328 QUEENSLAND AGRICULTURAL JOURNAL. [1 Noy., 1902. 
THE RADIATOR—A PROMISED REVOLUTION IN THE DAIRY 
WORLD. 
The invention of the centrifugal cream separator made modern dairying 
possible, and it looked as if any further advance of a revolutionary character 
was out of the question, but the apparently impossible has happened. Durin 
the past month we (Australian Aqriculturist) were invited to witness the trial of 
a new machine of Swedish invention at the premises of the Fresh Food and Tce 
Company, and found Mr. Andersson, Dr. Lebrun, Mr. Helstrom, the Acting 
Consul for Sweden, and a number of dairymen and factory managers present. 
Two machines had been erected—one capable of dealing with 55 gallons of milk 
an hour, and one with 180 gallons. The smaller machine was used for the 
trial. 
Though we have called the appliance a machine, it is little short of a butter 
factory, for one end of it receives milk and the other gives out butter, the on] 
method we believe by which butter can be made from the milk direct. The 
illustration shows the general appearance of the machine, and will help the 
reader to follow the course of the milk in its passage through it from the milk 
tank at the rear to the butter on the worker. 
The milk tank having been filled and the machine started, a small rota 
pump drives the milk to the pasteuriser at the top, and here it is subject to. 
the heat necessary for sterilising it. About fifteen minutes were required in 
starting before the first milk had passed through the pasteuriser, but the circuit 
once established the flow is continuous. The second stage is the passage of the 
now hot, but sterile, milk to the cooler immediately over the separator; this 
cooler is of a new and very rapid type, and quickly reduces the temperature to 
separating point, and here we may say that the radiator claims to work with 
milk at a higher temperature than is possible with any other system, ordinarily 
milk must be reduced to 48 to 52 degrees before satisfactory work can be done, 
whereas the radiator will do good work with the milk at 65 to 70 degrees—a 
matter of great importance in country districts, where really cold water is. 
as scarce as ice itself. From the cooler then the milk descends into the 
radiator ; and here we should note that if cream only is desired, a turn of 
a handle shuts off the butter-maker, and cream is delivered; but our interest 
now is butter, and we are shown the novel method by which this is made. 
From the second machine Mr. Andersson shows us the appliance, which is the 
most marvellous part of the whole invention, and which we hardly know how 
to describe. It is, however, a tube a few inches only in length, but varying” 
according to the size of the machine and its capacity. This tube is perforated 
with fine holes, and, as the end of the tube is curved, it dips below the revolving 
body of cream into a lower stratum of separated milk, which is driven into it, 
and ascending in the tube passes with considerable force through the per- 
forations, and impinging upon the cream causes it to granulate. This simple, 
but effective, butter-maker is the crux of the whole thing. It cannot be called 
a churn, and is a puzzle to the practical buttermen standing round, one of whom 
remarks: “J don’t know how it does it, but it does’’; and about that there 
is no room for doubt, for the butter begins to come from the shoot, as the wooden 
collectors—like miniature spades—come round in turn, each one with its load, 
delivering it into the butter-tub. There is, of course, the butter-milk present 
with it; and the first thought is that the making has not been thoroughly 
done—that the butter-fat has not sufficiently granulated, since it looks like 
thick rich clotted cream; this idea is soon disproved, however. 
The milk yat is now exhausted, but a quantity of separated milk is put in 
to supply the pump until the whole milk has passed through the butter-maker. 
Whilst all this has been going on the separated milk passing from the radiator, 
after parting with the cream, is lifted by a second pump to a disc cooler at the 
back, and is then discharged cold into the cans, in which it may be conveyed to 
the calves, or the piggery, or elsewhere. 
