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578
VI. AGRICULTURE AND CATTLE-BREEDING OF SWEDEN.
show the enormous development separators have had during the last
two decades, it will suffice to say that some of the smallest
hand-separators of the present day can skim as much in an hour as the
machine-separators when they first came out; the work is, moreover,
done with much greater cleanliness and with an expenditure of power
amounting only to about 3 or 4 % of that of the first separators.
Milk is separated in more than 90 % of the butter-making dairies
and also in a considerable number of the small and household dairies;
it is calculated that there are over 2,000 machine and more than
50,000 hand-separators in use in Sweden, by far the largest number
being of the Alpha-system.
Alpha-Laval separators.
Pony,
for turbine.
In a large number of dairies, the new milk, or else the cream and
the skimmed milk separately, is subjected to pasteurization, after which it
is cooled in coolers. The cream is principally used for the manufacture of
sour-cream butter, the so-called export butter. In the seventies sweet-cream
butter was produced at a number of dairies and was quoted then at higher
prices than the export variety; the principal market for it was Copenhagen,
where the packers disposed of it. At the present day, sweet-cream butter is
only exceptionally made, not being offered as a special article but sold along
with the sour-cream export butter. In the manufacture of this latter butter,
the cream is subjected to a special souring-process, that has been very
materially improved of låte years by the employment, on the one hand, of vessels
of tinned sheet-metal, well adapted for their purpose, and on the other, of
carefully prepared souring-agents, in the production of which pure-cultures
(normalsyreväckare) are used in many dairies; these are developed in vessels
specially constructed for the purpose.
In most dairies the cream after becoming ripe is churned in the so-called
Holstein churns; in a few of the larger dairies, however, churns of new types
have been introduced to enable larger quantities of cream to be treated at a
time. The butter is nowadays worked almost exclusively by mechanical
butter-workers, first used in Sweden in 1872. After the first working the butter is
salted and worked afresh, after having lain in a sufficiently cool place long enough
for the salt to melt.
A I,
for
steam-power.
B.
for
hand-power.
Colibri,
for
hand-power.
Section of A I and A n
Model of 1896. Model of ltW.
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