358
DAIRY-FARMING
[EQUIPMENT OF THE DAIRY.
in gripping the can between the knees. The milk sieve or of the “Delaiteuse” butter-dryer, a centrifugal machine strainer (Fig. 2) is used to remove cow-hairs and any that rapidly extracts the moisture from the butter, and other mechanical impurity that may have fallen into the renders the butter-worker unnecesmilk. A double straining surface is provided, the second sary, whilst the butter produced has being of very fine gauze placed vertically, so that the a better grain. Scotch hands (Fig. pressure of the milk does not force the dirt through; the 17), made of boxwood, are used for strainer is easily washed. The cheese tub or vat receives the lifting, moulding, and pressing the milk for cheese-making. The rectangular form shown of-butter. In the centrifugal cream-separator in Fig. 3 is a Cheshire cheese-vat, for steam. The inner vat is of tinned steel, and the outer is of iron and is fitted the new milk is allowed to flow into with pipes for steam supply. Round cheese-tubs (Fig. 4) a bowl, which is caused to rotate are made of strong sheets of steel, doubled tinned to render on its own axis several thousand minute. The heavier porthem lasting. They are fitted with a strong bottom hoop times per T and bands round the sides, and can be double-jacketed tion w hich makes up the watery for steam-heating if required. Curd-knives (Fig.. 5) are part of the milk flies to the outer Fig. 17.—Scotch Hands. used for cutting the coagulated mass into cubes in order circumference of the bowl, whilst to liberate the whey. They are made of fine steel, with the lighter particles of butter-fat are forced to travel in sharp edges; there are also wire curd - breakers. The an inner zone. By a simple mechanical arrangement the object of the curd-mill (Fig. 6) is to grind consolidated separated milk is forced out at one tube and the cream curd into small pieces, preparatory to salting and vatting; at another, and they are collected in distinct vessels. two spiked rollers work up to spiked breasts. Hoops, Separators are made of all sizes, from small machines into which the curd is placed in order to acquire the dealing with 10 or 20 up to 100 gallons an hour, and shape of the cheese, are of wood or steel, the former worked by hand (Fig. 18), to large machines separating being made of well-seasoned oak with iron bands (Fig. 7), 150 to 440 gallons an hour, and worked by horse, steam, the latter of tinned steel. The cheese is more easily removed or other power (Fig. 19). Separation is found to be most effective at temperatures ranging in different machines from 80° to 98° F., though as high a temperature as 150° is sometimes employed. The most efficient separators remove nearly the whole of the butter-fat, the quantity of fat left in the separated milk falling in some cases to as low as 0T per cent. When cream is raised by the deep-setting method, from 0-2 to 0’4 per cent, of fat is left in the skim-milk; by the shallow-setting method from 0‘3 to 0'5 per cent, of the fat is left behind. As a rule, therefore, “ separated ” milk is much poorer in fat than ordinary “ skim ” milk left by the cream-raising method in deep or shallow vessels. The first continuous working separator was the invention of Dr de Laval. The more recent invention by Baron von Bechtolsheim of what are known as the Alfa discs, which are placed along the centre of the bowl of the separator, has much increased the separating capacity of the machines without adding to the power required. This has been of great assistance to dairy farmers by lessening the cost of the manufacture Fig. 16.—Butter Worker. of butter, and thus enabling from the steel hoops, and they are readily cleaned. The a large additional number of cheese-press (Fig. 8) is used only for hard or “pressed” factories to be established in cheese, such as Cheddar. The arrangement is such that different parts of the world, the pressure is continuous; in the case of soft cheese the particularly in Ireland, where curd is merely placed in moulds (Figs. 9 and 10) of the these disc machines are very required shape, and then taken out to ripen, no pressure extensively used. The pasteurizer—so named being applied. The cheese-room is fitted with easily-turned shelves, on which newly-made “ pressed ” cheeses are laid after the French chemist Pasteur — affords a means to ripen. In the butter dairy, when the centrifugal separator is whereby at the outset the milk not used, milk is “set” for cream-raising in the milk- is maintained at a temperapan (Fig. 11), a shallow vessel of white porcelain, tinned ture of 170° to 180° F. for steel, or enamelled iron. The skimming-dish or skimmer a * period of eight or ten (Fig. 12), made of tin, is for collecting the cream from the minutes. The object of this surface of the milk, whence it is transferred to the cream- is to destroy the tubercle crock (Fig. 13), in wdiich vessel the cream remains from bacillus, if it should happen one to three days, till it is required for churning. Many to exist in the milk, whilst different kinds of churns are in use, and vary much in incidentally the bacilli assosize, shape, and fittings; the one illustrated in Fig. 14 is ciated with several other disa very good type of diaphragm churn. The butter-scoop eases communicable through Fig. 18.—Hand Separator. (Fig. 15) is of wood, and is sometimes perforated; it is the medium of milk would used for taking the butter out of the churn. The butter- also be killed if they were present. Discordant results worker (Fig. 16) is employed for consolidating newly- have been recorded by experimenters who have attempted churned butter, pressing out superfluous water, and mixing to kill tubercle bacilli in milk by heating the latter in in salt. More extended use, however, is now being made open vessels, thereby permitting the formation of a scum
