Il latte e i suoi prodotti; un trattato sulla natura e la qualità del latte e la fabbricazione di burro e di formaggio . re questi risultati byaeration, è tuttavia necessarythat l'apparecchiatura utilizzata per esporre aerationshould latte thoroughlyto • l'aria, non dovrebbe essere cumber-alcuni, e deve essere semplice e ea-sily puliti; inoltre il processof aerazione dovrebbero sempre prendere placein l'atmosfera più puro possibile. La consegna del millc. - In ordi-nary pratica nei piccoli villaggi townsand e a un considerableextent nelle grandi città, anche il latte viene posto in lattine in cui è tran

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Milk and its products; a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese . re these results byaeration, however, it is necessarythat the apparatus used for aerationshould expose the milk thoroughlyto • the air, should not be cumber-some, and should be simple and ea-sily cleaned; moreover, the processof aeration should always take placein the purest atmosphere possible. Delivery of the millc. — In ordi-nary practice in the smaller townsand villages, and to a considerableextent in the larger cities also, the-milk is placed in cans in which it is transportedfrom the dairy, and is measured out in small quan-tities to each customer from the cans in which it wasoriginally placed. Where care is taken to cool themilk, as described, and during the process of servingthe customers to keep the contents of the cans wellstirred, substantial justice is done each individual cus-tomer in the matter of giving him the due proportionof cream and skimmed milk. This has been wellshown in a trial made at the Cornell UniversityAgricultural Experiment Station* several years ago, . Fig 17. Champion milk cooler and aera-tor. * Cornell University Agricultural Experiment Station, Bulletin No. 20. 140 Milk and Its Products the interesting results of which are quoted below infull detail : To determine just how much variation there is in the fatof milk served to the different patrons of a route by dipping, a member of the Station staff accompanied a milkman as hewent upon his route, and as the milk was about to beserved to various patrons, took samples for analysis. Thedipper, such as is ordinarily used by milkmen, was providedwith a long handle, so that it rested on the bottom of thecan when not in use. The milk was not stirred except by themotion of the wagon and the raising of the dipper. Twelvesamples were taken, and yielded to analysis the following per-centages of fat : No. 1 . 2 .3 4 . 5 . 6 . 9 . 10 . 11 . 12 . 4.52 4 4 5214341J 4.3213.85 [5.

Parole chiave associate all'immagine

• bookcentury1900
• bookdecade1910
• bookpublisheretcet
• bookyear1913