—The factory is necessarily divided into several rooms, notably:
(a) One in which the milk receiving, testing, weighing, pasteurizing and ripening is performed.
(b) One in which—temperature 70° F.—the oil and melting facilities are arranged.
(c) The tempering room in which the butterine is tempered after crystalizing. The temperature 58° to 60° F.
(d) The packing room where prints are made. Temperatures 40° to 45° F.
(e) The storage cooler where prints are set up before boxing and after boxed. Temperatures 34° F.
Arrangement.
—In the usual arrangement butterine factories are designed so that the work begins on an upper floor and terminates on a shipping floor. The extent of the factory and the space allotted to each operation depending upon the volume of business. Usually decks are introduced upon which part of the work is performed. Local pumps, readily cleansed, are used for transfer of materials via pipes, and these are arranged with flow toward outlet so as to admit of perfect drainage.
Testing the Milk.
—Consider the methods of receiving the milk, and also making proper tests to determine its value and the amount of fat it contains. It is very essential this be done carefully and intelligently, as the result of the test determines the value of the product purchased. Milk and cream are frequently paid for on the butter fat percentage.
FIG. 162.—EMULSION CHURN.
The test generally accepted is obtained by using Babcock’s “Acme” steam turbine test machine. This machine is made to accommodate twenty-four bottles. The machine should be set up well, secured and balanced perfectly for each test. This is accomplished by placing bottles exactly opposite each other. Should a test be desired on only one sample of milk, fill a bottle with water and place in machine opposite sample. The machine in motion makes 3,000 revolutions per minute. It will, therefore, be seen that equilibrium is necessary. Test bottles are arranged so they will contain the amount of milk or cream and acid needed. A 17.6 cc. pipette is used for measuring the milk or cream and a 17.6 cc. graduated tube for the acid. First pour 17.6 cc. milk in bottle, then pour in 17.6 cc. commercial grade sulphuric acid. Do not drop the acid on top of the milk, but hold the bottles sidewise so that the acid will slip into the milk at side. Otherwise a burnt taste will result and make it impossible to correctly read the test. Shake the bottle well until milk has entirely disappeared, then place in machine.
After bottles are filled in this manner the machine balanced, steam is admitted gradually, increasing until machine is running at full speed. Allow to run five minutes, then stop, fill each bottle with hot water up to the lowest mark on graduate neck of bottle; start machine again and allow it to run for three minutes, when again it will be necessary to add hot water up to within one-half inch of top of neck of bottle; run machine two minutes longer, and read test. Use a pair of compasses in reading the fat in neck of bottle and read it quickly, as the fat recedes if left long. This test determines the percentage of fat in sample of milk, consequently its comparative value.