Cream Raising by the Centrifugal Process.

Manawatu Standard, Volume IV, Issue 228, 23 August 1884, Page 2

Cream Raising by the Centrifugal Process.

j The sepamtionjof cream from milk by the me of separators, or a* it is called the centrifugal process, has so j revolutionized the system of dairying, that it deserves special detailed description. The separators at present m ÜBsare Messrs linxen and : Ham-, merwicb, Lavals, Nielson Pelersens, Ijefeldts or Hansen Brauii's .pateuts. They little differ from each other, as ; their differences are principally m the driving gear or pattern of the outside of the machines, the principle is the same m all. The machines revolve at from 2,000 Ho 3,500 revolutions, per niin'ute. The centrifugal motion is familiarly illustrated by a boy twilling a stone around at the end of a string, the stone being the heaviest, has a tendency to fly off. Or more coirrectly illustrated by the revolutions of a top spinning round on its l*ase. A separator is simply, a hollow gigantic topi The separation takes place m the hollow of this top while m motion ; milk is oouducted to ib by means of a tube and a* m the case ot the stone at the end of the string the heiaVier paHicles continually tend j;o * fly! off. Tile separated milk is the heaviest and rushes to a ea'titv at tW top of the basin of the machine and m conducted aw*y to another receptacle by a tube. The cream is skimmed off and conveyed away by > another tube ; the cream is now ready to; be churned and the milk ready for sale. ThUs within one hour and a half from the time the milk is taken from the cow, the butter is ready for the table and the milk ready for sale. Before the discovery of the primitive 'idea for centrifugal cream raising by Lqfeldt and Leutch of Kiel, as late as 1877, there were several schemes tried to raise cream m a cleanly manner and so as to obtain fair propor-^ tions of cream. But ail of these systems were found io be subject to a certain degree of failure from some unforseen cause such as sudden change ; of temperature from contamination of the milk caused Hy the exposure of large surfaces of milk ta the atmos phere, which always contains minute germs and which may have arisen from some adjacent cesspool, filthy cow yard, nnd other equally repugnant sources. It is now well known that milk will quickly absorb the floating noxious germs, which m this medium increase infinitely and rapid- . ly causing decomposition and rendering it unfit to produce good butter, and highly detrimental to health to take as a beverage. Or dairies may be i and often are ill-constructed, and contain m themselves a never failing source of contamination, being reekins: with foul odours, badly drained, and consequently impossible to cleanse effectually. These various causes, individually ,or combined prevented the dairy man frotu. turning out a first-class article. Butter from the most carefully managed dairy would sometimes be a failure, and the milk from which the ci/eam was taken, was often sour^ from the long exposure to the atraos-' 'phere., Itjwas therefore unfitted as an article of food for human consumption. , Besides this the r)besC systems cojilcl not .obtain the .proper amount offcream from the milk. Ail \he#e systems shew a loss m the quality and consequent pi ice of the butter, m the waste of milk which is unfit for food, and m the deficiency of cream. Separators claim to remedy the.se disadvantages. The cream taken .by them -.is i perfectly sweet, as the milk, has not time to deteriorate from contaminating influences. It produces i more cream than any known method. Jt gives iis »> new separated milk ! 'and eminently fitted for an arfcicld •of; food. It does away with ,the drudgery of skinuning, cleansing pans &c, from time immemorial borne by the farmer's wife. * It allows bis wife and daughter to atl end toother important duties, such as bouse duties,: rearing of young sfc(»ck <kc, and other duties both manifold and incessant. B jitter made from' this; cream commands the highest prices. It is perfectly 1 sweet and fresh. It. possesses an, agreeable aromhj a sweet, nutty flavour, an uniform color, is of a firm consistency m fact possotises the marks of good wholesome .butter m ah -eminent degree; It cannot be tainted, as it i* made from cream off new mil k, this also : prevents it from becoming strong and rancid. It does, not show that unpleasantly pale uneven color shown bad butter made from cream standing ioo long on the milk. TheolaimsM tl^e separated milk a^s an, article of fqod ought not to, he overlooked. I«ifew milk consists, of wat^r, fatty matter, milk sugar, caseino, . aud mineral matter. Separated milk is only distin£f\iishab,le from new milk m the absence of the fatty matter. The highly nourishing milk sugar, curd, and mineral matter are still tljere. component, parts are uUUsed by the human body as follows; -i-The milk sugar supplies the waste of heat, the builds up the sinews and muscle*, and the mineral matter supplies the wants of the byain and nervous system. w.\th phosphorous a.nd \\a\Q tqr the teeth and bones. Another advantage that claims, the notice of;t head of a family who has his. quiver well filled up is that besides being pure, cleanly, and highly nutritious, it is cheaper than any other article of food, and yeb contuius all the elements requisite to sustain life m an eminent degree. • It is i unadulterated, a.s pbming fvcim a large dairy where if a,ny milk i^ bought it is lioqghc subject to severe analytical tfusts j it is bound to be up to a certain standard of purity and cleanliqess, which etfectually gqavantees the cjMHlity of the milk. The .separated i milk m prefemble and superior to the spurious; uncleanly, and adulterated article aupplied by some unprincipled vendors of milk as pure new milk. Even some of these people sell butter > as well as milk, so, that the more expensive article ia deficient m the ; cream, as well las m the quality. The ojverpopulated centres and industries it\ .London and other large towns of England, are now enjoying the beqe . qti* qf- milk. The underpaid artisan was. debarred frqm purphasing the m,ore expensive new milk fn>m his scanty earnings. This .was purchased by his more opulent neigh, opur.-, and eren they paid dearly for this, necessary food, which is there loqked on as a necessity and a luxury. His family were denied th,e nutrition than eannoti be supplied %o readily as

by pure milk. Pure air *nd pure I milk were not for his enjoyment. So we can readily account for the high rates of infantile mortality, denied at once as thej were of the two great necessities "for health and food. But the " bitter cry of outcast London," has somewhat been alleviated by the introduction of pure separated milk. By the »*wift iron horse ie is conveyed to these teemins; centres perfectly sweet and fresh from the cow, aud is sold to'them at a cheap rate. The Alusbury Dairy Company, Lord Vernon's dairy at Sudbury, the. various - Dairy -Supply Associations' alike supply this milk. As much as 267,235 gallons was sold by the Salbury dairy alone m 1883. This year it is anticipated all the .separated milk from these, large dairies will find 5 a ready sale. The value of this milk has been proved and is so ; much recrtgnised' that milk suppliers m the towns are now using separators and at once securing a fancy batter and pure saleable , milk ( which m some of lhe - (- principle thoroughfares, is sold over the counter to the thirsty public at|a small .price, perhaps supply ing a want that heretofore as been supplied bjr 'less innocent;, beveVages.r< Let v* gije all praise, ,to;the : Kiel/inyentors wpohave unwittingly nonferred such a substantial. benefit to the struggfliflg sons of toil. -ii| ■;. ■ r '':;:d'-: \'i'-<,- ' <r{ — -■- Oak.