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Show SEPARATION CF SOUR MILK Pour From One Pan to Another, Breaking Up Curd as Fine as Possible Pos-sible Prevents Clogging. Milk that has curdled will separate with difficulty. Such milk should be thoroughly mixed previous to separating, separat-ing, by pouring from one can into another. an-other. In this way the curd is broken tin as finely as possible, so that it will not clog the machine. The separation of curdled milk finally clegs the skim-milk skim-milk tubes, with the result that more skim milk passes through the cream o'ltlet. making a thinner cream. On the other hand, when sour milk which has not curdjed is separated, the cream produced will be thicker. This is due to the fact that cream from sour milk has a high viscosity, or is less fluid, and a smaller proportion propor-tion of cream is delivered, contain-Inc contain-Inc a higher per cent of fat. |