First Lessons in Dairyinga Handbook Setting Forth the Underlying Principles
First Lessons in Dairyinga Handbook Setting Forth the Underlying Principles
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In our eReader you can find the full English version of the book. Read First Lessons in Dairyinga Handbook Setting Forth the Underlying Principles Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book First Lessons in Dairyinga Handbook Setting Forth the Underlying Principles
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This may be due to the bowl cover not being screwed down tight, rubber ring being omitted or broken or nicked, or the bowl may be too low to discharge into the skim milk or cream trays, or trays may not be down in place.
Clogging. If the inflow of milk becomes reduced through partial closing of the valve or lessened supply of milk in the can, the cream will become thick enough to wholly or partly clog the cream outlets. Flushing the bowl with warm water will usually clear the outlets, without h...aving to stop and wash the bowl.
Variations in the cream test. The per cent, of fat in the cream will vary from day to day with the same herd and the same persons doing the work, because of the variations in the per cent, of fat in the milk and the temperature of the milk, the amount of milk in the supply can, the variation in the speed of the bowl, the amount of water or skim milk used to flush the bowl, partial closing of the valve of the supply can, imperfect cleaning of the bowl, or especially of the cream outlets.
What to read after First Lessons in Dairyinga Handbook Setting Forth the Underlying Principles?
You can find similar books in the "Read Also" column, or choose other free books by Hubert Everett Van Norman to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
This may be due to the bowl cover not being screwed down tight, rubber ring being omitted or broken or nicked, or the bowl may be too low to discharge into the skim milk or cream trays, or trays may not be down in place.
Clogging. If the inflow of milk becomes reduced through partial closing of the valve or lessened supply of milk in the can, the cream will become thick enough to wholly or partly clog the cream outlets. Flushing the bowl with warm water will usually clear the outlets, without h...aving to stop and wash the bowl.
Variations in the cream test. The per cent, of fat in the cream will vary from day to day with the same herd and the same persons doing the work, because of the variations in the per cent, of fat in the milk and the temperature of the milk, the amount of milk in the supply can, the variation in the speed of the bowl, the amount of water or skim milk used to flush the bowl, partial closing of the valve of the supply can, imperfect cleaning of the bowl, or especially of the cream outlets.
What to read after First Lessons in Dairyinga Handbook Setting Forth the Underlying Principles?
You can find similar books in the "Read Also" column, or choose other free books by Hubert Everett Van Norman to read onlineMoreLess
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