HOW ]ikat];d 



How Heated. — There are two methixis l;y whieh milk is 

 heated i)re\-i()us to skimming. First, by the use of dirett li\'e 

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

 hot water incHrectly. 



Heating of milk with direct li\'e steam is accomplished in 

 two wa},'s: first, l:)y entering a steam hose into the vat lull of 

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

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

 through. 



The method of heating milk with direct li\'e steam cannol 

 be too strongK' condemned, because it has a bad eitect u])on 

 the flavor of tlie butter. At the Milwaukee National Buiter 



Fig. 44. — The Twentieth-century milk-heater. 



contest in iqo,5, 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 li^'e 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 fla^•ors to the butter. Some creameries 

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



