A Butter Accumulator

Manawatu Herald, Volume III, Issue III, 22 September 1891, Page 3

A Butter Accumulator

A butter " accumulator " is the latest invention in dairying appliances. This is simply an attachment for the separator invented by Mr A. Wahlin, Stockho'm, Sweden, who has sold his patent to an American fiun. The object cf this new dairy apparatus is to separate ihe butter fat in a granulated form by the aid of centrifugal force direct'y from the sweet milk, in exactly the same automatic manner as cream is now sopnrated from milk in a centrifugal cream separator. The whole apparatus does not weigh more than 7 or 81bs. It is placed on the top of a separator and revolves, with the separator bowl, inside the common cream lid of the separator. Not the slightest change of alteration is rcade in the separator. The invention has grown out of the fact, that in a common cream separator, where the milk ia separated into " cream " and " skim milk " the cream is not a new factor, Lttt still only a composition of butter fat pnrticles and skim milk 1 articles, only that the former are here so numerous that the centrifugal power is not able to force the heavier milk partioks^ through the fat particles. In making the cream flow over a ledge outward, and spreading it in thin surfaces under an increased centrifugal force, the skim milk particles.being -o much heavier naturally travel much faster than the lighter fat particles, ami cause a number of these later to meet one another with clean, dry surfaces, when they of course will stick together and accumulate into larger sized particles. This spreading in thiu surfaces and re.- epa rating tho cream are continued until the particles, which at each step become larger and larger, have accumulate! into suitable grannies of about the size of a pin's head. Through a small channel which leads from the last annular groove into a small surrounding chamber, by means of a final separation the fit pai tides are divided from the skim milk particles into two distinct layers The skim milk is then thrown out first, through a sepai-ate opening, into the receiving vessel (in this case the ordinary separator cream lid) so as to lubricate the latter, and thus softeA^he blow which the butter par tiw!j£^ would otherwise receive when *being thrown out from the revolving accumulator. The butter granules pass through a small tube into tho receiving vessel and flow out on the surface of the esoaping skim

millr into a tub placed beneath the spout of the cream lid, where they are gathered up and treated in the same manner as is common in an ordinary churn.