146 SCIENCE AND PRACTICE OF DAIRYING. 



In order to obtain a regular flow of milk into the drum of a separator, 

 one may use a feeding vessel (floating) such as that made at the works of 

 Lefeldt and Lentsch. It was first exhibited at the second German Dairy 

 Exhibition in Munich, in October, 1884, and is used in many dairies. 



73. The Regulation of the Temperature in the Separation of Milk. 

 As the percentage of fat in the skim-milk is very largely influenced 

 by the temperature at which the creaming of the milk is effected, it is 

 quite inadmissible to cream milk at the changing temperatures which 

 it possesses from day to day. Creaming should rather be effected 

 at a temperature at which it will be maintained throughout the 

 whole year. This temperature practical experience has shown to be 

 between 25 and 35 C., on an average 30 C. In the event of one 

 wishing to cream the milk at 70 to 80 C., for the sake of steril- 

 izing it, if a definite temperature has been determined, it ought 

 to be rigorously maintained; and that it varies as little as possible 

 during creaming should be determined by frequently testing it with 

 the thermometer. In order to warm milk to the right temperature 

 warmers are used, which are placed between the milk-collecting and 

 milk-feeding vessels, and these are best heated with steam. 



The cylindrical warmer containing a simple stirrer without brushes, or 

 warmers in which the milk is allowed to flow over a hot, ribbed surface, 

 have been found in practice to be successful. Good warmers should be 

 arranged, as they generally are, so that the milk may quickly gain the 

 desired temperature, and when this is done the milk should be conducted 

 without any unnecessary delay into the drum. The shorter the time 

 required to raise the milk from 25 to 35 C., the more certainly can a 

 cream and skim-milk of good keeping quality be relied on. If it be 

 desired, in order to avoid the cooling of cream and skim -milk, to 

 cream the milk at 15 C., the flow of the milk must be correspondingly 

 diminished, and the separation of the milk carried on for from 5 to 8 

 minutes longer. The increased expense by such treatment in dairies 

 where steam is used, is generally more than that incurred in warming the 

 milk, and in cooling the cream and skim-milk. 



R. Backhaus, the director of the dairy in Fulda and Lau'terbach, has 

 recently recommended that the sterilizing of the milk should be combined 

 with separating it in such a way, that the milk, at a temperature of 70 to 

 80 C., coming out of the sterilizer, is immediately conducted into the 

 separator-drum. Backhaus has been working for a year already at this 

 process, and he affirms that it gives the best results. This process has 

 also been in operation in Kleinhof-Tapiau since the middle of February, 



