OLEOMAEGAEINE. 721 



3. The oil is then drawn off through fine hair-mesh sieves into receiv- 

 ing tanks, where it is cooled down to about 110 F. for churning. 



4. From the tanks this neutral is taken in its proportion to the but- 

 terine churn, where it becomes one of the ingredients of the oleomarga- 

 rine. 



Most factories buy their oleo oil ready for mixing in the churn. Where 

 this is not done, the oil is made as follows: 



1 . The caul fat of prime hand-fed beef purchased. No other grade of 

 fat will do for this extra prime oleo oil. 



2. The fat is then hasKed for cooking. The oil is cooked out at a 

 temperature of about 170 F. 



3. The oil is next drawn off through a thin, 'hair-mesh wire screen 

 into tanks, where it is cooled down to a lower temperature. 



4. Thence it goes into a room which is kept above 90 F., where it 

 remains about twenty-four hours. 



5. The oil is then pressed to separate the stearine from it. 



6. The oleo oil then goes into the churn as the oleo ingredient of 

 oleomargarine. 



The butter oil joins these as the cotton-seed oil ingredient of the 

 forming product. 



The cream is obtained, of course, from milk bought of the dairy 

 farmers. Very few butterine factories use less than 3,500 quarts per 

 day, and some as high as 14,000 quarts daily. When the milk reaches 

 the factory, it takes the following course to the margarine churn: 



1. The milk is dumped from the dairy can into a factory receiving 

 can, where it is tested for conditions of sweetness, etc. 



2. It is then pumped into an open, zinc- lined vat. 



3. From this vat it runs into a zinc-lined, copper cooling trough, 

 where it is brought to a temperature of about 80 F. 



4. It then goes into a separator, which revolves at about 4,000, and 

 throws out the milk from it. The bulk of the cream filth is dropped 

 into a trough. 



5. The cream then goes to the pasteurizer to be sterilized. The skim 

 milk runs through chilling coils which cool it down to about 40 F. by 

 the time ifc reaches the cans that receive and hold it for disposal to 

 farmers and others. The cream is pasteurized at about 170 F. 



6. From the pasteurizer the cream goes to a can which is placed in 

 ice water to keep it at a temperature of 34 to 35 F. 



7. From this ice- water tank it is taken to the churn room on an 

 upper floor, 



8. Where it is ripened at a temperature slightly above 70 F. for the 

 churn. This ripening process takes about 30 hours, more or less, 

 according to the season. 



9. When properly ripened, the cream also goes into the butterine 

 churn as an ingredient of oleomargarine. 



This completes the parts which go to make the product called oleo- 

 margarine or butterine. The "butter color" is also added now, and the 

 whole is churned into one homogeneous mass. This is completed in 

 about eight minutes. 



THE FINISHED PRODUCT. 



After leaving the churn, the mass is run into vats of water at the 

 bottom of which are anchored cakes of ice to keep the temperature 

 down to about 35 F. The butterine is left in this ice bath about ten 

 minutes to set it. 



The butter is then thrown on incline tables with wooden shovels, 

 * S. Rep. 2043 46 (*139) 



