Exhibited at the Nottingham Meeting. 
101 
The " Danish " skim-milk heater has been brought out to 
overcome the difficulty of keeping skim milk sweet for some 
hours after separation. Heaters have been used for this purpose, 
but with only partial success, owing to the solids of the milk 
coagulating and forming a non-conducting coating on the heat- 
ing surface of the apparatus. In the machine in question, a 
stirrer is introduced, which, by agitating the milk, avoids all 
danger of burning the milk. 
Fig. 8. — The "Danish" Skim-milk Heater. 
The drawing explains itself; the apparatus is similar to that 
described on page 100, and may be applied to the milk discharge 
from a separator, much in the same way as the " Danish " whole- 
milk heater is applied to the milk-tank. The milk should 
leave the drum at a temperature of at least 167° Fahr., which is 
sufficient to insure its keeping for several hours. 
The " Blanchard " Butter Worker (Art. No. 593), showed by 
the Bairy Supply Company^ of Museum Street, W.C., consists o£ 
