. Principes et pratiques de beurre de décisions : un traité sur les propriétés chimiques et physiques du lait et de ses composants, le traitement du lait et de la crème, et la fabrication de beurre en découlent . Le beurre, le lait. Précédent LAIT CHAUFFAGE À L'écrémage. 121 que lorsqu'il est chauffé après le processus d'écrémage a été achevé. (3) Moins d'appareils de chauffage et de refroidissement est nécessaire. (4) clonage de plus près. Comment chauffé.-Il y a deux méthodes par lesquelles le lait est chauffé avant l'écrémage. Tout d'abord, par l'utilisation de vapeur directe ; en second lieu, par l'utilisation de la chaleur de chauffages à vapeur ou eau chaude indirectement.. Fig. 68.-^l

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. Principles and practice of butter-making : a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom . Butter; Milk. HEATING MILK PREVIOUS TO SKIMMING. 121 as when heated after the skimming process has been com- pleted. (3) Less heating and cooling apparatus is necessary. (4) Closer skimming. How Heated.—There are two methods by which milk is heated previous to skimming. First, by the use of direct live steam; second, by the use of heaters which heat with steam or hot water indirectly.. Fig. 68.—^The Twentieth-century milk-heater. Heating of milk with direct live steam is accomplished in two ways: first, by entering a steam hose into the vat full of milk; and, second, by making use of special heaters, which allow steam to come in direct contact with the milk as the milk passes through. The method of heating milk with direct live steam cannot be too strongly condemned, because it leaves bad effects upon the flavor of the butter. At the Milwaukee National Butter contest in 1903, where over eight hundred exhibitors were represented, the authors noticed that where the criticism "burnt, oily flavor" was made on the score card, the milk from which the butter was made had in most cases been heated with Uve steam. The burnt flavor may possibly be due to the sudden excessive heat to which the milk will be exposed when coming in contact with Uve steam. The greatest danger, however, in heating milk with live steam is, that impurities from the pipes and boiler are likely to be transmitted to the. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original work.. McKay, George Lewis; Larsen, Christian, 1874-. New York : J. Wiley & Sons

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