REFRIGERATION IN THE DAIRY 693 



or carried by hand to the cream-ripening tanks. The effect 

 could be produced by using ice, but that is too costly. The 

 cream is left in the ripening vats until fermentation is 

 complete. Usually a pure culture is added, so that fermen- 

 tation starts at once, and it continues until the next morning, 

 when it will be found that the cream has increased in 

 temperature to from 65 to 68 F. It has then to be passed 

 over another capillary cooler and reduced from 48 to 50 F. 

 by brine circulating from the refrigerating machine. From 

 this temperature the cream will rise some eight to ten 

 degrees during the process of churning, which is proceeded 

 with at once. The most convenient way is to let the cream 

 flow by gravitation over a capillary cooler fixed either on 

 a platform or suspended by hangers over the opening of the 

 churn. As soon as the churning is complete the buttermilk 

 is washed out and the butter removed to the butter-working 

 table, where it is again washed with cold water, which flows 

 from an insulated tank in which the water has been previously 

 cooled by means of a brine circuit from the refrigerating 

 machine, to 38 F. After washing, the butter is ready to be 

 packed in any convenient form of package. It will be, even 

 in the hottest weather, sufficiently hard to make into small 

 packages, rolls or pats, and can be sent out immediately for 

 consumption, but, as it is not always convenient to send away 

 butter when it is made, it is desirable to have a cold store to 

 keep it in good condition. Butter produced as we have indi- 

 cated will be of the most perfect texture and flavour, pro- 

 vided that the feeding of the cows has been properly carried 

 out. It is often desirable to cool the separated milk by 

 means of a very large capillary cooler through which water 

 is circulating. Previous to cooling, it is a good practice to 

 increase the temperature to 180 F., so that all pathogenic 

 and other common germs are destroyed, and then to reduce 

 the temperature to about 70 F. by means of water circulation. 

 From the large cooler the milk is allowed to flow over a 

 small cooler in which brine from the refrigerating machine is 

 circulating, and its temperature is reduced from 70 F. to about 

 40 F. At that temperature the bacteria are inactive, and milk 

 will keep for a considerable period. 



The supplying of town's milk for domestic use has 

 undergone many changes during recent years. It is necessary 



