De Laval whey separators ..

| DELAVAL
| WHEY SEPARATORS |

TURN WASTE INTO PROFIT

DE LAVAL
WHEY SEPARATORS

Prevent the loss of butter-fat, which is worth
more today than ever before

Insure the pigs or other young stock getting the
chief feeding elements of the whey in the
best condition

Improve the quality of the milk delivered to the
factory

Make patrons’ cans and the whey vat much
easier to keep clean

THE DE LAVAL SEPARATOR COMPANY
NEW YORK CHICAGO SAN FRANCISCO

Serial No. 839-20 Copyright, 1920, The De Laval Separator Company

WORLD’S LARGEST MAKERS OF CENTRIFUGAL MACHINERY Py

General American Works of The De Laval Separator Company, Poughkeepsie, N. Y-

General Canadian Works of The De Laval Company, Limited, Peterboro, Ontario

©CLA566634

. APR 21 (929

DE LAVAL

WHEY SEPARATORS

HE De Laval Whey Separator, a centrifugal machine especially designed
for the purpose, recovers most completely, most quickly and most economi-
cally the butter-fat from whey, thus at once putting a stop to a big waste in
cheese factories and converting it into handsome profit. In hundreds of cheese
plants throughout both North America and Europe, De Laval Whey Separators
are adding thousands of dollars annually to the profits of the owners and patrons.

Introduced only a few years ago to meet the demand of a number of progres-
sive cheese factories which were dissatisfied with the then existing methods of
skimming whey, the De Laval Whey Separator has paid such large money returns
from whey cream that it is now an indispensable part of the standard equipment
of every up-to-date cheese factory.

Cream produced by De Laval Whey Separators or butter made from De
Laval-separated whey cream brings substantially the ruling price in any market.
Cheese factories have no difficulty in selling all the whey cream or whey butter
they can turn out, generally right at home.

Within the last few years the demand for De Laval Whey Separators has
grown with remarkable rapidity, cheese factories having begun to profit by the
example of manufacturers generally in eliminating waste and making use of all
by-products. Cheese plants are turning to their own advantage the experience of
the packing industry, for example, which now makes more money on a steer’s hide,
hoofs, horns and hair than on its meat. Cream prices have reached the level where
cheese factories can see that fat no longer can be fed to pigs or other young stock
profitably (see pages 21-22 of this catalog) and that a small daily loss of fat soon
mounts to a staggering figure.

DeE LAVAL WHE Y S-E PA R A, TORS

A few factories have tried to skim the whey by hand but have found that
the cream thus produced is thin, of poor quality and makes butter with a rancid
taste. Furthermore, hand skimming recovers only a small part of the fat.

Some cheese factories, being familiar with the remarkable success of De Laval
Cream Separators in skimming butter-fat from milk, have experimented with
former types of these machines in skimming whey. But even these separators
do not give satisfactory service in cheese factories because they were designed to
separate milk, which contains approximately 4 per cent fat, while whey contains
only about 3/10 of 1 per cent. In other words, the skimming apparatus of former
types of cream separators 1s not adapted to separating whey.

However, the experiments in the use of older type De Laval Cream Separators
in skimming whey demonstrated that with a properly designed special machine
the separation could be made complete, a uniformly high test cream delivered
and the machine operated for long, continuous runs.

To the problem, then, of perfecting such a separator the De Laval engineers
addressed themselves, with the result that, after long experimentation and exhaus-
tive tests, The De Laval Separator Company brought out the first eficient Whey
Separator
per cent of fat; operates for long runs, and is most economical in the use of power.

a machine which skims to a trace; produces cream testing up to 60

The best evidence of the superiority of De Laval Whey Separators is the
fact that these machines are used in the great majority of factories skimming
whey, and that plants which have replaced other makes of whey separators with
De Lavals are getting better whey cream or whey butter than ever before, realizing
bigger profits and obtaining far more satisfactory service.

The new De Laval Whey Separators skim whey or milk with
equal efficiency

The De Laval Separator Company, realizing that there are many combined
cheese and butter factories, has so designed its new type Whey Separators that
they will skim whey or milk with equal efficiency. In order to convert the whey
separator into a cream separator, the user merely substitutes a special cream regu-
lating cover, which is supplied as an extra attachment, at small cost.

For over forty years the name ‘‘De Laval” has stood for superiority in every
feature of separator construction. The men of widest experience in the dairy indus-
try, through long years of satisfactory service, have learned that complete confi-
dence can be placed in any machine bearing the name ‘De Laval.” Why make
disappointing and expensive experiments with other machines when you know
that a De Laval will last longer, cost less for upkeep, and give you more and
better cream at a lower cost than any other separator?

fou RN Wiieas oa JE LN t.-O Pak JOE cha

A few examples of De Laval whey
separator profits

HE De Laval Separator Company has received hundreds of letters from

cheese factories telling of the big profits De Laval Whey Separators are

earning for them. A few of these letters are reproduced on the following
pages, but a brief summary of part of them at this point will enable the cheese
factory owner or patron to grasp at once the great advantages being gained by
the use of De Laval Whey Separators.

The accompanying photograph shows the Pine Island Cheese Company factory,
at Pine Island, Munn.
Whey cream _ recovered
by a De Laval Whey
Separator paid for this
factory in three years.

Henry Matthias, one
of the best-known cheese-
makers in Wisconsin,
writes that he sold $410.36
worth of whey cream sep-
arated by a De Laval dur-
ing the first two months
he used the machine.
Mr. Matthias adds that
the machine skims 5,000
pounds of milk per hour
and “gets all the cream.”
“IT am more than pleased
and so are my patrons,’
he says. “No factory
should be without a De ae eae SEVARATOR Cor
Laval Whey Separator.” cal

Pine Island Cheese Factory, Pine Island, Minn.

De Laval Whey Separator Paid for Cheese Factory
in Three Years

Dear Sirs:
If your representative had told us three years ago that a

De Laval W hey Separator would build our new factory in
three years time, we would have thought him fit for an insane

All the running ex-

penses of the North Bend
Cheese Company factory,
at North Bend, N. Y..,
are paid by the sale of
whey butter churned from
cream separated by a De
Laval Whey Separator.

Between $1,500 and
$1,600 is the annual profit
realized on wheybutter by
the Alger Cheese factory,
at Martinsburg, N. Y.

———— eee EE EEE EEE ee ee eee ee ee ee ee eee

asylum.

We installed a No. 1 De Laval Turbine Whey Separator im
our factory in March, 1913, and since that time have made into
cheese 7,908,333 pounds of milk. Our De Laval W hey Sepa-
rator has returned us $7,149.86 worth of cream. By July Ist,
this year, it will actually have paid for our new factory, and
our plant is a fine one, as the enclosed photograph will show.

As further proof of our appreciation of the De Laval Whey
Separator, we are today giving our order for another No. 1
Turbine, as our milk receipts are growing too large to be
handled by one machine.

Our De Laval Whey Separator surely has been a money-
maker for us.

Yours truly,
Pine Istanp CHEESE Co.,
Pine Island, Minn.,
Joun Srucky,
Secretary and Manager.

DFE LAVAL WHE WY S°E PY AR. AT OSR 7S

“The farmers are very well satisfied with the skimmed whey, and its feeding
value is very little less than that of unskimmed whey,” writes George W. Alger,
proprietor of the factory. ‘The whey tank and milk cans are much more easily
taken care of on account of the absence of grease, which always makes washing
dificult when whey is not skimmed.”

H. S. Channell, cheesemaker for the Bloomfield Cheese & Butter Co., of
Bloomfield, Ontario, has used two De Laval Whey Separators in the Bloomfield
factory for seven years and writes that he has found it “paying business.”

“Putting in a whey butter plant is the wisest thing a cheese factory can
do,’ Mr. Channell declares. ‘Separating the whey with a De Laval Whey
Separator makes money both for the cheese factory and the patron, and,
in addition, saves the pa-
tron’s wife a lot of work
in scrubbing out cans.”

Two De Laval Whey
Separators in. the South
Luxemburg Cheese fac-
tory, at Luxemburg, Wis.,
have produced as high as
$880 worth of whey
cream in one month.

“We are only sorry we
did not put in a De Laval
Whey Separator years
ago, as we can see now
where we lost thousands
of dollars by not having
one of your machines,”
writes C. W. Dodge, of
the Blakley Cheese fac-

Alger Cheese Factory, Martinsburg, N. Y.

“Farmers Very Well Satisfied With Skimmed Whey

for Stock Feed’”’

Tue De Lava SEPARATOR COMPANY,
New York City.
Gentlemen :

I make between $1,500 and $1,600 a year out of whey butter
made from cream recovered by your No. 1 turbine whey sepa-
rator. The farmers are very well satisfied with the skimmed
whey, as its feeding value is very little less than that of un-
skimmed whey, and the whey tank and milk cans are much
more easily taken care of on account of the absence of grease
which always makes washing difficult when whey is not
skimmed.

I highly recommend the De Laval Whey Separator to all
cheese factories.

Yours truly,
Grorce W. Atcer, Prop.,
Alger Cheese Factory,
Martinsburg, N. Y.

6

tory, of Pawlet, Vt.

Considering the fact
that very little additional
power is required to oper-
ate it and that, in view
of the increased earnings,
the cost of installation is
comparatively insignifi-
cant, no cheese factory,
large or small, can afford
to get along without a De
Laval Whey Separator.

A Se a es Se ee a EE SSS

ry

iu RN Wee Ar- oi lee reNY TO P= [RS On re oe?

Sizes, styles and prices
1D’ LAVAL WHEY SEPARATORS are made in four sizes, with separat-

ing capacities of 7,000 pounds, 5,000 pounds, 3,000 pounds, and 1,350

pounds of whey per hour, respectively. All of these sizes are supplied in
both Belt Power and Steam Turbine styles, as illustrated in the following pages.
The No. 22-W may be operated either by hand or belt power, the Universal
Power Drive (see page 15) being employed in the latter case.

Prices may be had on application to the Company, at any of its branches or
to any one of its authorized dealers.

Importance of ample capacity

The operating economy, as well as influence on quality of product, through
using a whey separator of ample capacity, is of such great importance that the
special attention of intending buyers is called to this consideration in determining
the selection of size of machine.

The stated capacity of a whey separator is the rate at which it will separate
whey per hour efficiently. Any quantity of whey may be separated with any
size of machine, according to the length of time it may be run.

A larger size machine, however, occupies no more space and costs little, if any,
more for power, labor and maintenance than a smaller one, while it is of great
importance in either cheese or butter factory operation to be able to separate and
dispose of the whey or milk and the resulting products with the utmost facility,
as every experienced operator understands.

The greater capacity of the new type De Laval machines, particularly in
the larger sizes, is one of their most important features, and, aside from all other
advantages, must soon lead to their replacement of all other machines and
practically universal use in all cheese and butter factories.

THE DE LAVAL GUARANTEE

E LAVAL WHEY SEPARATORS are guaranteed to be as represented and
D to fulfill all the claims made for them, both as to skimming whey and milk.
They are sold subject to the guarantee of their unqualified superiority in every
material feature of separator practicability, inclusive of the production of a greater
value of cream and a greater quantity of butter of better quality than is possible
through the use of any other whey or cream separator or whey or cream separating
system.

“NI

DHE LAVAL Wo oH EVY 5 EP A ReA TO CRS

New De Laval Whey Separator No. 60-W

(Belt Driven)
Actual Separating Capacity, 7000 Pounds of Whey per Hour
(Milk Separating Capacity, 6500 Pounds)

Tt) oR aN W SAS. TE kK NTO PP. R2OUV Rist

New De Laval Whey Separator No. 61-W

(Turbine Driven)

Actual Separating Capacity, 7000 Pounds of Whey per Hour

(Milk Separating Capacity, 6500 Pounds)

DE LiyArty “ANE Ww. -HE: Y SEVP AR AqtsOGR

New De Laval Whey Separator No. 40-W

(Belt Driven)
Actual Separating Capacity, 5000 Pounds of Whey per Hour

(Milk Separating Capacity, 4500 Pounds)

Pr uUR IN WA oF CE Ny TO PAR: LODE ASE

New De Laval Whey Separator No. 41-W

(Turbine Driven)

Actual Separating Capacity, 5000 Pounds of Whey per Hour

(Milk Separating Capacity, 4500 Pounds)

D

E

LAS (AS Wi HE. ¥ Ss) E PA R ArT ORS

New De Laval Whey Separator No. 30-W

(Belt Driven)
Actual Separating Capacity, 3000 Pounds of Whey per Hour
(Milk Separating Capacity, 2500 Pounds)

Tr UoR AN Wi Accs ad EE ESNet oO PR WO). Fold

New De Laval Whey Separator No. 31-W

(Turbine Driven)
Actual Separating Capacity, 3000 Pounds of Whey per Hour

(Milk Separating Capacity, 2500 Pounds)

DE LAVAL WtH_E ¥ SE P At R A-T-O2E SS

SUPPLY TANK AND STAND
FURNISHED WITH No. 25-W

New De Laval Whey Separator No. 25-W

(Turbine Driven)
Actual Separating Capacity, 1350 Pounds of Whey per Hour

(Milk Separating Capacity, 1350 Pounds)

PU RN Wi Aw ob. E LON=t © Pi ER OCR ab

SUPPLY TANK AND STAND
FURNISHED WITH No. 22-W

UNIVERSAL POWER DRIVE

New De Laval Whey Separator No. 22-W

(Belt or Hand Driven)
Actual Separating Capacity, 1350 Pounds of Whey per Hour
(Milk Separating Capacity, 1350 Pounds)

D VE EASY, AE IW. HE. YY: SUE SPAY ROA Oe Res

BALANCED FLOAT —____
= EXTRA HEAVY TINWARE

SELF CENTERING BOWL .
SIMPLE CREAM REGULATOR

DETACHED BOWL = =e ila me / <——_ COVER CLAMP

COUPLING RING ~ . } sainesnn ——

/

SIGHT FEED
OIL SUPPLY :
PATENTED WHEY

—~) 1 oF
as

IMPROVED'DE LAVAL
SEPARATING DISCS —_

DISTRIBUTOR

‘. — BOWL HOLDING SCREW

\

HEAVY PART OF BOWL
BELOW CENTER OF GRAVITY

AMPLE DIRT HOLDING SPACE

4 =>

BOWL CASING DRAIN SECTIONAL SPRING

a SPINDLE BEARING

DETACHED BOWL SPINDLE ~

(REMAINING IN FRAME) BOWL STOP BRAKE

a INDICATOR

AUTOMATIC SPRAY ~_
OILING OF GEARING

AND BEARINGS UPWARD THRUST

WORM DRIVE GEARING

OIL DRAIN SPRING CUSHIONED STEEL POINT

AND TREAD WHEEL BEARING

OPEN SANITARY BASE

Sectional View Showing the Important Features of the

De Laval Whey Separator

(Cross-sectional View of No. 60-W and 40-W Machines. See also Cross-sectional View of Bowl on page 25)

16

‘E7U ORUN WitA Sb E KON tO Pak OF aloe

TOP BEARING
STEAM INLET |
\ | GOVERNOR

UPPER
BUSHING

STEAM WHEEL
SPINDLE

y

G >»
> Y 7

STEAM WHEEL ~
LOWER BUSHING
STEEL POINT
TREAD WHEELS

Sectional View Showing the Important Features of the

Turbine Driven

De Laval Whey Separator

DE LoA-V AL Ware. ¥. SEVP Ark ATOR

Three styles of drive

N manner of drive, both belt and turbine, the new type De Laval Whey Sepa-
rators have been completely re-designed and re-constructed to reduce to a
minimum the amount of power required and to insure unvarying speed.

The new turbine-driven machines are equipped with a new type of steam driy-
ing wheel, similar in principle to that utilized in the famous De Laval Steam
Turbine Engines, and which is still more economical in the consumption of steam.
An important new feature
of this machine is the im-
proved type of steam gov-
ernor, similar in principle
to that used on high-class
steam engines and which
perfectly controls the steam
pressure, thus insuring un-
varying speed, as well as
safety, in operation.

The method of driving
the new belt power ma-
chines is radically different
from that previously em-
ployed in power separator
operation, being now ac-
complished through direct
belt connection, by a two-
inch flat belt, with tight-
and-loose pulleys which are
a part of the separator it-

Steam driving wheel (with section of rim cut away to show the gelf. The necessarv multi-
steam impulse buckets) and important speed and steam pressure : : = eS
governing mechanism of the new type De Laval Turbine machines plication of bowl speed 1$

obtained through the use of
worm gearing of the most approved type encased within the frame of the machine.
The use of the intermediate or jack, heretofore employed with a connecting rope
belt, to the frame of the separator is thus done away with, and there is no longer
any likelihood of belt slippage or variation in bowl speed for this reason, the
new worm gear drive being positive and unvarying.

The New No. 22-W Whey Separator, which is adapted to the needs of cheese
factories with a very small output, may be operated either by hand or belt
power. In the latter case the power is applied by means of the De Laval
Universal Power Drive, a patented attachment which is designed to be used only
on De Laval machines.

The Universal Drive may be easily understood by reference to the illustration
on page 15. The power is transmitted by belt to the tight-and-loose pulley,

18

aU. Rs IN We AUS od —E iNT. O PUR (OU Fb at

provided with a belt shifter, thence from the short counter-shaft, which is a part
of the Drive, by an endless belt (without hooks, rivets or lacing) to the lower or
worm wheel shaft of the separator.

The particularly novel feature of the Universal Drive is the coiled spring belt
tightener which is applied to the tight side of the belt, and which automatically
absorbs all shocks resulting from gas engine explosions and the irregularities of
speed occurring from one cause or another with almost every kind of driving power.

A complete line of specially adapted electric motors is likewise supplied for
De Laval machines of the smaller sizes, and constitutes an excellent method of
power driving wherever electric power is available.

Loss of butter-fat in whey

NLESS a cheese factory is equipped with a good whey separator, most
of the butter-fat in the whey is lost. In making American, or
Cheddar, cheese the loss is fully equal to that suffered in skimming milk

by the old-fashioned “gravity” process, before the introduction of the De Laval
Cream Separator. In the manufacture of the so-called “foreign” cheese, the loss
of fat is even greater.

One thousand pounds of whey from American cheese contain approximately
3 pounds of butter-fat. Whey from brick cheese is fully as rich in butter-fat,
and in making Swiss cheese the loss amounts to practically 10 pounds per 1,000
pounds of whey.

“There is enough fat in whey at American cheese factories to make from 10
to 20 pounds of butter a year from each good cow contributing to the factory,”
says Wisconsin Agricultural Experiment Station Bulletin 246. ‘‘Factory patrons,
therefore, must choose between leaving part of the fat in the whey tank, cans and
hog trough, or saving practically all of the fat by means of a whey separator.”

One of the most striking demonstrations of the loss of butter-fat in whey was
an exhibit prepared by the University of Wisconsin Dairy School and placed on
view at a Wisconsin State Fair.

In the background of the exhibit (see photograph on next page) were ar-
ranged 80 butter-tubs which represented the amount of butter made in a year
from the fat recovered from whey in an American cheese factory receiving an
average of 4,000 pounds of milk daily. The chart in front of the tubs, and which
is reproduced below the photograph, shows that the butter-fat lost in a factory of
that capacity through not separating the whey would make 4,800 pounds of butter
ina year. At 60 cents a pound the butter would have brought $2,880 in additional
profits to the factory’s owners. (The maarket price of 25 cents a pound indicated
on the chart prevailed five years ago, when the exhibit was put up.)

A chart, which was a part of the exhibit, showed that one year’s fat losses in
unseparated whey in an American cheese factory in Sauk County, Wisconsin, re-

ee — — —eE — —————————————————————_— eee
19

DE ACV. ACL We HEY. SSE. P AR: AT OgReS

ceiving an average of University of Wisconsin Dairy School Exhibit at State Fair

5,000 pounds of milk a
day during the flush of
the season, amounted to
2,254.5 pounds. At the
present butter-fat price
this would represent more
than $1,350.

In other words, over
$1,350 which might have
been added to the year’s
earnings was practically
wasted because the fac-
tory either did not realize
the loss it was standing
or failed to take the neces-
sary steps to prevent it

“As the University of
Wisconsin advised on its
charts, ‘Figure it out for
your own factory at the
present prices.” Is Whey Skimming Profitable?

Is it good business to

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These 80 tubs represent the amount of butter made from the

let this waste go ons fat recovered from the whey at a factory making American
A De Laval Whey cheese, receiving about 7,000 lbs. of milk per day during the
> : -: 5 flush of the season—about 2,000 Ibs. per day during the winter
Separator, by Saving the —or an average o: 4,40) ibs. per day for the entire year.
butter-fat in whey, closes Daily _ Annually
the door on waste which A OOM DS. tines A aleve ces sects ee tee ee 1,460,000 lbs.
hae : OOO ss NVC yy? So errs atn ont alervysape cay latvote ae cheeeee 1,314,000 *
no cheese factory can ik RN Min aid Cinee hi ee eeeeee De aeeer oe 55a: 9,855
afford, and thereby opens 108 8 Fate... esse eee eee ese ee
h d ii 13.2 * Buatterair sc ssacv-icen canoer et. 4,800
the door to andsome $3.30 Market AVEIUC SA a orem nu vines eee $1,200.00
additional profits. Figure it out for your factory at the present prices.

The De Laval Whey Separator conserves feeding
value of whey

HEESE factory patrons sometimes ob-

ject to separating the whey, in the er-

roneous belief that, in this way, a good
share of its feeding value is removed.

As a matter of fact, the butter-fat consti-
tutes only a very small part of the feeding
value of whey, and which, when taken out,
may be satisfactorily and profitably replaced,
at approximately one-tenth its market price,
by various meals.

Moreover, if the fat is not separated, it in-
directly plays a large part in causing the whey
to sour and, consequently, the milk sugar—
the chief feeding element in whey—to turn to
lactic acid, which is valueless as feed.

ce? RON Wo vVAY Sut E PONG iO Pork. Ott

In most factories the whey is left in the vat overnight. If the whey has not
been separated, about three-fourths of the fat has risen to the top by morning, and
when the vat is emptied, most of the fat sticks to the sides and bottom and forms

a greasy, oily scum.

If the cheesemaker does not promptly and thoroughly wash the vat, this scum

soon becomes rancid and acts as a starter for each day’s

fresh w hey.

If it were not for this grease (fat), which would be removed by a whey sepa-

rator, the whey usually would
stay sweet and the pigs and other
young stock would get the milk
sugar. As it is, they nearly al-
ways get only lactic acid, because
the w hey is sour when fed.

Now as to the actual feed value
of the butter-fat.

One hundred and twenty-five
gallons of unseparated whey from
American cheese contain approxi-
mately 3 pounds of butter-fat.
Therefore 4 gallons—an average
day’s ration for a pig or calf—
contain about 114 ounces. But
only about one-fourth reaches the
animal. As was previously ex-
plained, most of the other three-
fourths, having come to the top
during the night, sticks to the in-
side of the vat when the whey is
drawn off. Thus a pig or calf gets
only about three-eighths of an
ounce of butter-fat in drinking
four gallons of unseparated whey,
a very small amount indeed.

In answer to the question of
the feeding value of the fat in
whey, the Wisconsin Dairy School
exhibited at a Wisconsin State
Fair eight bottles containing the
solids in two gallons of separated
and unseparated whey. (Refer to
the accompanying photograph.)
These bottles show that two gal-
lons of separated whey contain
eight-tenths of a pound of milk
sugar, one-seventh of a pound of
protein and one-eighth of a pound
of ash, just as does the unseparated
whey, the only part removed by the
separator being one-twentieth of a
pound of fat.

University of Wisconsin Dairy School Exhibit at
State Fair

Is Separated Whey Good Food * “Hogs

2 Gin of Senarated
ced ae

2 Gallons of feck
Whey Contains

B PROTEIN
7.8

ae the Whey removes only
20 of the Whey Solids

In answer to the question as to the feeding value of
separated whey, the Wisconsin Dairy School displayed at
a Wisconsin State Fair these bottles, which contain the
solids in two gallons of separated and unseparated whey.
It will be seen that the separated whey contains 8/10 Ib. of
milk sugar; 1/7 lb. of protein and 1/8 Ib. of ash, just as
does the unseparated whey, the only part removed being
1/20 lb. of fat.

21

DE LiA V AL WHEW Y SEPARATORS

This demonstrates that most of the feeding value of the whey is in the milk
sugar, which remains in the whey after it is passed through the separator.

Fred Marty, former deputy state dairy commissioner of Wisconsin, and
recognized as one of the leading authorities in that state on cheesemaking, answers
the question of the feeding value of the fat in whey in the following words:

“Whey contains about seven per cent of solids; fat .35 per cent; nitrogenous

Henry Matthias’ Cheese Factory, Owen, Wis.

“I Have Sold $410.36 Worth of Whey Cream in
Two Months; Can Hardly Believe It”

Tue De LAvaAL SEPARATOR Co.,
Chicago, Ill.

Dear Sirs:

T installed one of your No. 1 Turbme Whey Separators on
April 4th, 1917. To date I have sold $410.36 worth of cream
recovered from 425,000 pounds of milk. I can hardly believe
it, but figures don’t lie.

The machine skims 5,000 pounds of milk per hour and gets
all the cream. I am more than pleased and so are my patrons.
No factory should be without a De Laval Whey Separator. It
takes very little additional fuel and I can wash up the machine
in 15 minutes.

I assure you that you can count on me as a strong De Laval
booster.

Yours truly,
Henry Marrutas,
Owen, Wis.

substances .85 per cent; ash, sugar and so forth, 5.8 per cent. The fat is worth

about one-tenth as much
food value as the sugar
present; it is worth one-
third as much as the al-
bumen, so that taking fat
out of the whey amounts
to removing relatively
about one-fifteenth of the
feeding value of whey,
provided the patrons get
all of the fat present in
whey when it comes from
the vat. But they do not
get it all; the fat rises to
the surface and unless
some patron takes the
trouble to skim it off,
amounts to practically
nothing, as it is lost in
careless handling.”

It will thus be seen
that a De Laval Whey
Separator takes very lit-
tle indeed from the feed-
ing value of whey. At
the same time, by removy-
ing the butter-fat, 1t goes
a long way in helping the
cheesemaker keep the vat
in such condition that the
whey stays sweet and the
pigs or other young stock
get the milk sugar, which
in reality is what makes
whey useful as a feed for
livestock.

And, in addition, the
butter-fat, which other-
wise would be lost, may
be readily sold for human
food at a good profit.

FE eUcR SN WAS! TE EON i; © PROSE eT

Considerations in the selection of a
Whey Separator

HE chief considerations in the selection of a Whey Separator, from the stand-
point of the average cheese factory, may be briefly summarized as follows:

Thoroughness of Separation. When it is remembered that there is only about
3/10 of a pound of butter-fat in 100 pounds of whey, the great importance of
clean skimming is apparent. The loss of even a small amount of fat in separation
materially reduces the profit. De Laval Whey Separators skim clean. (See
pages 27 and 28.)

Quality of Cream. “In making whey butter it is desirable to separate cream
containing at least 50 per cent fat,.so that 75 to 100 per cent starter may be added
before churning,” says Wisconsin Agricultural Experiment Station Bulletin 132.
De Laval Whey Separators produce a uniform cream testing 50 per cent fat, or
more. (See pages 28 and 29.)

Length of Runs. No cheesemaker has the time to stop the machine frequently
to clean curd out of the bowl. De Laval Whey Separators may be operated for
long, continuous runs. (See page 29.)

Capacity. The whey separator’s capacity must be conservatively rated so that
the separation will be thorough under all skimming conditions. he capacities of
De Laval Whey Separators are so rated. (See page 29.)

Power Required. The machine must be economical in the. consumption of
power. De Laval Whey Separators use less than half the power consumed by
other separators in skimming like quantities of whey. (See page 29.)

Simplicity. There must be nothing about a whey separator not easily handled;
nothing complicated or likely to require adjustment; no need of expert knowledge
or special tools. De Laval Whey Separators are the simplest separators made.
(See page 30.)

Ease of Cleaning. The machine must be capable of easy and thorough cleaning
so that it may be kept sanitary. De Laval Whey Separators are the easiest to wash.
Every part is easily accessible. (See page 30.)

Durability. The construction of a whey separator must be such that it will give
first-class service for years, not easily get out of order or require attention on
account of wear, and cost little for repairs. De Laval Whey Separators outlast
other makes of whey separators by many years. (See page 30.)

Field Service. The user should be able to obtain practical help from an experi-
enced separator man not only in setting up and starting a whey separator but at any
time later, if required; also to obtain surely and promptly any repair part that may
be needed. (See page 32.)

Price. The last and least consideration in purchasing a whey separator is the
price. The fairness of the price depends on the service and the profits the user gets
out of the machine; not the money he puts into it.

23

DUE DAW VAL WHEY SE 2P- A. RAC ORS

The new De Laval feed device

(In 40-W—41-W—60-W and 61-W Bowls)

S will be observed by referring to the accom-
panying illustration and to the sectional view
of the complete bow! shown on page 25 of this

catalog, the distribution of the whey from the receiv-
ing shaft into the separating discs is now accomplished
by channels within
the receiving shaft
through which the
whey. is conducted to

Cross-sectional view of new the radial outlets in
Se ne oe nen the base of the shaft,

which the incoming whey is

deliy ered _to the separating and thence to the
discs. This form of construc- — ;

tion greatly facilitates the dis- orifices in the discs

tribution of a larger amount ot
whey through a shaft of given and upward through
size than would otherwise be

the passages formed
by these orifices. In
the previous ‘“‘split-wing” shaft, the method of whey
distribution to the discs was through narrowly

possible

slotted projecting wings on the receiving shaft.

The new receiving shaft and distributing
device, the precise design of which with reference
to the feeding shaft and of its outlets into the
separating discs is an important feature of this
new bow! construction, is fully protected by patents
which limit its use to the De Laval machines.

It has already been proved by several years of
experiments and tests which the De Laval Com-
pany has been conducting that this new form of
bowl construction now introduced in the De Laval
machines is as much of an improvement
‘split-wing” type of
feed shaft construction as was the “‘split-

‘

over the previous
wing’ construction over the methods of
bowl feed in use prior to 1900. The
greater capacity and other advantages

mentioned speak for themselves, and the
more sanitary construction will be self-

Sectional half-view of the new whey-
evident to all experienced separator users. receiving shaft and distributing device

EU RAN We Aves at JE PN, tO PROF El. i

The De Laval Whey Separator Bowl

(In 40-W—41-W—60-W and 61-W Whey Separators)

CREAM OUTLET
CREAM CONTROL SCREW

CREAM DISC DETACHED BOWL SPINDLE

~

RUBBER RING BOWL TOP

COUPLING

RING

INTERMEDIATE PATENTED

DISCS WHEY
DISTRIBUTOR

DIRT HOLDING

SPACE

BOWL SHELL

Sectional view of 5000 and 7000 lb. type of
New De Laval Whey Separator Bowl

The new De Laval Whey Separator is re-designed to meet in every detail the requirements
disclosed by long experimentation and test. It gives perfect results when skimming either whey
or milk.

Among the important improvements is the new patent-protected receiving shaft, which con-
veys the liquid to be separated by means of channels within the shaft to the radial outlets at the
base of the shaft, and thence to the orifices in the discs and upward through the passages formed
by these orifices. (See page 24.) This, in connection with the other superior features of design,
gives the bowl greater capacity and increased separating efficiency.

Other improvements are the larger curd or dirt-holding space; the small-diameter bowl neck,
which through its cream discharge outlet delivers the cream near the center of revolving motion,
thus insuring a better quality of cream; the new method of coupling top to bowl body; the de-
tached bowl spindle, always remaining in frame; the less driving power required in proportion
to capacity, because the bowl] is self-centering and of exactly the proper design and proportions,
and revolves at lower speed and with less frictional resistance.

(See also sectional view on page 26)

25

DE LAVAL WHEY SEVP ACR A OF OeRES

The De Laval Whey Separator Bowl

(In 30-W and 31-W Whey Separators)

EL

f

=
=>
=
=
=>
=
=
a
7
7
7
te
Z
a
=
=

~~

Sectional view of new style 3000 Ib. De Laval Whey Separator bowl

This illustration shows the difference in shell construction, particularly from
the larger No; 40-W—41-W and No. 60-W—61-W bowls shown on previous page

N the smaller size and hence smaller diameter new bowls the cream regulation
is effected by adjustment of the proportionate cream delivery, as is done in
the latest improved De Laval Dairy size machines, this method of regulation

being entirely practical and equal to any other within such limit of bowl size.

The new type bowl is supported by its spindle at a point well above its center
weight, with the greater part of its revolving weight overhanging the point of
spindle support as well as the top or neck bearing.

This construction saves power in driving, insures a smoother running machine
and minimizes any likelihood of the bowl getting out of balance or running out of
true, with consequent vibration detrimental to the efficiency of the separation and
greatly increasing the wear of the supporting parts of the frame.

26

Lovo N WAS TE Net © PA ROPE DG

Why De Laval Whey Separators are superior to
other whey and cream separators

quality cream, when skimming either whey or milk, because of the superior

design and construction of the De Laval bowl, which makes use of the De
Laval discs, newly perfected whey or milk distributing device and other features
which competing separators may not employ because of protecting patents. The
De Laval Whey Separator bowl possesses the maximum degree of efficiency,
capacity and all-around separator practicability.

be LAVAL WHEY SEPARATORS skim closer and produce better

Being self-centering, of the exactly proper design and proportions, and revolv-
ing at a much lower speed
than the bowls of other
separators, it operates
with the least frictional]
resistance, in this way re-
quiring the least driving
power in proportion to
capacity.

In short, there is a
complete coordination of
all the many factors
which constitute the per-
fect separator bowl.

hese Akaval’ disc
system of separator bowl
construction consists of
placing in the bowl a
series of round, sloping,

conical steel discs or Used De Laval Whey Separator Four Years;
plates, one above the Has Never Missed a Skimming

H. A. Kalk’s Cheese Factory, Sheboygan Falls, Wis.

other, and spaced slightly

Tue De LAvaL SEPARATOR CoO.,

apart by thin calks or ribs Ghicaeo. Ul
fastened to the upper side Gentlemen:
of the discs. I have been using a No. 1 De Laval Whey Separator for
four years and have never missed a skimming. It skims to
Fed into the center of 1/100 of 1 per cent of the butter-fat in whey. I must say that

I do not use over 4 gallons of De Laval Oil a year on my
machine.

the bowl, the liquid to be

separated is conducted by I am mighty well pleased with the De Laval Whey Separator
properly arranged chan- and recommend it to any cheese factory.
: : : Yours truly,
nels to a5 so out HA. Kats,
point or “neutral zone. Sheboygan Falls, Wis.

DE LAVAL W HOB ay S-E.P A RA TCO°RS

From this point it is evenly distributed in thin sheets or layers between the
discs, being thus subjected to the centrifugal or ‘“‘out-from-the-center” force
created by the revolving speed of the bowl, instead of in a solid mass as is the case
in certain other types of separator bowls. The De Laval disc system insures a
more perfect separation with a very much less bowl speed than is possible with
other separators, and leaves the butter-fat globules in their natural condition.
Breaking up the fat globules not only impairs the quality of the cream or the
butter made from it, but involves a loss of butter-fat in churning.

The whey or milk-distributing devices in both the new and old type machines
feed the liquid into the separating zone beyond the cream wall and insure the
flow of the cream to the discharge outlets without coming in contact either with

the partially separated or

- incoming whey or milk.
This adds further to the
thoroughness and rapid-
ity of the separation. No
other make of separator
may use these De Laval
patent-protected dis-
tributing devices.

This insures the deliv-
ery of cream of smoother,
more even texture than
that produced by separa-
tors of other makes.

x The cream regulating
Maple Leaf Cheese Factory, Tillamook, Ore. device of De Laval Whey
Separators may be so ad-

justed that the machine
Three Largest Cheese Plants in U. S. Are Pleased

: 2 will separate cream test-
with De Laval Whey Machines

ing 15 to 60 per cent fat,
: as may be desired.

De Lavat Dairy Suppty Co., -

San Francisco, Cal. 7

In addition to the bowl

Gentlemen :

; : parts mentioned above,
We are using your De Laval Separators in our Maple Leaf,

Tillamook and Fairview factories, which probably are the there are numerous other
three largest cheese plants in the United States. The average
receipts of milk per day at each factory during the flush of ; “
the season are 25,000 pounds. We are pleased to say that vital to the construction

UPAR ESET A OSE SS USL of an efficient separator
bowl and which can be
used only in De Laval
machines.

patent-protected features

Yours truly,

Cart HABERLACH,
Tillamook, Oregon.

ow RN W AUS st E beNiote@ PAR’. O78 2

In the design and construction of the De Laval Whey Separator bowls ample
provision has been made for curd or dirt-holding space, thus enabling a continu-
ous run of long duration, even though the whey or milk may not be in the best
of condition.

The capacity of De Laval Whey Separators—the rate at which they will skim
whey or milk—greatly exceeds that of other separators, due to the fact that in
determining the capacity of De Laval machines allowance always is made for

unfavorable conditions of
the whey or milk, such as
will unavoidably be en-
countered in greater or
less degree in practical
use. This is not the case,
however, with other
makes of separators.

Superiority of design
and construction, low
speed and superior lubri-
cation make De Laval
machines the most eco-
nomical in the consump-
tion of power — in fact,
they use less than half
the power consumed by
other separators in skim-
ming a like quantity of
whey or milk. (See also
page 6.)

De Laval Whey Sep-
arators operate at from
6,000 to 7,000 revolutions
per minute, as compared
with the speed of 8,000 to
15,000, or even more, of
competing makes of whey
or cream separators.

Machines of the new
type are automatically
lubricated, every running
part being bathed con-
stantly in a film of oil.
Thus all the metal sur-
faces are practically
cushioned in oil. The
wear is thus reduced to
the absolute minimum.

Mountain View Cheese and Butter Factory, Belleville, Ont

Whey Butter Pays All Running Expenses of This
Cheese Plant

Tue De Lavat SEPARATOR Co.,
New York.

Gentlemen :

One year ago last April we purchased a De Laval Turbine
Whey Separator. In the flush of the year we take in from
5,000 to 6,000 pounds of milk a day and make 3 pounds of
butter to 1,000 pounds of whey. We sell all the butter we can
make at market prices right here at home.

A sure way to make a cheese factory pay bigger is to sepa-
rate the whey. The whey butter pays all the running expenses
of our plant. We would advise all cheese factories to put in
De Laval Whey Separators.

Yours truly,

NortH Benn CHEESE COMPANY,
Isaac N. De Kalb,
North Bend, N. Y.

DE LAV 2ASE WH BY S UE ‘PA oRe Ao TOR

There is nothing about the operation, adjustment or repair of De Laval Whey
Separators which requires expert knowledge or special tools. There are no parts
of which adjustment is frequently necessary to maintain good running or to
conform to the varying conditions of everyday use. There is no need of greater
skill than the ordinary cheese factory employe readily possesses. There are no
delicate, fragile parts, easily broken or likely to get out of order.

Such simplicity likewise makes the

South Luxemburg Cheese Factory, Luxemburg, Wis.

Whey Cream Profits Ran as High as $880 per
Month; No Repair Costs

THE De Lavart SEPARATOR Co.,
Chicago, Ill.

Gentlemen :

The two No. 1 De Laval Whey Separators we bought four
years ago have skimmed over twenty million pounds of whey.
Our run during the summer months is nearly 30,000 pounds
daily with whey cream receipts as high as $880 a month.

We have had excellent service both from the machines and
the De Laval Company. The machines have never missed a
skimming, and with little repair cost.

SoutH LuXEMBURG CREAMERY CO.,
per John Daniel, Sec’y.,

Luxemburg, Wis.

machines the easiest to clean. Every
surface of the bowl is smooth and all the parts are easily accessible. The frames

are simple, smooth-sur-
faced and free from re-
cesses. The ronnie
parts are so protected that
neither whey, milk nor

water can reach them.

Ex periem¢ esghas
proved that the durabil-
ity or life of De Laval
Separators is practically
unlimited. Thousands of
the older type have been
in use I5 to 25 years, and
are today giving satisfac-
tory service. The new De
Laval Separators possess
all the superior features
which have enabled the
older types to give such
long and uniformly ex-
cellent service, and in ad-
dition embody many im-
provements which make
for still greater efhiciency
and durability.

As regards the cost of
maintenance and repairs,
it is a widely recognized
fact that there is no sep-
arator of any kind that
performs as great or
exacting service with as
little cost for upkeep and
repairs as the De Laval
Whey Separator.

TURN WATS, TE Ne. © Pak (OF Ub uk

De Laval superior conditions of manufacture

T is no mere freak of fortune that no one else has been able to make as good
a separator as the De Laval, although many have tried.

First in the business, to begin with, The De Laval Separator Company
speedily gathered together an exceptionally competent organization of skilled
engineers and practical manufacturers, to which it has added from time to time,
all the while concentrating the talents ‘and faculties of this great organization on
just one thing—the building of the best separator possible “and the devising of
means for its further improvement.

De Laval Separators,

far from being the prod- University of Wisconsin Dairy School Exhibit at State Fair
Seu é

ne Pens ate the Plan for Separating Whey at Cheese Factory
product of a dozen close- fine ey creed
ly allied shops in as many voph use Til
countries, each factory
constantly exchanging
with the others ideas and
experience in manufac-
turing and service.

The De Laval shop
buildings and equipment |
are the best of their kind,
and always kept up-to-
the-minute. The De
Laval workmen aS aS xz All piping should be as short as possible—Sanitary or Galvanized
rule, expert mechanics, piping preferred. Piping should be put up so that it can be easily
the majority of them taken down and cleaned
trained by long service
with the Company.

Jet to elevate skimmed
Whey to Whey Tank.

Storage Tank

Run Board to assist
in cleaning Storage Tank

i€ £) Whey Separator

(cee ion|} in Cold Water

Care of Whey Cream at Cheese Factories
Every part of every

: : (1) The separator should be adjusted so that the cream
De Laval machine 1S will test at least 50% fat.
made of the best materials (2) As the cream comes from the separator it should
obtainable and then run into a narrow can standing in cold water.
scientifically measured (3) As soon as the separation is finished, the cooled cream
for accuracy, some parts should be placed in a well-aired refrigerator or set in cold
y water in a clean, airy room.

down to one-thousandth
of an inch. Every sepa-
rator undergoes a practi-

(4) Where possible, the cream should be pasteurized.

(5) Warm cream should never be mixed with cold cream.

(6) The “white” whey and “drippings” should not be
cal [PSUR test before mixed with the cream, but should be heated to 150 deg. F.,
leaving the factory. cooled and then held until the next day, when it should be

A mixed with the fresh whey and the fat separated from it.
The name “De Laval”

(7) Where the cream is being sold and not made into

on a separator has stood butter, it should be delivered daily to the shipping point.
for nearly half a century Where this is impossible, it should be delivered every other
rs day.

and stands today for su-
periority in every feature

of separator design and (9) At all times only well tinned containers should be
construction. used.

(8) The cream should never be put in the shipping cans
until just before taking it to the station.

31

DE LAVAL W. HOEY SEP A..R As POR

De Laval field service to users

CONSIDERATION of utmost importance to whey separator users is the
ability readily to obtain parts and repairs needed at any time, and still
further what may be termed field service. No matter how well made a

machine may be, parts will have to be replaced from time to time, due to care-
lessness or unusual conditions of operation.

The De Laval Separator Company, and its large number of authorized whey
separator dealers throughout the United States and Canada, carry at all times a
complete stock of all parts for every type of machine. These parts are shipped
promptly on receipt of orders, so that no owner of a De Laval machine need suffer
a delay in making replacements.

The full significance of the De Laval field service to whey separator users may be appre-
ciated when it is understood that the dealers just mentioned are skilled in the proper installation
and operation of De Laval machines, and that there are De Laval traveling employes in every
state in the United States and every province in Canada giving their entire time and attention
to the sale of De Laval machines, and the care and best use of those already sold, no matter how
long they may have been in use. These men’s services are at the disposal of De Laval users at any
time they may be found necessary.

Other De Laval machines

While this catalog is devoted to De Laval Whey Separators, it is well known that The De
Laval Separator Company manufactures a full line of Farm or Dairy Size and Power or Factory
Size Cream Separators, which are standard the world over.

Fully ninety-eight per cent of all the separators employed in creameries and milk plants
throughout the world are De Lavals, while there are more than 2,500,000 De Laval Farm and
Dairy Size Cream Separators in daily use—more than of all other makes combined.

In recent years the Company has extended its unequaled engineering resources and manu-
facturing facilities to the development and production of a number of special centrifugal machines.

Among these other machines are the De Laval Centrifugal Milk Clarifier, which removes
from milk all sediment and objectionable matter, as well as numerous harmful bacteria; the De
Laval Centrifugal Emulsor, used in the production of normal cream or milk from their com-
ponent parts; the De Laval Yeast Separator, now almost universally used in the manufacture of
yeast, and various other special centrifugals for the separation and recovery of oils from water,
the clarification and filtration of varnishes, oils, syrups, juices, extracts, pharmaceutical prepara-
tions, and numerous other liquid commodities. Special catalogs covering any of these subjects
will be mailed on request.

THE DE LAVAL SEPARATOR COMPANY
General Offices: 165 Broadway, New York

Chicago San Francisco Montreal
The De Laval Separator Co. De Laval Dairy Supply Co. The De Laval Company, Ltd.
29 E. Madison Street 61 Beale Street 21 St. Peter Street
Peterboro Winnipeg Quebec
The De Laval Company, Ltd. The De Laval Company, Ltd. The De Laval Company, Ltd.
113 Park Street 128 James Avenue 22 St. Jacques Street
Vancouver

The De Laval Company, Ltd.
1168 Homer Street

32

LIBR

HM