugar 4.0% 



Proteids 2.6% 



Ash .4% 



100.0% 



COMPOSITION OF WHOLE MILK 



Water 87% 



Fat 4% 



Milk Sugar 5% 



Proteids 3.3% 



Ash 7% 



COMPOSITION OF NORMAL BUTTERMILK 



Water 90.39% 



Fat 40% 



Milk sugar 3.66% 



Lactic Acid 80% 



Proteids 4.0 % 



Ash 75% 



