RE: Using antiques for modern milk handling (Alfa-Laval Cream separator)

[Guest guest]

I used to own a (antique) Delaval Junior cream separator. The discs etc were definitely "tinned". It made the cream taste tinny, even though I cleaned the parts meticulously and dried in the hot sun..marion

To: RawDairy From: wysguard-subscriptions@...Date: Sat, 6 Sep 2008 07:46:37 +0000Subject: Using antiques for modern milk handling (Alfa-Laval Cream separator)

Hiya folks, just a few weeks away from getting our first milking cow and we've been sourcing some antiques for handling the milk. Which has led me to a few questions... (p.s. in New Zealand)We've found an old Alfa-Laval cream separator in excellent condition.Question 1 - the bowl where you put the milk in appears to either be tin or aluminium (highly doubt stainless steel). Any idea how to tell what metal it is? If aluminium I'm totally against it, but are there negative health (or flavour) effects of tin? From what I could tell from the instruction book, some of the parts are definitely tin, even if the bowl isn't). I can send a picture if anyone is familiar with the models. Question 2 - I'll only have a maximum of 2 milking cows... is hand skimming as easy and feasible as it sounds -- I'm thinking the machine is overkill!?Also found a great mint condition butter churn made in NZ likely from white pine, circular style. Immaculately clean, no borers.Question 3 - should I have any concerns? (aside from tired arms!)Thanks! Fresh, raw milk here I come! Use Windows Live Messenger to send messages to your buddies on their mobile phones Find out more on our PC to Mobile website

[Guest guest]

,

If a magnet sticks to the bowl, it has steel as the base metal; not aluminum.

Those old machines do a great job, but they are a little time consuming to clean.

Using antiques for modern milk handling (Alfa-Laval Cream separator)

Hiya folks, just a few weeks away from getting our first milking cow and we've been sourcing some antiques for handling the milk. Which has led me to a few questions... (p.s. in New Zealand)We've found an old Alfa-Laval cream separator in excellent condition.Question 1 - the bowl where you put the milk in appears to either be tin or aluminium (highly doubt stainless steel). Any idea how to tell what metal it is? If aluminium I'm totally against it, but are there negative health (or flavour) effects of tin? From what I could tell from the instruction book, some of the parts are definitely tin, even if the bowl isn't). I can send a picture if anyone is familiar with the models. Question 2 - I'll only have a maximum of 2 milking cows... is hand skimming as easy and feasible as it sounds -- I'm thinking the machine is overkill!?Also found a great mint condition butter churn made in NZ likely from white pine, circular style. Immaculately clean, no borers.Question 3 - should I have any concerns? (aside from tired arms!)Thanks! Fresh, raw milk here I come!

[Guest guest]

I have one of these in my kitchen. It got a lot of use when my kids were

growing up now it's more of a decoration. It was great for separating the

milk from the heavy cream which we used to make the best icecream and

butter. Yes, they are time consuming to clean but it never bothered me even

before owning a dishwasher.

All of the inner parts were/are tinned on most of them. If it wasn't they

would rust. Some 20 years ago, around here you could have the parts

re-tinned. So take it apart and look at the cones inside. Look at each one

to make sure there is no rust.

I think if I had the oppertuniry to buy one now I would buy one that had a

stainless bowl which mine has. It is one of the newer modles from the 40's I

think. It is an electric floor modle. It's a real conversation starter now.

If you do get a cream separater, you will not be sorry in the future.

Especially if you have children. Every time they see it a fond memory will

rise to the top.

Jessi

Using antiques for modern milk handling (Alfa-Laval

Cream separator)

> Hiya folks, just a few weeks away from getting our first milking cow

> and we've been sourcing some antiques for handling the milk. Which has

> led me to a few questions... (p.s. in New Zealand)

>

> We've found an old Alfa-Laval cream separator in excellent condition.

>

> Question 1 - the bowl where you put the milk in appears to either be

> tin or aluminium (highly doubt stainless steel). Any idea how to tell

> what metal it is? If aluminium I'm totally against it, but are there

> negative health (or flavour) effects of tin? From what I could tell

> from the instruction book, some of the parts are definitely tin, even

> if the bowl isn't). I can send a picture if anyone is familiar with

> the models.

>

> Question 2 - I'll only have a maximum of 2 milking cows... is hand

> skimming as easy and feasible as it sounds -- I'm thinking the machine

> is overkill!?

>

> Also found a great mint condition butter churn made in NZ likely from

> white pine, circular style. Immaculately clean, no borers.

>

> Question 3 - should I have any concerns? (aside from tired arms!)

>

> Thanks! Fresh, raw milk here I come!

>

>

>

> ------------------------------------

>

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>

[Guest guest]

the bowl where you put the milk in appears to either be tin or aluminium (highly doubt stainless steel). Any idea how to tell what metal it is?Use a magnet tin will attach aluminum will not.If it is SS the magnet may or may not depending on the quality.SS is much heaver than Aluminum.Triple Kocurek