226 



CREAMERY BUTTER MAKING 



the market which have been more or less successful in 

 obviating this trouble. 



Fig. 69 illustrates a method of handling skim-milk 

 which prevents, to a great extent the difficult}- usually ex- 

 perienced from foam. 



EXHAUST STEAM 



PASTELURIZ^R 



C/^P/^CITV 



MILK -r/\NJK 



10,000 UBS. 





o 



SKIM MILK 

 PUMP 



Fig. 



). — Skim-milk tanlt and pasteurizer. 



The pasteurizer is placed on top of the skim-milk tank 

 and the pasteurized skim-milk flows through a pipe which 

 runs to within an inch or an inch and a half of the bottom 

 of the tank. A pipe so placed will tend to destroy a por- 

 tion of the foam formed in the heater. The tank is of 

 ample size to hold the foam not thus destroyed, which, 

 during the early summer, is quite considerable. The larger 

 the tank the less trouble will be experienced from the 

 foam. 



