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Страница 30
... allowed to rise , and is then skimmed off with a ladle or large spoon . Whatever the system used , it is important that the milk be placed in the can as soon as possible after it is drawn from the cow , and should not be agitated any ...
... allowed to rise , and is then skimmed off with a ladle or large spoon . Whatever the system used , it is important that the milk be placed in the can as soon as possible after it is drawn from the cow , and should not be agitated any ...
Страница 33
... allowed to come to a standstill , when the skim - milk would settle to the bottom of the cylinder , and the cream , as the motion checks , will settle to the cen- ter and rise to the top . By syphoning off the skim milk , the cream is ...
... allowed to come to a standstill , when the skim - milk would settle to the bottom of the cylinder , and the cream , as the motion checks , will settle to the cen- ter and rise to the top . By syphoning off the skim milk , the cream is ...
Страница 39
... allowed to accompany it so that it will move freely . The machine can be converted into a separator by withdrawing the trundle wheel ; in which case , cream will be delivered through the tube " F " and the skim - milk through . the tube ...
... allowed to accompany it so that it will move freely . The machine can be converted into a separator by withdrawing the trundle wheel ; in which case , cream will be delivered through the tube " F " and the skim - milk through . the tube ...
Страница 67
... allowed to empty without the use of suction until all fat is removed . Finally it is dried on the pump and then kept at 100 degrees C. for two hours and weighed . This weight less the weight of the crucible represents the curd and ash ...
... allowed to empty without the use of suction until all fat is removed . Finally it is dried on the pump and then kept at 100 degrees C. for two hours and weighed . This weight less the weight of the crucible represents the curd and ash ...
Страница 80
... allowed to cool off to a point where the fat will crystallize and then warmed again , the fat will usually be much clearer than before , but as this does not materially change the volume of fat , it is considered un- necessary . Even a ...
... allowed to cool off to a point where the fat will crystallize and then warmed again , the fat will usually be much clearer than before , but as this does not materially change the volume of fat , it is considered un- necessary . Even a ...
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