Duchesne Record | 1915-09-18 | Page 3 | Separation of Sour Milk

SEPAR SEPARATION TION OF SOUR MILK MILR Pour From One Pan to Another Breaking creakIng Up Curd as Fine as Possible Pos Pos- sible Prevents sible-Prevents Prevents Clogging Milk that has curdled will separate with difficulty Such milk should be bo thoroughly mixed previous to separate from Crom one cne can into an an- lag by br pouring other In this way the curd is broken finely as possible so that it will wUl wUlL as up UI L LI n o i nA The separation nOL ClUb Lb j of ot cu curdled died milk clogs the skim skim- result that more with the milk t tubes bes through the cream kim f milk passes outlet making maling a thinner cream milt when wilen sour hand band On the ot other otter er not Dot curdled is separated i ithe which has Se produced will be thicker the cream This ll is due to the fact that cream from sour milk has a high viscosity or T. T Is less fluid and a smaller proper proper- proportion is delivered contain contain- tion of cr cream aro fat tat cent of ot higher per tar tag a I