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PASTEURIZATION
AND
MILK PRESERVATION,
WITH A CHAPTER
ON SELLING MILK.
Oy,
WITH 70 ILLUSTRATIONS
Price 50 cents.
,~ Published by
J. WpMOONRAD.
WINNETKA, ILL.
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L. Pasteur in his Laboratory.
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Sy Prowse:
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LOUIS PASTEUR.
Born Dec. 27th 1822, this son of a tanner early showed his ex-
traordinary talent, and if I was to attempt only to enumerate the re-
sults of his life’s work, it would take more space than this pamphlet
Nevertheless I cannot publish a treatise on Pasteurizing without
hinting at some of the benefits which the farmers have derived from
this great man’s work.
He is the first one who studied this world of bacteria, or, as he
called it, “infinite little,” in a systematic manner. Thus he proved
how fermentations such as in beer, wine and milk are due to living
organisms and that different bodies are acted upon by different fer-
ments.
He also showed how most-—if not all—epidemic or infectious dis-
eases are due to these little fellows and that when once properly
known the remedy for the disease may be found. Thus, he saved
millions of dollars to the silk worm growers in southern Europe and
to the sheep-farmers of Australia.
The manufacturers of vinegar learned from him that the true
vinegar ferment is a little fungus.
The winegrowers learned that by heating their light wines to
140° and cooling them again, they could preserve them much longer.
The brewers received the hint that it was possible to make a uni-
form good beer, which would keep well, by the same process of heat-
ing and cooling (pasteurization ) and the use of a pure culture yeast.
All these hints, even if they have not been developed practi-
cally by Pasteur, have saved millions of dollars to the farmers.
Though Pasteur never took up the milk studies, he is said to have re-
marked to an English scientist with a sigh: “ Ah! there is a rich field
indeed for investigations.”
Nevertheless the useful Meese of milk and its ferments
made by other scientists such as Storch, Grotenfeldt, Weigman.
Freudenreich, Kramer, Adamets, Hueppe. Graeff, Duclaux, Conn and
others, is all more or less excited by Pasteur’s original work,
Hence I am correct in saying that if dairy farmers will only
apply the lessons given by these men practically, Pasteur will also
have been the means of saving them millions of dollars.
But all this may be said to refer only to dollars and cents, when
I think of the human life which this man’s work has saved, when I
think of the human sufferings which he has alleviated, then I lay
down my pen, no words of mine can express the gratitude which we
all owe him. J. MonraD.
After writing the above, news comes from Paris that Louis Pasteur died Sept. 28th, having suf-
fered a considerable time from paralysis.
i ae
4
TABLE OF CONTENTS.
Louis Pasteur in his study,
Iutroduction
CHAPTER J.
Milk and its Preservation.
Chemical Preservation,
Preserving by Cooling,
in Vacuum,
by Electricety,
by Heat,
by Condensing,
by Pasteurization,
by Intermittent Pasteurization,
Pasteurizing from the Milk shipper’s standpoint, :
Sterilizing,
CHAPTER II.
The Farm Pasteurizer.
CHAPTER III.
The Pasteurizing Heater.
Fjord (churn) Heaters,
Laval and Lawrence (surface heaters with milk exposed,)
Surface Heaters (with milk protected,)
Tank Heaters,
Centrifugal Heaters,
CHAPTER IV.
Storage Tanks.
CHAPTER V.
Pasteurizing Cooler.
Coolers with exposed surface,
protected surface,
Centrifugal Cooler,
Ice Coolers, ; :
Direet Sales.
Shipping Milk by Rail,
CHAPTER VII.
Pasteurization in Creameries.
Skim milk,
Jream, =
Whole Milk.
Letters from men, who do it,
CHAPTER VIII.
Home Pasteurization.
CHAPTER IX.
General Pointers.
The Modern Germau Creamery,
* Ye Old Creamery and Cheese factory from 1705,”
Page
~I =!
68
74
INTRODUCTION.
The following treatise on pasteurization must not be taken as
an endorsement of the general introduction of the system, far from
it:—
While conditions often exist which make pasteurizing highly
profitable, it is much better if we can eliminate these conditions,
—-in short, provention is better than cure.
- However, we must take the conditions as we find them, and it is
far better to pasteurize the milk than to use any of the different pre-
servatives if it is desired to keep the milk sweet longer than is possi-
ble by simple cleanlyness and ice.
Chemical preservatives of whatsoever name and however harm-
less for preserving other foods, should never be used in milk, as the
latter may be given to infants, while the other foods are only used
by adults.
It seems to me that if strict prohibition laws are not enforced,
every milk producer, every milk dealer ought to have enough con-
science to prevent them from using a preservative which may make
them guilty of manslaughter.
Nor is there any excuse for using chemical preservatives, as past-
eurization will do all that they can do, and more.
It is well however to understand clearly that pasteurization
should not be confused with sferlization. The latter, to be perfect,
involves the heating of the milk to such a high degree (above the
boiling point) that is practically destroys it for commercial purpos-
es, and even where a somewhat lower temperature is used, (210°
to 215°) there is sufficient boiled flavor to make it more or less un-
popular.
Meanwhile I shail show the different purposes for which pasteu-
rization may be utilized, and describe most of the devises proposed
and used.
It is my pleasant duty to acknowledge the use of Dr. H. Weig-
man’s excellent little book on this subject “Milch conservirung,” the
works of Profs. Duclaux, Freudenreich and Leze, as well as Bul-
lettin 44 (Wis. Station) and “Milch Zeitung” a paper which every
dairyman who reads German should keep.
J. H. Monrap.
Winnetka, Cook Oo. Ill. Oct. 14, 1895.
or
CHAPTER I.
MILK AND ITS PRESERVATION.
Milk as it comes from a healthy cow fed on pure food is abso-
lutely pure and steril, that is, if we could secure it without admission
of air in a sterilized bottle, it would keep—if not forever—for a very
long time indeed.
Practically this is of course impossible, and thousands of germs
(bacteria) float in the dust laden air, adheres to the udder the flanks
of the cow, the hands and the clothing of the milker.
Even supposing that the utmost precaution is taken, that the
cows are carded and brushed that the udder, and the hands of the
milker are washed, that the barn is thoroughly ventilated just before
milking, even then remains the favorable breeding place for bacteria
the end of the milk duct in the teats of the cow where they find the
best temperature and the best nutrition in the few drops of milk
which remain from the previous milking.
But it must not be supposed that all these bacteria are undesir-
able, some of them do no harm, and some of them are useful, not
only in the manufacture of cheese and butter, but also in aiding us to
digest the milk.
This explains why there is a difference of opinion among physi-
cians as to the desirability of giving infants sterilized milk.
I am therefore of the opinion that wherever we are sure of getting
milk from a healthy cow under veterinary inspection and with the
above mentioned safeguards, as well as the additional one of using
only sterilized vessels, or at least those which have been exposed to
steam or boiling water for 10 or 15 minutes, we have done all that
can be expected even in this “antiseptic” age.
But, when we come to the practical task of supplying large cities
like Chicago and New York with milk at a reasonable price, we meet
the difficulty of an effective control. In these cases I do not hesitate
to recommend pasteurization for two reasons. (1) It will, without
perceptibly changing the taste and digestibility, kill a great many if
not all bacteria. (2) It will enable the milk producer and dealer, to
preserve the milk sweet for 36 or 48 hours longer without fear of
committing infanticide with preservatives.
6
7
In order, however, to get the full benefit of pasteurization it
should be done as quickly after milking as possible and the before
mentioned precautions in the shape of the utmost cleanliness must
not be neglected.
CHEMICAL . PRESERVATIVES.
The usual precaution taken by honest milk shippers, is to cool
the milk before hauling it to the railroad, and where this is done
properly and the cans kept clean, the dealers in the city manage by a
liberal use of ice to sell most of it before souring.
But the eloquence of the agents for preservatives as well as the
inherent laziness of human nature which said agents know how to
“work,” has lately dulled the sense of responsibility in the shippers
and induced them to use these preservatives extensively.
Their use is made illegal in most civilized countries England ex-
cepted, where I find not less than 10 different (?) kinds advertised
in the dairy papers for 1895 under the following names “ Semper
Dulcis,” “ Arcticanus,” “Glacialine,” “Sal Preservare,” ““R. J. J. &
B. Preservative,” ‘Preservitas,” ‘“Crystaline,” ‘ Periodate,” ‘“Tom-
linson’s Preservative” and Duncan’s Preservative.
Add to this, sundry American fancy names, and it may be im-
agined to what. extent the public is being imposed upon by the
milk dealers who on their side are being imposed upon by the manu-
facturers who charge from two to ten prices for a fancy name!
I shall not enter a discussion on their comparative value, be they
composed of Bicarbonate of soda, Borax, Boracic acid, Salicylic acid
or the latest by “ Effront” Hydrofluoric acid and Fluorites.
No honest man should use etther of them in milk.
PRESERVING BY COOLING.
This has, as before said, been used more or less—generally less—
by all milk producers and, if properly done, is very effective.
Most of the bacteria do not develop at a low temperature which
however does not kill them.
It has been demonstrated by ‘«*CNOPF”’ and «* ESCHERICH ”
that they multiply in milk at 90° Fah. twenty-three times in 2
hours while at 54° they only multiply four times in the same time
and while in four hours at 90° 215 times, they only multiply §
times at 54°.
To show how enormous the increase is at the favorable temper-
ature (90°) it is enough to say that in six hours they multiply
8
3800 times. Just think of it! for every one of these little germs,
hundreds of which may ride on a speck of dust floating in the air, or
left in the seam of the milk can, there will be 3800 if the milk is left
for six hours at 90°! If the milk is kept close to the freezing point
the increase is hardly perceptible. | /ce should thus be the basis for
all honest and healthy milk supplies and the idea of freezing the
milk into solid blocks lies near.
This has been done in Paris (France) by “G. B. Guerin.”
The milk was filled in vessels which when frozen by a refrigerator
machine, were insulated for transportation. Frozen milk has been
used for years on board ocean steamers.
As it takes quite a while to freeze the milk solid, there is a draw-
back in its creaming during the process, so that the “block” consists
of a very poor layer at the bottom with one of cream on top and a
very concentrated not frozen milk in the funnel-shaped indentive in
the middle of the block. Thus a thorough mixing after melting is
made rather difficult.
This phenomonon has even been suggested for the condensing
of milk instead of heat which will be mentioned later on.
Lately Mr. Casse of Denmark has taken a patent on a process,
infreezing milk which has been utilized in shipping large quantities
to the London market.
Part of the milk is frozen in solid blocks and these are packed
in large pine easks which are provided with certain hooks to hold the
ice in place. The cask is then filled completely
with milk, that has been cooled to 34°. The
: casks are more or less in-
sulated in the cars and on
board the steamers by coy-
ering them with sawdust.
and the milk arrives in
London ina sufficient good
condition to alarm the
brittish dairymen.
I understand however
that before freezing the
milk is pasteurized.
PRESERVING IN VACUUM.
In L’Industrie Latiere May 10th. 1891, M. C. Nourry expresses
i,
his belief in this system and though I do not share this belief, it
may be of interest to put it on record here. Figs. 1 and 2 represent
the proposed can, A is the body of the can preferably enamelled. c
is the piston screw which is turned by the handle p. 8B is the piston
head with valve G opening up and F opening downwards. 4H is the
opening in the cover and J a slide which slides in a groove on the
lower side of the cover.
Suppose the pistonhead B is at the top ab, the can is full of
air. By screwing the pistonhead down to cd the air is expelled
through the valve G.
The milk is now poured in by the opening H so as to fill the
whole can and the opening H as well. This drives all (or nearly all)
the air out and the slide J is closed.
Pistonhead is then screwed up to ab, letting the milk through
by F into the space c d e f where it is free from air.
When the milk is needed, a few turns on piston will press some
through G and it is poured out by H. The apparatus is cleaned by
unscrewing the cover at V and the inside of the can as well as the
pistonlead may be made of glass!
Granted that this process will do all that it is claimed, granted
it will prevent the cream from rising, granted that the anaerobic
microbes cannot develop without their aerobic cousins haye prepared.
the way for them and granted that the latter cannot live without air.
Granted all this, my readers will agree with me that the cost of such
cans would preclude their use.
PRESERVING BY ELECTRICITY.
This, like butter and cheesemaking by electricity, has been
talked about, but while experiments seem to have proved that elec-
tricity may to a certain extent piralyze microbes, nothing practical
has been evolved as yet.
; PRESERVING BY HEAT.
It has been shown how the bacteria germs develop best at about.
blood heat and how their development is reduced all the more, the
colder they are kept,—but excessive heat has a similar and even bet-
ter effect. This has been known for ages and the preservation of
milk and cream by boiling is a common precaution among house-
keepers.
Yet, unless the milk is cooled down and kept cool, the effect is
only to keep it sweet for 12 to 24 hours longer and the boiled taste,
10
to which so many people object, prevents its general use. This taste
is much more pronounced in milk heated in open vessels than in
milk sterilized under steam pressure in the modern apparatus and yet
there is the same objection of its being less digestible by the coag-
ulation of the albumen. Compare the digestibility of a soft boiled
and a hard boiled egg or that of a raw and boiled oyster.
PRESERVING BY CONDENSING.
If this boiled taste were not objectionable, it seems to me that
condensed milk as lately made without addition of sugar would be a
more rational way of solving the milk supply of large cities, but
though this has been attempted in several large places, it can not be
said to have become very popular. Condensing milk with addition
of sugar has been and, I believe, will be the favorite method of pre-
serving milk for ship’s use and in mining camps, where the trans-
portation of 75% water is quite an item.
—As condensing requires a large and expensive plant it is no use
to more than mention it, unless it be to draw the attention of city
milk inspectors to the necessity of having an eye to the frauds in
these preparations, as I have tested several samples which showed
they were nothing but condensed skim milk. I refer also to the so-
called evaporated cream, often simply condensed new milk. \
IT may in this connection express the opinion that at the present
demand for these goods there is at present more than enough factories
to supply it, and that farmers should bevery cautious about establish-
ing small inefficient plants, they will find it difficult to compete with
the two world renowned firms “* BORDEN and ANGLO SWIZZ.
Whatever the new system of condensing anilk by freezing may
turn out to be. I cannot foresee, but unless such milk is kept frozen
or nearly so, it seems that its keeping quality must be very problem-
atic.
It is claimed (Mc Intyre) that by freezing the milk im shallow
metal pans it is possible to secure a thin layer of pure ice on top and
by breaking this up the whole mass of milk is converted into a mix-
ture of ice crystals and condensed milk. _
This mixture is put into a large separator like those used in
sugar factories and the condensed milk strained from the crystals by
centrifugal force.
The remaining crystals are said to analyze 0.2 of solids.
This system would have the advantage of a natural flavor, but I fear
it will not prove practical.
aI
PRESERVING BY PASTEURIZING.
While the heating of milk to boiling point, or there about, always
gives a boiled flavor, it is possible to reduce this so as to make it
barely perceptible, by heating only to 150° to 155° Fah.
Experiments have shown that if the milk is kept at this temper-
ature for 20 to 30 minutes most of the bacteria will be killed.
First of all the lactic acid bacteria will succumb and this is the
fellow which generally “ loppers” the milk.
But other and more dangerous bacteria among those which are
most liable to be found, are also killed.
Thus did “BITTER” find that 30 minutes at 155° killed the
tubercle, the typhoid and the cholera baccillus.
But there are also others which require a temperature of 230°
and more to destroy—and it is thus evident that a perfect safeguard
is not even obtained by heating to 212° or 215°.
And if this is so, it seems to me absurd to attempt to overcome
the popular prejudice against the “boiled flavor’ when we can
secure a safeguard against the most common dangers by heating
only to 155° which does not develop that flavor.
But. while heating to boiling point and even heating to 155°
kills most of the bacteria, it does not kill their spores, and hence
if the milk is left at a favorable temperature (between 80° and 100° )
for any length of time, the genus will develop and the battle com-
mence anew.
The milk must therefore be cooled immediately as low down as
possible, at least to 50°, and it is of the highest importance that this
is done quickly, especially between the temperature of 120° and 70°.
It matters less if the cooling is slow from 155° to 120°.
INTERMITTENT PASTEURIZATION.
In view of the above fact, it has been proposed by Dahl to heat .
the milk inclosed in vessels to 158° for # hour, then cool to 104° for
the same time, then heat again and cool, in all four times At last
heat it to 175° or 212° for half an hour and cool to 55°.
This is however neither sterilizing nor pasteurizing and is sim-
a modification of the intermittent sterilization proposed by Tyndall,
and though very effective it is very complicated and expensive.
Large quantities of milk has nevertheless been shipped to London
from Norway, preserved by this ‘DAHL ” method.
12
Meanwhile I have made a few experiments which lead me to
believe that if an increased safety and keeping quality is desired
the following process may be practical It is simply a modification
of Dahl’s and is to heat to 155°. Keep it there for half an hour
then cool to 100° and keep it between 90 and 100 for 2 or 3 hours,
then heat to 155° for half an hour and cool to 50°.
While no bacteriological examination controlled these experi-
ments I secured a prolonged keeping quality over and above the
single heating and cooling of about 12 hours.
PASTEURIZING FROM THE MILK SHIPPER’S STANDPOINT.
In the above I have chiefly discussed the advantages of pasteur-
izing from the consumer’s stand-point in so far as its protecting them
against dangerous germs.
“But to the milk-shipper, the main question is the increased
keeping quality, and to be protected against the losses incurred by
sour milk,— often large in hot weather, and always larger when there
is a surplus of milk on the market (queer is’nt it?) Lf we consider
these losses I believe that pasteurization will pay the shipper to large
cities as a business proposition by its increased keeping quality.
And the more so, as the middlemen should certainly be able to
handle this milk, the keeping quality of which is at least 12 to 24
hours better, at a smaller margin.
~ Nor should the consumer object to paying something extra for
the extra protection which the pasteurizing gives him.
STERILIZING.
Though I consider it absurd to object to the insignificant
boiled flavor” which the best sterilizing apparatus leave in the
milk, and though I acknowledge that if pasteurizing is good as
a protection against infection and as a means of preservation, steri-
lizing is certainly better, I write for the great army of practical
dairymen, and for these sterilizing with its rather expensive appar-
atus is of less interest and hence I confine myself to pasteurizing.
T just mention the apparatus shown at the Columbian Expo-
by Popp & Becker of Berlin, which is advertised in German papers
under the name of ‘* STERILICON ” and for which F. Correll & Co.
132 Nassau Street, New York is agent. Neuhauss Gronwald Oehl-
mann also showed his apparatus both for bulk and bottle sterilizing
and showed it in working order.
Besides this Dr. Weigman describes one made by Paul Ritter
yon Hamm. .
Any one who studies the apparatus described for pasteurizing
can easily adapt or modify some of them for sterilizing.
But if care is needed for pasteurizing much more care is
required for sterilizing as the object here is not only to kill most of
the bad bacteria, but also to preserve the milk not for days or weeks,
but for months.
I sampled milk sterilized in the “ Sterlicon” which was claimed
to be 6 months old and which was perfect.
av CHAPTER “EF.
THE FARM PASTEURIZER.
In giving a review of the different apparatus proposed for pas-
teurizing I regret to say that it seems to me that none of them are
perfect though most of them fulfill their object.
It may also here be in place to make it clear that the process and
apparatus needed in pasteurizing milk or cream for commercial pur-
poses is different from what may be used in pasteurizing cream for
butter making or milk for cheese making.
In the latter two cases it has been proved sufficient to heat to
155° or 160° and cool immediately to 65° or 70° as the “starter”
‘is then added and the, therein contained, right kind of bacteria have
a chance to develop and predominate before any of the bad bacteria
get time to recover from the paralyzing effect of the heating.
Otherwise the keeping of the milk or cream at 155° forat least 20
minutes (30 is better) is essential, and this has caused bacteriologists
like “ Bitter” and ‘ Russell” to condemn the continuous pasteurizing
apparatus
In this they are right when used as at present, but it will be
shown later that the objection is not tenable, as the temperature may
easily be maintained for the desired period by introducing an insul-
ated storage tank between any of the continuous heaters and coolers,
a plan which was first proposed by me in Hoard’s Dairyman.
Yet it is important that the readers understand the necessity of
this difference, and when they choose an apparatus to do so with a
view of the desired object.
The beauty of this process is that anybody may use it on a small
scale without investing any money in special apparatus more than a
small thermometer. Take a glass jar, a tin can or bucket holding the
desired amount of milk, and place it in a boiler with warm water on
the stove.
Stir the milk continuously until it is 155° Fahrenheit, and
see to it that when it has reached that temperature the water in the
boiler is only a degree or two higher.
If it should be higher, reduce it by adding cold water. Place
13
14
the boiler where the temperature will remain stationary for 20 to 3Q
minutes and cover the milk can.
Meanwhile, have a tub filled with cold water, preferably with ice
water, and place the milk can in it. Moving the can round with one
hand (so as to stir the water), the milk is stirred with the other hand
until 50 degrees cold.
Where there is a tank with flowing cold water, it is enough to
stir the milk, but where neither this nor ice are at hand, the quantity
of water must be regulated according to its temperature.
If, as for instance, there are 20 lbs. of milk at 155° that
we desire to cool to 60° (50 would be better), we have to cool
20 lbs. 95° or 1900 units.
Supposing then we have water at our command at 48°;
then we must theoretically have 1584 lbs. of this water to reduce the
milk to 60°, but practically this is. not enough and it would be
too slow work, hence I consider that 300 lbs. of such water would be
nearer the mark.
This question of cooling is the great stumbling block which for
years will prevent farmers from pasteurizing the milk. Indeed, I
feel inclined to make the broad assertion that unless there is flowing
water of not more than 48° or else a good supply of ce, pas-
teurizing should not be attempted.
But, as I have urged again and again, there is no reason why
every farmer should not lay in a stock of ice. In Sweden I had my
icezheap simply covered with sawdust. There is no need of expensive
ice-houses, and a stock of ice will prove a blessing to the housekeeper
and useful for other purposes.
As to ice, the theoretical amount required to cool 20 lbs. 95°
would be about 14 lbs., but practically it will take about pound
for pound unless the first cooling is done with water. In that case
4 lb. of ice to 1 lb. of milk may be figured on.
Pasteurizing costs money for fuel to heat and ice to cool, and
the latter is the most expensive, but even if we take the highest
amount of ice, the cooling will after all only cost 10 cents for 100 Ibs.
if the ice is $2.00 per ton.
It is an easy matter for anyone who has a thermometer to make
the above experiment ona small scale and convince himself of the
effect. Unless more than 200 lbs. are to be pasteurized I see no need
; 15
SRT of buying any expensive apparatus.
a Get as many shot-gun cans, 8
inches in diameter and 22 inches
high, holding 40 lbs. each, as may
be needed. Place them in an ob-
long boiler (Fig. 3), made to order
if necessary. Get a suitable tank
for cooling, and a stirrer (see Fig.
3). That is all there required.
I acknowledge, however, that if money and steam is at command.
it is less work to use some special apparatus than to keep four or five
cans stirred by hand, yet part of this gain is counterbalanced by the
increased labor in keeping the apparatus clean, and at present I know
of nothing better for small quantities than common shot-gun cans.
CHAPTER III.
THE PASTEURIZING HEATER.
In writing the history of the apparatus which have been and are
used practically, I find itimpossible to mention them in their proper
chronological order.
It must always be remembered that a pasteurizing apparatus
must consist of a heater anda cooler unless indeed the same appara-
tus is used for both as in Prof. Reessell’s, John Boyd’s and others.
In Denmark the first heat-
er used was the one constructed
by-the late Prof. Fjord for heat-
ing the milk for the separators
Fic. 4. This. consists) jor va
strong wooden ‘barrel D in
which a tinned copper vessel ©
is inserted. A stirring appara-
tus K prevents the milk, which
enters at M through H, from
scorching on the side. Steam is
introduced by F if exhaust and
E if direct steam is used. Con-
densed water escapes through G.
The milk outlet not shown in
the illustration, is above the
the wood. The cooler used is
generally of the Lawrence
type.
Fig. 4. In Sweden the first Laval
Pasteurizer (see Fig. 14, page 21) represents another principle. The
milk is pumped up over a series of disks, the upper ones being heat-
ed by steam, the ower ones cooled by water. °
Both these were designed originally for pasteurizing the skim
milk, a practice to which the economical sense of the Scandinavian
farmers insisted on soon after the introduction of the separators.
The Fjord heater has the advantage of holding the milk a little
16
SS
longer warm than the other, but as far as practical results they are
WE
LE eto
about alike and the features of
both, may be traced in most of
the German and English heat-
ers.
FJORD HEATERS (CHURN
HEATERS).
Thus in England R. A.
LISTER & CO of Dursley make
the one illustrated in Fig 6 and
judging from appearance a very
substantial and well made heat-
er it is.
In Germany ‘ Bergendorfer
Kisenwerk” constructs an ap-
paratus shown in Fig. 7. The
main difference is the milk in-
take which is from an open
eutter M into the cover which
has an open pipe in the centre
round the shaft of the stirring
apparatus. The steam enters at
s and condensed water escapes
at N. The milk outlet is at kK
and the last milk is emptied at v.
The well known manufact-
urer Ed Ahlborn of Hildesheim
makes a very neat modification
1s
shown in Figs. 8 and 9. The apparatus is
swung on pivots. The steam enters
through one of them (b), this facilitates
the cleaning of the apparatus. The con-
densed water escapes at d, while the milk
enters by a cup aa which is connected
with the stirring apparatus and provided
with two tubes which lead to the bottom.
The milk escapes by c.
A. ROSSLER of Berlin constructs a
similar apparatus and so does ‘* AHRENS ”
but his apparatus has a larger capacity
and thus exposes the milk to the heat for
a longer time.
Messrs. D. H.
| BURRELL of Little
"#3 _ By Falls N. Y. con-
=, Sie = structed another
modification of this
apparatus sugges-
ted ‘by Mr. s22D:
Frederiksen. This
is illustrated in
Fig. 10. deggie
the wooden tub a.
but the inner ves-
, sel B B B B has a
ac ee NA, cone in the centre
NY a
zh = Saas 4 o|
ALLEL LLL LE waadstaia,
\W
AW == NS B’ B’ B’ B’ which
LALA LLL AMM Ld LUMA leaves a deep an-
Fig. 10. ular vat M with a
stirrer D D D D.
The milk enters at H and the stirrer is driven by a cord pulley L
below the bottom which is connected by a shaft N through the tube
KK. Steam enters at s through a perforated coil s s which ends in
the centre of the cone. The space 0 0 0 o is filled with water and
has an overflow pipe not shown. The last milk is emptied at v and
the water at w. The top of the cone B’ B’ is kept below the surface
of the milk which escapes at p. In order to prevent steam from .
forcing the air from the cone, an aircock is provided at a,
us
The apparatus holds 500 lbs. and thus exposes the milk for 15
minutes to the heat if 2000 Ibs. an hour is run through it.
The objection to all these apparatus is that the stirrers keep on
mixing ths new cold milk with the heated and this objection is the
vreater the smaller the quantity of milk is which the apparatus
holds.
In spite of the stirrers running close to the walls, there will
always be some coagulated albumen on the sides and it has been
proposed to have the stirrers covered with brushes as has been done
in the case of other apparatus which will be shown later.
All the above mentioned
apparatus were designed to heat
the milk to 150° or 160° Fah. only,
but it is in order here also to men-
tion the two latest sterilizing
heaters which of course may be
used for pasteurizing, as they evi-
dently are an evolution of the
afore mentioned heaters.
It is true KLEEMAN’S Fig. 11
may be also said to be a simplifi-
cation of his previous rather com-
plicated but effective sterilizer.
The milk enters at the bottom
of the vessel at mM in the cen-
tre of the cone, flows upward
and then down in the anular ring
and up again compelled by a cor-
responding anular water tank which is attached to the cover.
The steam or hot water is found in s, s’ and s” and the milk
passes between these leaving at 0. The dasher D D D D prevents the
scorching of the milk.
The milk is forced through the apparatus and elevated from o
up to the cooler by a force pump.
In Fig. 12. we find a similar idea by Mr. W. Wetterling of
Wismar, Germany. ‘Two steam chambers are inserted in a barrel 4
one G in the centre and another £ ringformed, leaving an anular
space between them.
The milk enters into this by L and rises between the two steam
20)
TVW
iG i Gin eV)
TW Wwe
Nw
LAN.
>
Laid
ie
Fig. 13. Dierk & Mollman’s Heater.
———— — chambers overflowing the outside steam
chamber E and then down again be-
tween E and a rotating cylinder B and
# finally up in‘the barrel and out by M.
The rotating cylinder B has brushes
attached and so have the stirrers F which
are screwed in the top of the rotating
ay
£ Asi
LLM
cylinder.
The pulley D revolves the cylinder
and the stirrers which brush the steam
chambers on both sides continuously
and thus prevent the scorching.
DIERKS D. MOLLMAN in Osnab-
Fig. 12. ruck also aims to prevent scorching by
providing the dasher with brushes see Fig. 15. The milk is forced
through it with the milk pump A and passes between two cylinders
which are placed in a tank bD, and from there it is forced up through
the pipe M to the cooler.
The rod R rotates the stirrer S which is
provided with brushes. The steam pipe C
has a lower opening into D and an upper one
in the centre of B shown by the arrows.
The cover of the outer cylinder can be
taken off.
‘¢ HOCHMUTH ”’ has also left his surface
heaters described elsewhere and constructs
an apparatus with stirrer which he rotates by
the steam used for heating.
SURFACE HEATERS WITH MILK EX-
POSED.
We have thus traced the Fjord heater in
all its evolutions and turn now to those
heaters where the milk is allowed to trickle
over the outside of a heating surface by it’s
own gravity.
In Sweden DE LAVAL constructed the
well made if rather expensive combined heat-
er and cooler, Fig. 14.
Fig. 15.
heater placed horizontally Fig.
16. and also one with both
heater and cooler in a horizon-
tal position. Fig. 17.
tion to this change,
22
In Germany Hr von F. HOCHMUTH
adapted the Lawrence cooler to his pur-
pose as shown in Fig. 15. It is divid-
ed in three parts. The lower one acts
as cooler, the water enters at the bot-
tom and is then, when warmed at the
top of the cooler led through a curved
pipe into the upper part leaving at a.
There the heat absorbed from the milk
is utilized for the preliminary heating.
Meanwhile the centre part is heated by
steam entering at D and the condensed
water escaping at C.
We find the same objection to this
apparatus as to the Laval, in the great
drop, which requires the milk to be
pumped. This led Mr. Hochmuth to
modify it and construct one with the
Ppl ESET CT,
AMOS
\
In addi- f fae)
he also ates : =
adopted ISS
a cover Fig. 17.
which protects the milk against the air as well
compels it to follow the curvature of the cor-
rugated surface instead of flowing on top.
LAWRENCE also constructed his appar-
atus with a cover for the heater (see Fig. 18.)
in which is used a hot water circulation system
(a—b).
There is thus no end to the combinations
of heaters, indeed, every cooler devised may
be used as heaters and vice versa, but, as a
rule, it requires twice the cooling surface to
cool that it does to heat 100°.
Running the milk over an exposed surface
may be objected to from a strict bacteriologi-
cal standpoint, but practically with the milk such as we receive it, I
23
believe it is rather an advantage while it is heating and during the
first cooling, as it will drive out many taints which have nota bacter-
~ iological origin. Dur-
ing the last cooling it is
safer to have the surface
protected. If the milk
is perfect, it is better to
exclude the air as much
as possible.
SURFACE HEATERS
WITH MILK PRO-
TECTED.
“CARL THIEL ”
as early as 1886 adopted
a system of heater Fig.
19 where the milk is not
exposed to the open air.
It consists of a tinlined
wooden cylinder a_be-
tween which and a cor-
rugated cylinder is a
perforated steam coil o
_ with steam entering at
h thus heating the
water to the desired
temperature read off on
the thermometer b.
The overflow water es-
capes at p and is emp-
tied at n.
The milk flows from
the tank x on to the
curved cover which = is
perforated so as to dis-
tribute the milk evenly
on the upper corrugation from whence it flows to the bottom and out
by i and k, the thermometer m showing its temperature.
Dr Fleishman heated 1250 lbs. of milk per hour from 66° to 140°
Fah. with the heating water only 158°.
-LILLE.BREVE
© LIMITED. L
LAW RENC EeC
N
Fig. 18.
24
Theil used a similar constructed cooler, but of course any kind
of cooler can be used.
In France MR. F. FOUCHE constructed what he calls a multi-
tubular pasteurizer. Fig. 20.
The milk leaves the tank mM and
enters the bottom of the heater
which is heated by steam entering at
s. After passing through a lot of
Fig. 19. Fig. 20.
straight tubes the milk leaves the heater and enters the cooler at the
top. The tubes in the cooler are cooled by water from tank w.
This apparatus fills the bill as far as excluding the air during the
entire operation, but whether it has obtained any extensive use I do
not know. It can be cleaned by loosening the top.
Prof. Leze describes a heater made by HIGNETTE devised by
COLLET. It isa series of tubes arranged zig zag like the Lawrence
cooler see A Fig. 39, but, instead of having only one tube there are
three concentric tubes which are joined together with specially con-
structed concentric elbows held in position by bolts.
By loosening these bolts the tubes can easily be taken apart.
The milk circulates between the centre tube and the second and
the hot water circulates in the opposite direction in the centre tube
and between the second and third one. This is said to be a very
effective heater.
As an experiment I designed the apparatus for Mr. A. H. Barber
of Chicago, which is illustrated in Fig. 21. This is really an adap-
tion of a cooler illustrated by Dr. Fleischmaun and made by Jellinek
Romanowsky years ago.
2
or
the latest De Laval Heater shown in Fig 5.
tin cans A B C & D placed inside a galvanized or wooden tank E. The
Hl
l
A
1
o "
2 ——t
3 i =
i Ale =
5 yes FA =5 /E==
= 4
5 H = ==
= ; = —
He =
. ie =
& = 3 |
E Pe =
j
t
Fig 21.
S
Or it might be said to be an adaptation of
It consists of 4 sets of
milk enters at N
and passes through
a two inch tube in
the can A A. From
there it escapes
through the perfor-
ated holes K in the
rim at the bottom
into the can B B
and rises up and
flows through 4
pipes x into the
third » sah ToC!
Here it goes down
again asin A and
escapes through
the perforated rim
into the last can D which is provided with an overflow m and draw off
faucet P.
ature.
cular motion.
The water in the cans is either
circulated hot or heated by steam
through the pipes s which are pro-
vided with a steam jet arrangement
which sets the water in a strong cir-
The overflow nipples
(0), as well as the steampipes, are
connected by rubber hose with their
respective pipes.
I may say here, that of all sys-
tems of heating (excepting direct
steam), I prefer to have a hot water
circulation (by the aid of a rotary
pump); it gives a more even temper-
The above apparatus heated 2,000
26
Ibs. of milk per hour from 54° to 155° Fah., with a circulation of
water at 180°. Used asa cooler, it cooled only 1,000 Ibs. per hour
from 155° to 60° with water pumped over and over through a tank
with ice.
In Sweden DE LAVAL solved the protection problem as shown
in Fig. 5, which takes the place of the heater in his combined heater
and cooler (Fig. 14).
This apparatus consists of two closed double vessels fitting one
into the other in such a way as to form concentric narrow apertures
of large surface, through which the milk is forced. The aperture is
only about of an inch and the milk, which is kept in constant
motion, is rapidly and evenly heated, without allowing any albumen
to coagulate.
Each vessel has a pipe (a) which passes down close to the bot-
tom; these two pipes are at the upper end joined at b where the steam
enters.
Both vessels are also connected by a pipe (c) by which the con-
densed steam escapes from the inner vessel into the outer, from
which it again flows through the pipe (d). The inlet of the milk is
regulated by an ordinary regulator cup (e) with float, same as used
on the separators. After the milk has passed down through the inner
conical aperture, it rises through the outer one and flows over the rim
of the annular receiver placed round the above named regulator cup,
and flows off through the pipe (g). At the base of the outer vessel
are fitted a faucet (h) (for drawing off the milk remaining in the ap-
paratus after the work is finished) and a
screw-plug (1) for emptying out the heating
water from the outer vessel. The inner ves-
sel is emptied of its water through the open-
ing n, by means of a syphon.
The apparatus is made in three sizes:
No.3 heats 650 liters (=150 gallons) per hour
No.4 heats 1,200 liters (=265 gallons) per hour
No.5 heats 1,800 liters (=400 gallons) per hour
Similar heaters have been used by Mr.
Bentley who uses two or more sets consisting
of two cans (Fig. 22), an outer one BB BB,
and an inner one A A A A. The inner one has
a tube H through which the milk flows under
27
the bottom into the outer can and thence out to the second set of
cans through M. Both are set in a tank of water which, together with
the water w in A, is heated by a jet of steam.
The Creamery Package Mfg. Co. has changed this plan some-
what, and just finished a large apparatus, with six set of large cans,
arranged in a tank one below the other. It is intended for the cream-
ery of Mr. Wood, and supposed to pasteurize the milk fast enough
for two or three Alpha separators.
Mr. Lawson, of Grinnel, uses a similar but simpler device, as he
lets the milk down through an outside pipe, something like the inlet
to Fjord’s heater, into a single can from which it runs into the cooler,
The can and pipe is placed ina barrel with boiling water (direct
steam ).
As cooler he uses something like the cream cooler sold by F. B.
Fargo, with a tube soldered to the inside of the can which he places
in a barrel with crushed ice and salt. It is possible to pasteurize
the cream from one separator with one such heater and two coolers.
Though of no practical value I illustrate in Fig. 25 a heater made
as early as 1887, by G. Reinsch, of Breslau.
: It consists of a steam
chamber (5), and a milk
1 chamber (6), which has a
high rim (7) to prevent foam-
ing over. The milk enters at
(5) and leaves at (4). Not
being stirred it seems to me
that a direct current from 3
to4 would soon be established.
* The proportionate heating
Fig. 23. surface is also too small.
TANK HEATERS.
To all the “continuous” heaters, the bacteriologists object—as
before said—because even with a large body of milk in transit there
is no assurance that all the milk has been exposed to the high tem-
perature for the time needed.
On this principle Prof. Russell of Madison, Wis., constructed an
apparatus illustrated in Figs. 24, 25 and 26, which he calls a “ com-
bined pasteurizer and cooler;” this is a misnomer, it isa “pasteur-
28
izer; if it were not designed to cool as well as heat wit ould simply
be a heater. I point this out as there is a tendency to call the sim-
ple heating of the milk pasteurizing; this is wrong, pasteurizing is
both heating and cooling.
The apparatus consists of a wooden vat o v Fig. 24, with one or
two narrow tin vats I V.
A rod, r. Fig. 26, worked backwards and forwards by a crank,
carries the milk paddles 1 s, and is connected with the two rods R
which carries the water paddles 0s. One pipe w P, introduces both
water and steam. Son Fig. 25 represents the milk paddles. The
whole is covered with a cover. The milk is filled in and the paddles
are kept moving during heating, and when at the desired temperature
is left for twenty minutes.
Then the hot water is drawn off and cold water is turned on dur-
ing constant stirring until it is about 70°. When cold enough the
milk is drawn by M 0, by opening a special constructed faucet s c,
with a straight cylinder. The temperature is observed at T H R.
This apparatus is used successfully in the Madison Experiment
Creamery (Dairy School), for pasteurizing small amounts of cream
sold in the city.
It is made and improved upon by CORNISH CURTIS & GREENE
MFG. CO., of Ft. Atkinson, Wis., who has sold several complete out-
fits with sterilizing ovens, etc., etc.
N.S. Andrews, of Dubuque, Iowa. writes the following descrip-
tion:
“My pastuerizing outfit consists of a heating vat, cooling vat,
oven, milk or cream receptacle, and hoisting crane and track. The
heating and cooling vats are placed under the track which is sus-
pended from the ceiling, and is of sufficient length to allow the milk
receptacle to pass them at one end, and be lowered to receive the
milk. When filled it is raised and returned wia the track to the tank.
The milk receptacle has an interior agitating device which may be
operated either by steam or hand. The cooling vat is internally
arranged so that it may be filled with ice, and not interfere with put-
ting the milk receptacle into it or taking it out.
Among the tank heaters used for pasteurizing must be men-
tioned Mr. John Boyd’s cream vat, Fig. 27.
For pasteurizing he has modified the construction and made the
vat with a water space.
PROF. RUSSELL’S PASTEURIZING APPARATUS.
Fig. 24—Diagramatic side view of pasteurizer—7. v.—inside vat for milk; s. c.—stop-cock in outlet tube: #z. 0.—milk outlet; /.—lever to control stop-
cock; 0. v.—outside vat; w. c.—water chamber; w. #.—water pipe (steam or water); ¢ier.—thermometer in milk chamber; 7.—brass rod to which &@. s.
(inside stirrers) in milk chamber are attached; ’.—rod to which v
F We Ne
t
ACER ZzA
CRIES NS
.
A
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SS NN
SNS
29
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ee aly
LZZZ7777
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WIZZ LZ ZL ZZ LAA
V AL PILIZIIIIILIL LLL LLL LILLE L IL IIL LI
KSESSS
LLL Le Lele Lal elle Ges
s. (outside stirrers) are attached; c.—crank; #.—pulley.
SYS ABSAS
SE EE]
SAS AS AS AN SASS SSS
pe ee =
‘h
(LA ££ L222 226/422 2A ize
5 CAR AEE RS
SS
oN
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EN
aN
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rN
aR
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Fig. 25.
Fig. 25.—End view ot pasteurizer showing double vat arrangement.—w.
c.—water chamber; m. c.—milk chamber 7. v.—inside reservoir for milk; o.
v.—outside reservoir for water; w. #.—water pipe; v.—vent of same; z. s.—in-
side stirrer in milk chambers; 0. s.—outside stirrers, (three series); 7. £.—
binding piece of wood to which 7. v. is attached. The ends of this rest on
outside wooden vat, o. v.
Fig. 26.—Diagrammatic view of pasteurizer from above.—m. c.—milk
chamber bounded by continuous black line; w. c.—water reservoir surround-
ing same; ~. and 7’.—rods from which stirrers are hung in milk and water
chamber.
Left hand of figure shows wooden frame that supports the ‘gearing for
stirring; #.—pulley on axle for automatic power; c.—hand crank.
Lower figure S.—Face view of one of stirrers in milk chamber. These
can be removed from rod (7.). Lower half of two stirrers is solid so as to
mix the milk more thoroughly,
30
Hot water is circulated through the swinging coil, and from there
it enters the water space round the vat through a rubber hose at one
end, leaving it at the other.
When cooling, the cireula-
tion of the cold water is simply
reversed. Mr. Boyd guarantees
that 3,000 lbs. of milk may be
heated to 155° in sixty minutes,
and that—by the aid of ice wa-
ter—he can cool it even quicker
than that. !
The objection that the milk
is exposed to the air while heat-
ing has, in my opinion, but little
weight. In a room used for
pasteurizing there should be but
few bacteria floating around, and if there were a few, they will be
killed by the heat.
MR. H. CORRELL, of Allegheny, Pa., is making a vat repre-
sented in Fig. 28.
Fig. 27.
There is an agitator
(3) which has a swing-
ing motion and a cover
(2), which is so arranged
as to carry away any
condensed vapor from
the milk during heating.
It has also an opening
in the top (1) which is
closed with a layer of
cotton.
Otherwise it is like
an ordinary American
cheese vat and may be |
heated by steam or hot water, and cooled -by water. It has, as yet,
only been tried with a capacity of 75 gallons, writes the inventor, but
he is going to make one for 150 gallons. The time, he says. need
not take more than 14 or 2 hours for both heating and cooling.
Fig. 28.
dl
Iam afraid he will find that it will take too long, if he builds
them much larger.
BITTER, who also condemns all continuous apparatus. designed
the one shown in Fig. 29.
It consists of
a tinned copper
vessel which is
closed with an
overlapping cover.
Close to the inner
wall is a_ tinned
copper coil enter-
ing at the top (Ss),
and at the bottom
it turns up into a
smaller coil in the
center of the ves-
sel; this coil re-
turns to the bottom
and lets out the
condensed water at
pandN. Between
the two coils ro-
tates a stirrer R.
The milk is let out
at V.
As the appa-
ratus does not hold more than 100 lbs, I do no injustice by relegat-
ing it to experimental purposes only.
In the U.S. Agricultural year book for 1894, just published, Dr.
KE. A. DeSchweinitz has a treatise on “The Pasteurization and Steril-
izing of Milk,” from which I gather that the Appleberg Hygienic Milk
Co., at Rawling, N. Y., has patented an “apparatus” for pasteurization.
It consists of a wooden box four feet square with a hinged lid.
On the bottom isa steam coil. Inside the coils the (rectangular )
milk cans, holding forty quarts, are placed and covered with perfo-
rated tin lids to permit the insertion of a thermometer. The cans fit
closely together inside the coil.
During the process, the milk is kept thoroughly stirred (how?).
32
The temperature varies from 16° to 180°, and steam is turned on from
twenty to thirty minutes.
The milk is filled hot into the glass jars, which are placed in ice
water to cool.
At Danby, N. Y., is also a plant for “sterilizing” the milk in
bulk, hot water being used instead of dry steam.
Under the heading of tank heaters I must mention the system of
heating by leading steam (exhaust or direct) into the milk.
This has been used in
some German creameries
for skim milk on the ‘‘Kort-
ing” system, illustrated in
Fig. 30, which shows how
the current is directed di-
agonally against the sides.
The heater consists of a
trumpet-shaped end to the
steam pipe with openings
just behind the point of
the steam jet on the same
principle as our steam jet
pumps and heaters. See
fig. 30.
A similar idea has been
Beet adopted by MR. BENTLY,
called by him a “Gemicide.” This is indicated in Fig. 31, by two
wide tubes in which two steam jets blow in different directions caus-
ing a current in the milk, as in-
dicated by the arrows. The
steam pipes are joined together
above (not shown in illustra-
tion) with a drip arrangement
in the center so as not to intro-
duce any of the steam con-
Fig. 31. densed in the pipes.
In Fig. 82 I have shown the simple Barber noiseless heater in-
tended for water with which I have made start the current in any
desired direction by modifying that, a “heater” for direct steam can
be made by anybody at a nominal cost.
Mr. Newton, ex-Presi-
dent of Iowa Dairymen’s
a >
Association, was the first *
to suggest the plan o ele- Y
vating the skim milk into
a bucket placed in the tank,
and then have an exhaust
steam pipe enter into the
bucket, thus heating the
milk.
LMpynprtd bean ares t Oo. Ge
7 fried a 4
Sse
CU by
a
a
N
Ay
‘4
4
'e
3
ahh
Pela
4
y
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2 SESE SSS ESSE SAS
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SS
A vn
34
While these methods may do for heating skim milk, I can hardly
recommend them for new milk, even if no boiler compounds are used,
and even if no oil is carried over from the cylinder in the exhaust
steam, the fact remains that asa rule the milk will be diluted with
six or seven per cent. of condensed steam, though Mr. Korting claims
that there is only a dilution of three to five per cent. with his “ heater.”
; CENTRIFUGAL HEATER.
We now come to the heaters where the milk is forced over the
heating surface by centrifugal force. The first one was constructed
by the pioneers in the manufacture of separators, Messrs. LEPELDT
& LENTCH, of Schoeningen Braunschweig, Fig. 33. It consists
of a revolving horizontal drum A, in which the milk is cleaned of the
dirt the same way as in a cream separator. Then it flows between
the outside of the drum and the wall of the steam jacket which re-
ceives the steam from the pipe s, and is relieved from the condensed
water by K.
Besides the high speed of the drum, the peculiar construction,
and a pair of small wings act as a centrifugal pump which forces the
milk to any reasonable height through the pipe M. The capacity of
this machine is 1,000 lbs. per hour.
a
ee
i (0),
OR SOE
iv
j
ny
hw
ey
&
Bed
Lg
%
WA
To this should be added the
cheap tin cooler made in
America under the name of
Danish Weston cooler, Fig. 40,
and the cooler.made by A. H.
Barber, of galvanized iron
pipes, with close elbows and a
partition of tin soldered be-
tween them.
The Lawrence style of
coolers are made in America
. by the Star Cooler Manufac- >
turing Co., Haddonfield, N. Y.. Fig. 40.
39
40
Vermont Farm Machine Co., Bellow Falls, Vt., A. H. Reid, Philadel-
phia, Pa., Dairymen’s Supply Co., Philadelphia, Pa., and others, and
is, when well made, undoubtedly the most economicalas faras utilizing
the water.
It requires always a considerable fall, and this has prevented its
use in many creameries.
Of the three constructions I believe c is the one which utilizes
the water most thoroughly when made, as the “Star” people make it,
with a very narrow water space, but this is less important where the
supply of water is large enough.
Modifications of this cooler, made
to do away with the objection of its
drop height, have been made. I
illustrate a German one in Fig 41.
This style has been in all angles
down to nearly horizontal, as in
Hochmuth’s, but the great objection
to this style has been the tendency of
the cold milk to flow straight down
on top of that which was in the curves, thus diminishing the effect
considerably. Mr. Hochmuth tried to overcome this in Fig. 17, when
the cover is corrugated similar to those of the cooler.
In Fig. 42 we have another cooler. B is a
circular corrugated surface with a smooth cylinder
inside, between which the water circulates. The
milk flows from the distributor a over B into the
gutter and out at D. While it in one way is more
|
S |
ae *) ie
Sls
aut lA
compact than the Lawrence style, it uses only one
side of the cooling water and has the same objec-
tion of high drop, though not in the same degree.
Several years ago MR. U. S. BAER, the expert
oe : separator man working for Laval, tried to overcome
=== Csthe objection of the creamery men to coolers with
considerable fall and constructed a shallow 1 foot
wide gutter with a double bottom, in which the
water was made to go zig zag by half partitions.
The only difficulty was the same as with all surface heaters that
when not perfectly level the milk would run on one side only.
MR. A. H. BARBER, who made this cooler, improved on this by
making it as illustrated in Fig. 43. The cross section shows the cor-
Fig. 42.
——
4]
rugated surface which compels the milk to run in
the little gutters and increases the cooling surface.
Also in P the partitions which turn the current of
the water which flows as the arrows show on the
exposed part of the sketch. The milk flows, of
course, in the opposite direction and on a length of
8 feet, 2 inches drop is fully enough; indeed, they
may be placed nearly level.
Where they are not desired to be used as con-
ductors as well as coolers they may be arranged
zigzag as shown in Fig. 34.
In a trial I made, 22 feet of this cooler reduced
900 Ibs. per hour from 156° to 102° with the cool-
ing water 74°, and the next 20 feet reduced
it to 55° with water circulating over an am-
monia coil (about 90 feet, 1 inch) which kept the
water at 50°.
Mr. Barber makes these double width to order
for pasteurizing purposes.
Numerous other surface coolers have been de-
vised, but these are the principal ones.
Z
Bog
COOLERS WITH PROTECTED SURFACE.
While I feel inclined from a practical stand-
point to overlook the demand of bacteriologists for
a heater with covered surface, I am more inclined
to acknowledge the value of protection against the air during cooling,
especially the last cooling.
Prof. Russell suggests the one shown in Fig. 44. It consists of
two tin cylinders with only $-inch space between each other, and here
the milk flows through (mc). The cylinders can be taken apart at
one end and inlet and outlet pipes can easily be removed by “a ground
joint like an ordinary sink plug”. They are submerged in a tank which
is filled with water, which also passes through the inner cylinder as
indicated in the illustration.
With this cooler and cold water the milk can be reduced from 25
to 40°, says the professor. .
I have shown how Hochmuth and Lawrence protected the milk
against the air by a mantel, and now illustrate how the exacting Prof.
Bitter protected the cooler shown in Fig. 42 by a cover B (see Fig. 45),
Cross Section NM.
Fig. 43.
42
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45
which is made by von Schmidt
in Bretten.
Another late German adop-
tion of cover is show in Fig. 46,
and indeed there is hardly a cool-
er made where the air may not
be kept out sufficiently for all
practical purposes.
The French heater by Hig-
net, mentioned on page 24, is of
: course equally well adapted for
i 7 ee cooling.
2 a ae : CENTRIFUGAL COOLERS.
| THE BERGDORFER Ma-
chine works makea cream cooler
illustrated in Fig. 47. It con-
sists of an inverted cone of cast
Fig. 45. iron in which revolves a similar
shaped drum driven by p. The cream enters the lower bearing of
the drum and escapes through the perforated upper part of the drum
into the gutter and leaves at cr.
The water enters at w and leaves through the siphon o.
The cream is here, as in the centrifugal heaters, spread in a thin
film over the drum. The speed given is 600 revolutions per minute.
If the friction of the water be not a too great objection to this
system in larger apparatus, it seems to me there are great possibilities
in developing this idea. I have thus suggested that the drum be ro-
tated by aid of the
cooling water. It may
also be used for ele-
vator,.as indeed it is
in Fig. 47. ae
ICE COOLERS. iui Aono
Where water - is ry.
scarce and ice plenty
the cream cooler orig-
inally designed by
Prof. Fjord, Fig. 48,
:
ae
44
Fig. 47.
land, N. -Y., and an-
other by H. W. Gar-
glay, Cortland, N. Y.,
under the name of the
MODEL COOLER.
PROF. RUSSELL
suggests the ice cooler
shown in Fig. 51.
Finding that it was
difficult, if not im-
possible, to cool the
milk sufficient with
water, he proposes to
have three rectangular
reservoirs made as
has been used. A tin can is
placed inside another, leaving
a space to be filled with ice. On
a bracket there is a funnel with
four curved outlets. This is
revolved by the action of the
milk, which thus sprinkles itself
against the ice cold walls of the
can, flowing to the bottom and out.
Another ice-cooler first de-
signed by the Canadian cheese-
king, McPherson, is shown in
Fig. 49. B is a conical vessel
surrounded by a gutter bb.
When B is filled with ice, A is
placed on top and the milk
poured in the latter, whence it
escapes through the wholes d
and flows over the surface of B.
Modifications of this have
been put in the market under
the name of the CHAMPION
milk cooler, Fig. 50, by the
“Champion” Milk Cooler, Cort-
Fig. 48.
Fig. 49.
the milk from one heater.
45
shown in the cross-
section. When
the milk leaves the
water cooler it
flows down theside
of the inner ice
box, which is cor-
rugated, and close
to one side of the
milk box M, which
should be large
enough to hold all
The bottling arrangement by siphon explains itself.
It stands to reason that any and all of these ice coolers may be
used with water, but they will then be found less effective. and it may
(RSS Sy
Fig. 51.—Sectional view of Ice Cooler.—w.—cold water
chamber outside; m.—milk reservoir; 7.—receiver from
the pasteurizer, milk flows down corrugated side of the
chamber and is collected in (m.); s.—siphon arrangement
for drawing off milk. Arrows in water and milk chamber
show direction of current.
be laid down as a
rule that ice or a
refrigerator ma-
chine is a necessity
if pasteurizing is
to be successful.
THE REFRIGER-
ATOR MACHINE.
I fear that: if
the “boys” in our
creameries have to
take out and break
the necessary ice
for pasteurizing
large quantities,
the process will be
very obnoxious to
them.
With a good
refrigerator ma-
chine it is easy to
secure enough cold
46
water by having sufficient ammonia coils in a tank and then circulat-
ing the water over them with a pump.
Or, if intense cooling is desired, have the coolers made of tinned
copper and circulate cold brine in them. The latter, of course, is im-
practical to use in tin coolers.
I give fair warning that a good refrigerating plant cannot be
bought for a song, and that a poor one is nothing but vanity and
vexation.
If sufficient power is present (and it requires it just at a time
when other machinery is running), then a good enough plant can be
put in a milk depot for from $1.000 to $1,500, and in a creamery
where cream only is pasteurized for $800 to $1,000.
In making inquiries from some manufacturers I have been
amused at their refusal to give a description of their apparatus. Thus
the Star Cooler Mfg. Co. anounces in mysterious terms a new device
but refuses to describe it. and I understand that Messrs. D. H. Bur-
rell contemplate putting on the market, not only pasteurizers of ‘* ap-
proved style and effect.” but also a new special apparatus for the
practice of Mr. J. D. Frederiksen’s process for treating tainted milk.
Mr. F. has been working on a method for eradicating bad flavors, es-
pecially the garlic flavor so common in Eastern Pennsylvania, Mary-
land and adjoining territory, for the last few years, and has succeeded
in devising a plan which on account of simplicity and efficiency is
likely to be generally introduced wherever milk is tainted with the
flavor of garlic, ragweed or the like. As soon as the apparatus is
perfected it will be offered to the dairymen, and it seems that relief
is at last in store for the sections of the country where these pests
have heretofore prevented successful dairying though otherwise they
are eminently well adapted to this industry.”
CHAPTER VI.
SELLING /IILkK.
DIRECT SALES.
I have said before that when a farmer peddles his own milk, all
there is needed is cleanliness and cooling. Ishall shortly outline
what I mean by cleanliness, a word which is subject to nearly as
many definitions as there are dairy farms.
We will presuppose a herd of healthy cows and a stock of sound
and clean fodder. Musty hay and half decayed ensilage is not clean
fodder.
The stable must have plenty of light, and should be thoroughly
cleaned and whitewashed, if not twice, at least once a year (in the
fall). Land plaster should be used to absorb the urine, thus prevent-
ing smell. The cost is nothing, as there is full value in it as a
manure,
The daily cleaning of the stable and all handling of fodder as
well as the carding of the cows should not be done within at least
half an hour (one hour is better) of milking time. This precaution
is taken to let the dust get a chance to settle and not float in the air,
carrying thousands of bacteria with it as it settles on the surface of
the milk or is washed down by it as it goes foaming into the bucket.
Before starting milking, just dampen the side of the cow and the
udder with a wet cloth, this will make any dust, left in the hairs,
adhere and not drop in the bucket during the milking.
The pails and cans used should have been cleaned carefully.
Rinse them first with cold or lukewarm water; never use boiling or
even scalding hot water until all the milk has been rinsed off. Then
use soda or Fairbank’s “gold dust” (not soap) and hot water brushing
the corners carefully. Then rinse again, and finally—if you have a
large open boiler—immerge it in boiling water for five or ten minutes.
Should you have no open boiler large enough, rinse the pails with
boiling wator, not water 160° or 180° or 200°, but water 212° Fahr.
47
48
If you have selected your tinware with proper care and seen that
the soldering is smooth and fills all the seams, you will have done all
that can be asked in practice.
Neatness and cleanliness in the clothing and hands of the milker
is a matter of course. I rely on the women in the house—if they do
not milk—not to grudge a clean towel in the barn for the special use
of the milkers, and facilities for washing the hands right in the barn
should be provided.
In the ideal cow-stable special milking overalls, or at least aprons
should also be provided.
In a room or a shed next to the stable, free
from obnoxious odors, the cooler, be it one like
the Star, Fig. 52, or any of those illustrated else-
where, for water, or one like Fig. 45 for ice,
should be found, and as soon as the milker is
through with one cow, he should strain the milk
(through a wire strainer with a piece of flannel
below) into the tank above the cooler.
If the milk is thus cooled to 60° it will be
found good enough to deliver, even though 40°
or 45° were better. The night’s milk should be
placed in a tank with cold water over night (ice water is better), and
the morning’s milk never be mixed with it until after it has been
cooled to 60°, :
“Aeration” alone without cooling by the aid of water or ice, is
certainly better than doing nothing, and will also cool the milk just
in proportion to the temperature of the air and the length of time
spent in the operation.
Dipping the milk with a gallon dip-
per, holding it high in the air and allow-
ing it to run slowly back in the can, has
been and is yet the standby of our Amer-
ican cheese factories.
But while I do not deny that it is
better than doing nothing, I do claim
that it is but seldom done as it ought to
be done in order to be efficient.
Hundreds of devices for aerating
the milk have been invented, most of
IMT es TTL
:
i
aly |
eet
the combined aerators and coolers are much to prefer.
‘
)
Hi
49
them depending upon per-
forated tin dividing the
milk in fine streams as it
is poured into the shipping
cans, as Fig. 53, the so-
called Vermont strainer
and aerator, or by pour-
ing ina bucket (with fine
holes in the bottom) fixed
two or three feet above the
can. Others depend on
blowing the air into the
milk as invented by MR.
E. L. HILL, of West Up-
ton, Mass. Fig. 54 shows the box with the
blower which is turned by a crank and the
hose connected with
the nozzle which is
placed in the milk
can.
Provided hose and
. nozzle are kept clean
and absolutely pure
air is available, this
system does good
work. Yet, I consider
There are many milk bottles in the market, with
Fig. 58.
all kinds of patent tin covers and
closing . devices. Among those
most used are those like Fig. 55.
In Fig. 56 [ illustrate some bottles
used in France.
Lately, however, the ‘“Com-
mon Sense” milk bottle, Fig. 57,
is absolutely gaining the ground,
and wherever they can be transported “right side” up, they are, un-
doubtedly, the simplest and easiest to keep clean. The paper cap is
renewed each time, and there is no wire or tin to be in the way of
50
cleaning. The cap is made of paraffined paper, and as a rule fits so
well as to allow the bottle to be held upside down without spilling a
drop, and there is no trouble at all if they are handled in cases like
Fig. 58. These bottles are sold by THATCHER MFG. CO., Potsdam,
N. Y., and JOHN BOYD, 199 Randolph St., Chicago.
Wire baskets, Fig. 59, or, better =
still, ice boxes like Fig. 60, are handy
for their delivery.
John Boyd makes an insulated box
in which galvanized iron crates fit
tightly and in such a manner that
the handle of one projects into the
next crate, and then three crates
Fig. 60. make a solid column. Mr. B.
claims that these columns may safely be submerged in the ice water
tanks, and the bottles there kept cold until ready to pack in the box
which is on the wagon.
In very hot weather a little ice may be placed in the boxes,
which are lined with galvanized iron.
The bottle with a ground glass stopper is, of course, in one way
the very best, but they are expensive, and it is quite a bother to keep
track of the stoppers, so I would advise their use only in exceptional
cases where an extra price is received. They are not practical for
general use.
Selling milk in any kind of bottles should always be rewarded
with an extra price of 4 or 1 cent per quart, as there is quite a loss
by customers retaining them, besides the breakage and the extra
labor. It is considered impractical to demand a deposit on them, a
precaution which to me would seem fair and reasonable.
CLEANING AND FILLING THE BOTTLES.
Even ina small dairy, it will pay to get a bottle cleaner, and of
those I have seen the one illustrated in Fig. 61 seems to me the sim-
plest.
51
mutt dith
TAA
Fig. 61.
The operator stands on the opposite side of the tank and revolves
the crank with his foot.
Tank holding about seventy quart bottles
and cleaner complete cost only $10. After cleaning the bottles the
same way as the cans, the latter must be placed ina boiler large
enough so that they are all submerged in the water. The water
should only be lukewarm when the bottles are put in and then be
Fig. 62.
in America, like a vertical boiler, Fig. 62
brought toa brisk boiling and kept
there for ten minutes. When the
water is cooled down to 160° take
out the bottles and place them bot-
tom up in the racks.
If the bottles are taken imme-
diately out of the boiling water
and the air is rather cold, there
will be more breakage.
While it may be possible to
keep bottles clean with water, there
is hardly any reason why every
farmer with ten or more cows
should not have a so-called feed
cooker so as to produce steam, even
at a low pressure, and thus have
the means of properly cleaning his
cans and dairy utensils. They are
sold cheap enough, varying from
$35 to $75, and are as a rule, built
52
I said a very low pressure would do, yet if perfect sterilization is
to be obtained, there should be a pressure of not less than twenty
lbs., though eight or ten lbs. of steam is practically enough and so
much simpler to use than boiling water.
If only cans are to be steamed the usual creamery mode of ap-
plying may do, provided time is taken to allow the steam to act.
This consists of having a steam pipe some. three or four: inches
through a table and having placed the inverted can over it, opening
the valve.
LK) seri 4 oth NS aH i
hts rh: hy ilveetictgiteey
Ks au oN ba) ws taiae wea 6
Ky 3 $x \ hy
RAS oH oe iS cr fl
It is far better to have a box or room on the plan shown in Fig,
63, taken from Wis. bulletin. There is a square box made of galvan-
ized iron with a door and a vent for the escape of steam v. The
steam enters at sT. P through a pipe provided with a dropcock ©, and
with four openings ST. PV with pipes P inserted, and one SV opening
into the upper part of the box. There are two shelves ws of wire
netting, and the lower space is used for cans placed directly over the
steam pipes P, while the upper shelf is used for bottles, covers, ete.
This and similar boxes are made by Cornish, Curtis & Greene Mfg.
Oo., Ft. Atkinson, Wis. and may be made in any size or styles to suit.
——————
53
I have seen some ovens (made by Simonds, Tyrrell & Co., of
Chicago), with double walls, which seem to me an improvement,
though I presume more expensive. These are made to heat directly
with a fireplace in the oven and any desired dry temperature may
be obtained. They can also be made for heating with direct steam.
Mr. H. B. Gurler has built a small room lined with wood for this
purpose, and claims it to be superior to those made of galvanized
iron, a claim which I shall be willing to allow, when I see the room
two or three years hence.
If I were to use wood I should have it built like a round tank.
If absolute sterilization is desired this apparatus should be made
of a shape and material strong enough to stand considerable pressure.
Much labor is also
saved. by the use of a
bottle filler, and in se-
lecting one it is well to
look carefully after the
construction. The sim-
plest and the one which
is easiest to keep clean
is the best. I illustrate
one in Fig. 64; it is the
cheapest I have seen for
small dairies.
On a very small scale,
however, I feel inclined
to believe that the labor
saved is counterbalanced
by the extra work of
keeping the apparatus
clean.
By referring to Fig.
51, Prof. Russel’s idea
of filling by syphon may
be seen. Not having
any practical experience with either I.cannot express any opinion.
Selling milk in bottles is getting to be quite common, but unless
the utmost care is taken, the advantage of this system is but a delu-
sion and a snare.
Fig. 64.
54
We are apt to be over tender with bottles and the wash-
ing, as it is often done, is a mere farce.
When milk is sold from large cans, and especially
when the cans are standing still, it is not advisable to
draw it off from the bottom with a faucet, and even when
the cans are in constant motion it is claimed that there
will be some difference. In order to counteract this a de-
vice illustrated in Fig. 65 is inserted in the faucet opening
inside the can.
The milk is then drawn from the whole length of the
can through the perforated tube.
When a man delivers his own milk all there is needed is a dipper
and honesty in the purpose of giving all his customers the same milk.
The above mentioned device was constructed for the large cans used
in Germany where the faucet projects from the side of the wagon,
and the driver cannot get at the inside and manipulate the milk!
Fig. 65.
SHIPPING MILK BY RAIL.
There is a general idea that the middle-men in the cities get the
lion’s share of the profit in the milk trade.
There is some truth in it, but I doubt that the farmers have any
conception of the enormous expenses in distributing the milk.
Tis true that these expenses could be reduced materially if the
delivery was in the hands of an honest monopoly, and those who have
watched from six to ten different milk wagons deliver milk in the
same street, will agree with me that the saving in time, horse-flesh
and wear and tear of wagon, is enough to enable a monopoly to sell
better milk at a lower price with just as much profit to themselves
and the producers.
Not that I believe that such is likely to be realized, and least of
all by a co-operation among the farmers. It would take too much
capital and be too great a strain on the mutual faith in the honesty of
their fellow farmers.
Not having been engaged in the milk business practically I shall
not dilate on this subject but only give a hint or two.
Co-operation among farmers such as was attempted some years
ago without a system of retailing is simply the establishing another
“middle-man” and is useless.
The first step is the establishing of ‘“creameries,” as they are mis-
she
55
named in the East, close to the railroad station. If the farmers can
secure the right man to manage such a milk depot (as I should prefer
to call it) so much the better, if not let them encourage private indi-
viduals to take hold of the matter
These depots should be built like the German creamery (see
page 74) and be provided with machinery for butter-emaking and for
pasteurizing the milk. If the farmers would treat the milk in the
same careful manner as suggested when they peddle it themselves, it
will be an easy matter to eliminate all losses by sour milk and yet use
no chemical preservatives.
I believe it would pay well to run it all through a separator
(through the cream tube only) in order to clean it. This is even
better than filtering as it is done by the large European milk dealers.
For this purpose the old Danish Weston machine is specially adapted
unless indeed the centrifugal heater can be run sufficiently high
speed to do the work thoroughly.
Surplus milk or cream can be made into butter or cheese.
and pasteurized skimmilk sold under its own name at a reasonable
price, would be a blessing to the city people and a profit to the far-
mers.
Such depots having large quantities of milk under their control
can always command a better price.
If milk enough to secure a carload at one place can be secured, I
believe bottled milk can be shipped for the same price as that in
cans.
Possibly the German plan of heating the milk at the shipping
point and ship it in large tanks where the temperature could be main-
tained, and then cooling it in sterilized bottles on arrival at the city,
may be found practical though I have my doubts as to the cold
season.
Whatever plan is adopted I consider this idea that the farmers
themselves see to it that the milk has a better keeping quality as the
first step in true co-operation, and when this is first obtained in asys-
tem of milk depots along the railroad lines leading to the great cities,
then and not till then, can there be any hope of further co-operation
in the retail business.
Finally let me urge upon the farmers to remember that such de-
pots should not be considered as temporary make-shifts, but be built
SEZ | | 2
Ney
Fig. 66.
56
in a substantial and perfect man-
ner, somewhat on the plan illus-
trated on page 74, which shows a
German creamery of 1894
There is a building which can be
kept clean, clean in a bacteriologi-
cal sense, and that will be a perma-
nant ornament to the community.
' increasing the value of the land
in the contributing district.
+ > eee eed
CHAPTER VII.
PASTEURIZATION IN CREAMERIES.
SKIM-MILK.
Reminding the reader again of the reservation with which I re-
commend every creamery to secure a pasteurizing apparatus for
cream, it now only remains for me to suggest the different manner in
which it may be utilized. As toskim-milk, there is, if it is to be re-
turned to the farm for stockfeeding, no need of being afraid of any
*poiled flavor,” nor is. the dilution by direct steam heating so very
objectionable, and hence a steamjet scalder, be it the fancy Bentley
“ Germicide ” or a common steamjet, is the simplest and cheapest.
But better still is the utilizing of the exhaust steam as suggested
in Mr. Floyd’s letter or in any other manner. But to heat the milk
without cooling is not right and the time is coming when the Ameri-
can farmers, like their European brethren, will insist on having the
skim-milk properly pasteurized.
It is a simple thing to arrange for those who have studied the
matter and those building creameries will find that it pays to take ad-
vice, even if it should cost them a hundred dollars or two.
THE CREAI1.
Until the farmers appreciate pasteurization of the skim-milk,
there is no reason why the creamery should do so, and by a careful
study of the chapter on heaters and coolers, each one must make his
own choice.
The apparatus should be of a capacity corresponding to the maxi-
mum run of cream and placed in a position so that it may be used or
not, as the occasion demands, without being too much in the way.
As cooling to 60° or 65° is, in most cases, possible with water.
there is no need of ice or refrigerating machine at this stage if butter
is to be made. Cool down to 60° or 65°, and in winter, if the room
is cold. only to 70° or 75°, then add the starter, remembering that it
will take fully twice as much as for unpasteurized cream.
When nearly ripe, the cream must be chilled down to 45° and
57
58
kept there for not less than 2 hours before churning and if the ripen-
ing allows it 6 hours is no harm.
This chilling is essential to secure a good body, and must be done
either after ripening or before, but I prefer after, as I can raise the
cream quicker to churning temperature after chilling than I can cool it.
SOUR CREAM is now pasteurized and to Mr. Bentley, of Circle-
ville, Ohio, is due that this apparently impossible feat has been proved
practical.
Not having tried it, | cannot express any opinion, and regret
very much that the experiment stations have not at once taken the
matter up.
I lack information about the degree of acidity, but if it is sour
enough to have wheyed off, leaving a very rich cream, I can under-
stand it. In that case, I presume, the curd, hardened by the heat,
will settle to the bottom and not be incorporated in the butter and
cause white specks.
Mr. G. B. Lawson, of Grinnell, Lowa, writes me that he has been
converted from his doubts by practical tests, and hence I presume
that even if it will not do under any and all circumstances, there is
enough in it for every gathered creameryman to investigate.
The fact remains that if there is any curd at all in the cream it
will be hardened by the heating and, if not eliminated, cause more or
less white specks and a very crumbly “ body.”
That gathered cream which often has a bad taint will be improved
in flavor by pasteurizing is sure enough, but, if possible, I would
rather see a system where the farmers learned to pasteurize it them-
selves or to deliver sweet cream.
THE WHOLE PiiLkK.
If it is desired to pasteurize the skim-milk as well as the cream.
it is evidently safer to pasteurize the whole milk before separating, as
it will be more effective the sooner it is done, as there will be fewer
bacteria to kill.
I read years ago about a creamery in Sweden where they heated
the milk to 150° and ran it through the separator at that temperature.
I lack practical experience and am a little shy of that method, though
it is used successfully in several Danish creameries. Nevertheless, I
can recommend the following plan. When the milk is weighed and
sampled dump it in a small receiving vat (with no waterspace).
From this run it through the heater to a regular storage vat with
59
cover, where the waterspace is kept filled with water of 160°. If any
of the centrifugal heaters are used, the milk can be elevated to the
second tank while heating; an evident advantage.
From the storage vat the milk is cooled to 85° or 90° by running
it over water coolers to the separator.
A second cooler cools the cream and skim-milk to the desired
temperature, as they leave the separator, and here must be used ice
or iced water.
As objections may be made to the extra work of having three
coolers instead of one, I am reminded of the fact that it takes a certain
amount of cooling surface to cool a certain quantity of milk a certain
number of degrees (100 or more) with water of a certain degree, and
hence it is immaterial how that surface is divided. And it is surely
better than the plan proposed by Mr. Buass, (Fig. 38, page 37) where
he uses three heaters and two coolers, as my plan only requires
one heater and three coolers, besides holding the milk longer at the
high temperature.
By this system it will be practical to satisfy the bacterioiogical
demand for a longer exposure to the heat in the storage tank.
But, and a very large but, if you please, it must be remembered
that pasteurization means money, money for coal to make steam for
heating, money for ice and labor of handling it or else for coal to
pump water or to run a refrigerator machine, and, last, but not least.
money to pay for the extra help, which is necessary to keep the ap-
paratus and everything else connected therewith clean, bacteriologic-
ally clean, if you please.
If there is not sufficient water, if there is no ice or refrigerator
machine, if the buttermaker is expected to run the pasteurizer as he
is sometimes expected to run the churn while he receives the milk
and does the separating. then pasteurization will prove a delusion and
a snare, and far better not fool away any money on the machinery.
A man, and a good man at that, should be hired and made re-
sponsible for the pasteurization and the proper ripening of the cream.
If he does this and keeps everything pertaining thereto clean, he may
have some time to spare, but not so very much. It is certainly a fair
# day’s work in a creamery running between 10 and 12,000 lbs of
milk.
Nevertheless, it is possible to save part of these expenses if the
creamery is arranged so as to utilize all the heat otherwise wasted in
60
the exhaust steam. Indeed, Mr. Floyd claims it cost him next to
nothing, and it will interest the readers to read the following letters
in reply to my inquiries.
LETTERS FROM MEN WHO PASTEURIZED,
9th Nov., 1895. Sroux Fats, 8S. D.
Mr. J. H. Monran,
Dear Sir:
Yours received. We are delivering pasteurized milk to
the city trade. The cream will not rise upon the milk which is a drawback andI
am afraid will hurt the business. The cream is of course first class. For butter
making our experience was that the grain of the butter was injured by the heat.
Rapid cooling did not offset it, nor low churning in temperature. Pasteurizing can
be done at a very slight expense by using the exhaust steam from the engine and
at the same time have on hand all the hot water necessary to use in a creamery. a
treameries near large cities can pasteurize cream and milk and work up quite a
business, but in small cities the milk supply is good and the cream is wanted. The
cream and milk will keep much longer, of course, and for ice cream making pas-
teurized cream is superior. The time is coming when all cream and milk in large t
cities will be pasteurized. It is not expeusive as we do it hardly taking any more ‘
fuel. The truth is that creameries waste in fuel quite a good deal by not using f
their exhaust steam. It is heat and heat is money if you can use it. We condense ;
it all and return it to the boiler. ;
Yours truly, i
F. H. Froyvp. i
.
16th Sept., 1895. Sroux Fauns, 8. D.
a
J. H. Monpap,
Dear Sir:
Your favor received. Ihave a hot water tank and cold
water tank. In the hot water tank I have heavy, but large galvanized iron coils
three inches in diameter sufficiently large to heat water very rapidly. The more
more coils I put in the quicker I heat the water and the quicker I
condense the steam, though I find that I do not begin to use up, or
rather condense, all of the steam in the coils that are in the hot water
tank, consequently I have additional coils that are outside of the building, in the
summer time, and inside in the winter. By having large coils the steam condenses
rapidly, which in my opinion, makes a vacuum, and, of course, you do not have
back pressure. You understand that none of this steam escapes from the coils but
simply passes through them until I have at the other end water or condensed steam.
There is a large amount of that radiated by these coils, the use of which I make in
heating water and heating the building in the winter time. Over my boiler I have two
tanks with a partition in one of them and at the bottoms two holes in the partition,
with an outlet just below the top of the partition into the other can. This is what
I ecatla filter. When filled with water the oil will stay on top which can be skim-
To
61
med off regularly. This is cylinder oil, which should be used very sparingly. This
condensed steam is forced back into the boiler by a small steam pump, witha valve,
to cut off the supply to the boiler. We give full vent of steam to the pump. It
will not be forced into the boiler any faster than it can go through this valve. One
portion of the exhaust is tapped and a small piece of pipe is run in to the water
before it goes to the boiler. I, therefore, have hot water and no lime going into
the boiler. The hot water, from the hot water tank, passes through the pasteuriz-
ing coils (if you use them) and overflows into another tank over which is a rotary
pump. I use, however, something like the Lackey heater, which is connected up
with steam, the hot water and the cold water. To regulate the temperature I have
a thermometer in one end of the outlet. I pump hot water back again into the hot
water tank just as regularly as it goes through the coils, which it usually does
pretty hot, of course not over 160 deg. This practically takes no fuel as my hot
water is usually too hot. In pasteurizing I got up a vat,a round one, with the
coils inside working on a pivot. The cover acts as a bearing to hold the coils in
place. I agitate these coils by a lever handle, but do not make the complete
circle. We connected the hot, water pipe to the coils by steam hose. This vat,
which is a round cylinder, has a wooden jacket with at least six inches of space to
pack ice around. Of course, the coil which, by the way, has a good many square
inches of radiating surface, cools as well as heats the cream by the use of cold or
hot water, and on the outside of the can ice should be packed to cool the milk or
eream. This, I believe, is the most successful pasteurizing tank because it does
the work very quickly, much quicker than the square tank. My hot water tank
and cold water tank are connected by valves. To cool the cream shut off the hot
water and reverse by using the cold water and pump that back, if you want to, into
the cold water tank or pump direct from the well after using up the cold water as
long as possible. Nothing but ice willdo to finish the operation. I can pasteurize
any amount of sweet
LTT er m nT Hf ilk a ih mae
TT or milk with the ordinary
heat from a 10-horse power
engine, during the process
of separating or churning.
No live steam escapes into
anything. Luse only exhaust
Fig. 66. steam to heat all of the milk.
before if goes to the separatcr, and this condensed steam, as we have it, drained
back to the boilér tank. I increased the size of my tin heater over the ordinary
size (Fig. 66) and it works way ahead of live steam. Twenty-eight cents a day,
with coal at three dollars ($3.00) per ton, will enable me, with a 9 horse power en-
gine 15 horse power, boiler to separate the cream for 5,000 lbs. of milk, heat up
300 gals. of scalding hot water, heat all my milk before it goes to the separator,
during the summer months, and lastly, sterilize skimmilk, that is always left over
for the farmers to begin on the next day.
Yours truly,
C. L. Fuoyp.
P. S.—We have one boiler that we have run for tour months the water used for
which would be very limey if it was not used over and over again asitis. Our
62
boiler is just as clean as when it came from the paint shop, but it is not well to
use too much cylinder oil. Three or four drops a minute is sufficient and the cost
of the fuel bill tells the rest. An injector saves nothing, but put water into a boiler
at 190 deg. and the fuel money will be saved very quickly.
GRINNELL, Iowa, Sept. LOth, 1895.
FrrenpD MonranD,
Dear Sir:
Received yours of 7th inst. In reply would say that
this is the third season that I have been pasteurizing cream for the city trade.
‘The first year we only pasteurized the cream from about 1500 Ibs. of milk a day,
which was mostly shipped to Des Moines for making ice cream. That first year all
I pasteurized was done in 15 gallon milk cans set in a tub of boiling water. The
second year I got up a heater with a continuous flow, which pasteurized the cream
as fast as it ran out of the separator, which was a success if it was not done on
scientific principles. That year we pasteurized the cream from about 2,500 Ibs. of
milk daily during the ice cream season and was shipped to Des Moines and Oska-
loosa. This past summer I have been pasteurizing new milk, cream and skimmilk
for the Crescent Creamery of St. Paul, Minn., doing the heating in a large 300 gal-
lon vat made for the purpose, and cooling by drawing off the milk into 5 gallon
cans and setting them ina pool of cold water. This season I have pasteurized 250
gallons of new milk, 150 gallons of cream and 200 gallons of skimmilk a day, which
was used in the city of St. Paul. Most of thecream was used for making ice cream,
some of the milk was shipped about 60 miles on the railroad and was not received
at the creamery until ten o’clock, and before the car could be unloaded and the
milk and cream taken care of it was noon, and the pasteurizing could not be done
until after noon, and by that time some of the milk had begun to sour, which made
pasteurizing a very particular job, as one can of sour milk would spoil the whole
vat full, and the greatest care had to be exercised in tasting and smelling every can
of milk before it was emptied into the pasteurizing vat. Pasteurized skimmilk
will keep sweet longer than the whole milk, or cream, and the richer the cream is
the longer it will keep sweet. I have pasteurized cream that was shipped 50 miles
on Monday morning after it was separated, and that.same cream was made into
ice cream the following Friday, and it was in good condition. In the past three
years I have made about 300 lbs. of butter from pasteurized sweet cream with good
results. Today I have commenced to pasteurize sour cream for buttermaking and
shall report results later. Yes, I do find in all vessels, large or small, more or less
of a thin film onthe sides caused by coagulated albumen, but it is easily washed off
if not allowed to become dry before washing, by using golddust and boiling water
and a good scrub-brush. My heater holds 6 gallons, it sets in a barrel of water,
which is kept at the boiling point by a steam pipe direct from the boiler. The
cooler sits in a barrel of fine ice and salt, the funnel of the heater sets under the
cream spout of the separator and it will heat the cream as fast as it comes out of
the separator up to 150 deg. if wanted.
Yours truly,
G. B. Lawson.
tai
63
FILTERED WATER AND LONG KEEPING BUTTER.
I have again and again emphasized, that the pasteurizing of the
cream for buttermakers is only to be recommended. (1) At cream-
eries where, in spite of all precautions, the milk delivered is “ off” has
weedy or other bad flavors. (2) At creameries where it is known
that the butter is to be exported or even held for long cold storage.
While there may be exceptions to the last, I am sure that all butter
for export should be made from pasteurized cream.
Then, and then only, can we hope to work upa reputation for
clean, pure flavor combined with uniformity, which is all-important
on the world’s market.
It is not my province here to treat buttermaking, but must em-
phasize the futility of pasteurizing the cream, if the butter afterwards
is washed with any kind of water, a custom which I regret to say ob-
tains generally.
If the water supply comes from a deep drive well it may be safe-
ly used, but in all cases it would be money well spent for any cream-
ery to have it analyzed chemically and bacteriologically. ;
Where the water comes from shallow, open wells, or is pumped
from creeks or rivers, it should always be boiled or filtered, at least
all that is used for rinsing the cream vat, the churn and the butter
worker, as well as for washing the butter.
64
If our experiment stations had taken this matter up in a practical
manner, | am sure they would long ago have demonstrated that much
of the faulty butter on the market is due to the water.
From Mr. Boggild’s excellent book ‘“ Danish Dairying,” I take
the illustrations Fig. 67-68, which represents a galvanized iron filter.
The cross section, Fig. 68, shows first a loose perforated wooden bot-
tom, then a layer of pebbles, then gravel, then sand, then another
perforated bottom. On this there is a layer of charcoal and then a
layer of scrap iron. The upper bottom has only one hole in the cen-
tre, and is covered with pebbles. The height is 3 ft., 6 in., and the
filter is filled with the above mentioned materials at least two-thirds.
Fig. 67 represents the manner in which the filter (a) is fixed on the
wall, with the supply pipe (e) and its cock (f) provided with a
rod (g).
In order always to have filtered water in stock a storage tank (b)
is provided. The latter ought, however, to have a cover not shown in
the illustration.
I am of the opinion that the water before filtering or after, ought
to be boiled and then cooled, unless indeed the Utopian age were here
when every creamery has a
PASTEUR FILTER.
This filter which—I regret to
a ap say requires a pressure of at least
eat Dou 1 20 lbs. to the square inch to do
practical work, and which is rather
7/G expensive, is not only a filter, but
a complete sterilizing apparatus, as
no microbe, no germs of microbes
even, can pass through those won-
derful hollow “candles” made of
a composition of unglazed por-
zelain, prepared by Pasteur’s as-
sociate, Prof. Chamberland.
The idea of sterilizing milk
this way lay near and would ob-
viate the dreaded boiled flavor, but
alas and alack, this filter is so
CROSS-SECTION PASTEUR FILTER. powerful that only a very clear
“whey” would be the result.
65.
I have had some correspondence with the company in Dayton.
Ohio, and they tell me that a filter like the one illustrated with 18
tubes should filter 250 gallons a day. This, I presume, would be
enough for the average creamery, if used only for the washing of the
butter. The cost is somewhere about $100, and this should not
prevent their use if they prove otherwise practical. I refer to the
trouble of cleaning the “candles” every day. The water is forced
into the upper part of the filter and through the ‘“‘candles” and
out at A.
I hope to see this filter given a fair trial.
A PLEA FOR BETTER BUILDINGS.
It is not only with a view to amuse the reader that I have repro-
duced a picture of the old Swiss cheesefactory and its contrast, the
Modern German creamery, on page 74.
Though the first mentioned picture is from an engraving about
200 years old, I regret to say that I have seen cheesefactories within
10 years that were but a small step advanced from this!
Nor can it be said that very many creameries are built so as to
make it possible to keep them clean—bacteriologically clean—or, if
you please—dairyologically clean.
I know I shall incur the criticism of those men, who, at their own
risk, build creameries, so to say, on the suffrage of the farmers. These
may at any time see the farmers build one in opposition.
Nor do I deny the justice of such criticism, calling my demand
for creameries similar to the modern one shown as an unpractical un-
businesslike proposal, when looked at from thei standpoint.
Yet I shall raise my voice and use my pen as long as I live for
better creamery and cheese factory buildings, and challenge any criti-
cism if made.from the standpoint of the permanent interest of the
milk producers.
There is a great cry against expensive creameries, but that has
been because these buildings were not better than the cheap ones.
yet the objection always remains against the increased interest on
money invested.
Let us investigate this question a little. In this country the in-
terest is higher than in Europe and hence I shall not challenge the
claim that we can afford to put up a cheap wooden building for, let
us say $3,000, for a 5,000 lb. creamery and rebuild it when rotten for
66
the difference in the interest on a solid brick building costing double
the money.
I shall not challenge this, I say, though there may be localities
where the difference would not be great enough to do it, and though
certainly fire insurance ought to be lower in the latter case.
But I am not only asking for a brick building, I want it finished
somewhat in the style of the illustration. —§ 7 want a $10,000 building
where there is now a $3,000 one.
The interest account will thus be charged with say 6% on $7,000
extra or $420. But this will hardly be 4 cent per lb. of butter.
Leaving out the saving labor in keeping such a creamery clean,
I claim that the simple moral effect on the men working in such a
creamery will easily increase the value of the butter $ cent per pound.
Nor is the claim “theory” but it is based on 20 years close observation
of the practical creamery work in many countries.
I said that my proposition would be impractical for ‘ individual ~
creameries, as they are often called, but there is no reason on earth
why the farmer should not build such creameries, or the banks lend
money in them.
Take any community which has been blessed with the revelation
of dairy truth, take any bank that has seen mortgages removed and
good accounts opened by the aid of the cow and co-operation, and
build such a creamery. Then tell me if it is not sure to make land
more valuable in the neighborhood, just as does a good school, or a
good county builing, or a good road.
Surely there is no use arguing this point with practical men in
this year of 1895. Let us have better buildings by all means.
THE MILK AND CREAM VATS.
Dairy Councellor Boggild (Denmark) has demonstrated that
rusty milk cans may affect the milk left over in them during the night
and give it a nasty, tallowy taste.
A Swedish buttermaker also proved that a peculiar “‘ fishy ” taste
in the butter may be traced to the ripening of the cream in rusty tin
vats. These are facts which are well worth remembering.
There need not be any trouble if the cans are made of the very
best tin and condemned when too rusty.
But I have seen some tin plates, said to have been made in
America, which I should be ashamed to use for either purpose.
67
Wood is difficult to keep sweet, glass is too brittle and expensive,
and glazed earthenware too cumbersome.
Prepared paper, as used for buckets, I have never tried, but 1 do
believe that enameled steel will prove the very best and most substan-
tial material.
This will not do for milk transportation, they would be too ex-
pensive and our milk train men can give “pointers” to the champion
baggage smasher in disfiguring a can.
But for cream ripening cans in dairies and “ starter” cans in
creameries and cheese factories, I see no reason why a good enami-
eled can should not be the very best.
I have been in correspondence with a firm making enameled
goods trying to get them to make a sample can holding 180 Ibs., but
lack of enterprise foiled my plans.
A 20 lb. enameled can may be bought anywhere for the first de-
velopment and a can holding 180 lbs. would do nicely for the second
and one such can would be enough for most creameries as it holds
starter for 1800 to 3600 lbs. of cream.
These cans will—I believe—cost from $14 to $15 retail. but it
would pay to use them. .
5
A CORRECTION.
The pasteurizing heater illustrated in Fig. 38, page 37, which I
copied from an advertisement where no explanation was given, is,
according to “Milch Zeitung,” not a centrifugal machine on the
Lefeldt plan, but has a horizontal revolving dasher which acts in the
same manner as the vertical one in Fig. 37.
CHAPTER VIIL.
HOME PASTEURIZING. |
In families where it is found difficult
to get pasteurized milk or where a single
cow is kept for own use, it is safer always
to boil the milk; if it is properly chilled
afterwards, it is quite possible to get over
the objection to the boiled flavor.
But where there are children it is the
duty of every mother to see that the milk
is pasteurized, and it is economy at the
. same time to pasteurize the cream so as
Fig. 69. to make it keep better.
In Fig. 69is shown a tin boiler in which a quart and a pint bottle
is placed on a perforated loose bottom. This boiler is placed on the
stove and the temperature raised to boiling point; when it is left
alone for about 30 minutes, as a rule the temperature will not have
fallen below 150° and the bottles are then taken out and cooled.
Another way is to use the tin can of an ice cream freezer and
when the cooling is to be done place it in the freezer and turn as you
would when making ice cream. There is no need of using salt with
the ice and if the dasher is boiled before using this will be found a
very efficient and quick way of cooling.
However common sense will tell each one how to put the prin-
ciple explained into practice unde the different circumstances.
I shall only recommend, in case of preparing milk for babies, to
use quite small bottles of only 4 or 6 ounces, and mention the pre-
caution taken in the Straus plant (New York.)
They have a copper cylinder a little larger in diameter than the
bottles. /
The bottles with milk are placed in these cylinders which are
filled with water so as to form a cushion and prevent scorching when
heating, and bursting when cooling.
68
69
After they are heated for half an hour the bottles are corked
and the cylinders placed in ice water to cool.
They gave two formulae for infant’s milk.
fF. LE
Sugar of milk........12 ounces Milles. goer ag eee er 1 gallon
mame water............. 4 pint Barley water........... 1 gallon
Filtered water with the above White. sugar... U4dsee. 10 ounces
OLS:
EMPIRE «5”:--
400 Ibs. Capacity—Price $125.00.
Every Farmer Needs One
Will repay their cost in the first season
and pay 100 per cent. yearly interest on the
investment thereafter.
PRIZES.
TAE COMMON
| SENSE
MILK BOTTLE
Se
No rusty metal covers or twisted wire
fasteners, less breakage and can be washed ab-
solutely clean and much quicker then any othe
milk bottle, avoiding tainted or sour milk. If
is the handsomest, cheapest and best milk bottle
ever offered for sale in any market.
For Circulars and Price Lists send your
address to
THATCHER MANUFACTURING CO.
POTSDAM, N. Y.
a
vial i mre
NX
i acl
a te i ani
Wemyss ruin mal
i Mk
vnigaant
a
“Ye Old Dairy” f
A Swiss creamery and cheese factory from an old engraving
1705 reproduced from Martini’s ‘““Kirne und Girbe.”
* i
CONSIGN YOUR BUTTER, CHEESE, EGGS AND POULRY TO US.
OUR REFRIGERATING
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