. Die Butter der Industrie, für die Verwendung von Molkereien, Molkerei Studenten und reinen Abteilungen vorbereitet. Butter. 138 Wi; iGHiNG Milch und Rahm ernährungsbereich mit der Summe der Gewichte von Lieferungen des einzelnen Landwirt wie auf die Creme Blatt der jeweiligen Route Mann oder Creme station Operator erfasst. Um die richtigen Gewichte versichern die plattformwaagen an der Molkerei und creme-Station und die Feder Skalen auf der Strecke Wagen müssen in gutem Betr.- Zustand. Sie sollten regelmässig zu Beginn eines jeden Tag geprüft werden. Sie sollten eingestellt werden, ausgewogenen, Swing, frei und in-dic

• Bildanbieter: Book Worm / Alamy Stock Foto
• Bild-ID: RG5GMM
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• Format: 1246 x 2006 px | 21,1 x 34 cm | 8,3 x 13,4 inches | 150dpi

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. The butter industry, prepared for the use of creameries, dairy students and pure food departments. Butter. 138 Wi;iGHiNG Milk and Cream spond with the total of the weights of the individual farmer's deliveries as recorded on the cream sheet of the respective route man or cream station operator. In order to insure correct weights the platform scales at the creamery and cream station and the spring scales on the route wagon must be in good operat- ing condition. They should be regularly examined at the beginning of each day. They should be set level, properly balanced, swing freely and in- dicate the weight correctly. Scales that "stick" or that are otherwise not in satisfactory operating condition should not be used. They should be re- paired or replaced with new scales at once. Platform scales should be protected against un- due jars and they should be thoroughly cleaned and freed from all remnants of milk and cream at the conclusion of each day's work. On the care of the scales will largely depend their accuracy and their duration of usefulness.. Fig*. 17. Platform scales for mlUc and cream Courtesy Fairbanks, Morse & Co. "Dumping" Milk and Cream.—As previously stated the milk cans are most conveniently emptied into the weigh can and after weighing the milk passes into the receiving vat and is heated preparatory to separation in accordance with directions given in Chapter V on the Separation of Milk. All mjilk should be strained through a wire mesh strainer, 80 to 100 meshes to the inch. This is best done by installing the strainer over the top of the weigh can. The strainer should be rinsed out fre- quently during the day's work and should receive a special scrubbing with a brush and hot water, and should be steamed, . 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.. H

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• bookcentury1900
• bookdecade1920
• booksubjectbutter
• bookyear1920