Alfa Laval - No. 21
Brand and Model
Brand: Alfa-Laval (Società Alfa-Laval - Milan)
Model: Alfa-Laval No. 21 (the number "21" is clearly visible both stamped in large characters on the bowl and punched in the box at the top right of the nameplate).
Distribution site: Via Farneti 5, Milan.
Period: Datable roughly between the 1930s and 1950s.
Technical Characteristics
From the original nameplate we read the precise operating data configured for the Italian market:
Hourly milk flow rate: 100 litres
Hourly whey flow rate: 100 litres (This dual specification indicates a versatile machine, excellent both for classic skimming of fresh milk and for recovering residual fat from cheese-making whey in small dairies).
Operating speed: 60 crank turns per minute.
Aesthetics and Finishes: The cast-iron body features the typical dark reddish-brown/deep maroon colouring of Alfa-Laval, excellently preserved on the circular side casing. The upper bowl in alloy is massive and imposing, with the brand stamped in a very pronounced relief. The two spouts for cream and skimmed milk are intact and correctly oriented.
Historical Value and Positioning
Historical Value
The No. 21 model represents the ideal "middle ground" of Alfa-Laval's production in the pre- and post-war period. With its 100 litres per hour, it sits exactly halfway between the purely domestic or hobbyist models (50 l/h) and the semi-industrial or consortium ones (like the Colibri IV at 200 l/h). It was the classic machine bought by medium-sized farms or barns with about ten head of livestock, where daily production required speed but did not justify the purchase of monumental machinery.
The presence of the Italian-language nameplate printed specifically for the Via Farneti 5 branch in Milan testifies to the widespread presence of the Swedish brand in the Italian agricultural fabric of the first half of the 20th century.
Position in Collecting
This piece has high collectible and documentary value, precisely thanks to the presence of the intact blue/black metal nameplate. These nameplates were often removed, scraped off or corroded until illegible. Having the model "21" stamped both on the bowl and on the nameplate guarantees the absolute contemporaneity and originality of the components (bowl and machine body were made together).
Fun Facts
The "Whey" specification: The fact that the whey flow rate is expressly indicated is fundamental to the history of our dairy tradition. In Italy (think of the production of Parmigiano Reggiano, Grana or pecorino cheeses), the whey left over from the curd was historically "skimmed" a second time to recover the small amount of remaining fat and produce whey butter (while what remained afterwards became ricotta or pig feed). This machine was perfect for this daily double duty