HOW HEATED 147 



How Heated. There are two methods by which milk is 

 heated previous to skimming. First, by the use of direct live 

 steam; second, by the use of heaters which heat with steam or 

 hot water indirectly. 



Heating of milk with direct live steam is accomplished in 

 two ways: first, by entering a steam hose into the vat full of 

 milk; and, second, by making use of special heaters, which allow 

 steam to come in direct contact with the milk as the milk passes 

 through. 



The method of heating milk with direct live steam cannot 

 be too strongly condemned, because it has a bad effect upon 

 the flavor of the butter. At the Milwaukee National Butter 



FIG. 44. The Twentieth-century milk-heater. 



contest in 1903, where over eight hundred exhibitors were 

 represented, the authors noticed that where the criticism 

 " burnt," "oily flavor " was made on the score card, the milk 

 from which the butter was made had in most cases been heated 

 with live steam. The burnt flavor may possibly be due to the 

 sudden excessive heat to which the milk will be exposed when 

 coming in contact with live steam. The greatest danger, 

 however, in heating milk with live steam is, that impurities 

 from the pipes and boiler are likely to be transmitted to the 

 milk, and cause bad flavors. In most of the creameries the 

 exhaust-steam from the engine is used to heat the water for the 

 boiler. This steam is likely to carry with it cylinder-oil, which 

 will impart undesirable flavors to the butter. Some creameries 

 are also using boiler compounds for the removal of scales. These, 



