EXPLANATION OF EXERCISE I 



In studying any dairy utensil, it should be noted whether the uten- 

 sil is so arranged and constructed as to best fulfill the purpose for 

 which it is intended. All dairy utensils should be as simple as possible 

 in construction. They should have no seams and crevices into 

 which milk can collect. Any cracks or seams in copper or tin 

 surfaces should be well flushed with solder. All parts should be 

 accessible so that they may be thoroughly cleaned. They should 

 be strong and durable and at the same time, any extra metal or other 

 material is objectionable. On account of its durability and the ease 

 with which it may be cleaned, metallic is usually preferable to wooden 

 construction. 



When possible, metallic construction should be of some non-rusta- 

 ble material. 



EXERCISE I 

 A STUDY OF DAIRY APPARATUS 



1. Bottle Fillers Study the tubes of the different fillers used. 

 Show by drawings how the milk flows from the tank through the tube 

 into the bottle, and the provision made for removing air and surplus 

 milk from the bottle. 



Pasteurizers Show by cross-sectional drawing the method of 

 operation of a holder pasteurizer and a flash pasteurizer. 



2. Clarifiers Explain the action of a centrifugal clarifier. In 

 each case show by means of a drawing the chief differences between 

 the inner device of the clarifier and a cream separator of the same 

 make. Also compare the relative speed of clarifiers and separators 

 of the same make and having the same capacity per hour. 



3. Coolers Make drawings of a conical and tubular type of 

 cooler and explain the action of each. 



In case of the tubular cooler, show its connection with a brine 

 barrel and indicate the relative position of the cooler, brine barrel and 

 pump. 



4. Milk Bottles Make drawings of two different styles of milk 

 bottles. 



