The New Butter Extractor.

Manawatu Herald, Volume III, 21 March 1890, Page 3

The New Butter Extractor.

Professor O. Cl. Thi-onger has an article on the new extractor in a recent issue of the Mark Lane Express. He writes as .follows: — " During the ]a-»t three weeks a series of demonstrations have been made at Stochholm, in the presence of many experts and dairymen to test. the merits of the latest invention of the well'known firm of De Laval. Itis called the continual working buttoy churn, and combines in the one machine a cream separator and a churn, The machine will make a great stirin the dairy world. The churn, in common with all Dr I aval's machiuesfis simj>?.e in construction, and consists of a hori* zon'tal copper cylinder about 12in long and 4in in diameter, within which a dasher with bars revolves. This cylindrical churn is fixed to the frnmowork of the eeparator, and can ||be fitted to any of Laval's steampower separators. The churn. , is driven from the separator spindle by a belt, which is made of rope, and.

.and separating and churning cau b done at the same time, but still in dependency of each other, in differ cn t parts of the same machine, and at different temperatures, wlrch l.^s' nf course, of ir.ucli importance ii butteviiifiking. T>.e chum ia put to gether without any screws, consistin simply oi ! three parts, which fit int each other. It is, therefore, yen Bimple to take to pieces when th churniDg is over, and, as the interioi is quite plaiu and free from any corrplicated arrangement, cleaning i perfectly easy. The cream, as sep arated from the milk in the separator portion of the machire, passes through an ingeniously constructed •■ refrigerator placed above the chum under the chnrn itself, where it is then "churiud into butter. Very little power, comparatively speaking, is needed to. work the whole apparatus, -which alao has the merit of requiring very little attention. The butter made by this process was pronounced of excellent quality. and, as it is made perfectly free from buttermilk, should keep well. More over, the quantity produce* seems to be satisfactory — in fact, unusually large. Iv the experiments mentioned lib of butter was obtained from every 2-Jgnls of milk, the milk used containing o\- per cent of butter fat. this result compares favourable with those obtained in th^ churning of ?our or fully ripened cream. ' Every particle of butter fat is removed from the milk, for by a, most ingenious arrangement the butter milk can be made to pass again through the separator, which extracts auy remaining fat globules it may contain. The small quantity of ice required in the refrigator seemed to surprise everyone, and the cream on arrival at the churn was just at the most favourable temperature for churning. If it is preferred not to make the cream, as newly separated, at once into butter it is run off in the usual manner and kept until next morning, until it is ripened, which is done by keeping it at a certain, temperature, and adding a ferment, which brings about the desired result in fourteen or fifteen hours. This cream is then run into the churn and made into butter, whilo the separator an the same time is separating the new milk of the same morning. It is supposed that this apparatus will be a great improvement on the now existing systems of butter making, and it will be especially usefulin bot climates.'