74 



milk in the vat. The heater is of the Laval type shown in 

 Fig. 17, and the cooler is of the ''Smith" pattern, 



Fig. 76 shows a Danish creamery outfit with three 

 Triumph heaters, the construction of which is shown in 

 Fig. 28. 



The milk is received in H, from where it is run into the 

 drum A, which has a steam mantel and a revolving horizontal 

 screw, which heats the milk to separating temperature and 

 elevates it into the separator. 



From the separator the cream runs into a similar heater 

 C where it is heated to 150 and then elevated to the cooler 

 D, from which it runs into the cream tank E. 



The skim milk runs into the larger drum B, and is heated 

 to the boiling point. 



Fig. 76. 



On page 99, Fig. 102, is shown the A. H. Reid outfit for 

 pasteurizing city milk. By removing the hot milk storage 

 tank it will represent one suitable for a creamery. 



In reply to an inquiry about shipping hot cream from 

 skim stations, I received the following reply from "the largest 

 Creamery System in the world:" 1 



" * * * We have about 100 Pasteurizers and cool- 

 ers out (the "Jensen") and the rest of our stations are pas- 

 teurizing and cooling in cans, but just as soon as we can get 

 the machines shipped we will pasteurize in them at all of out- 

 points. 



"Now as to our success in shipping hot cream, will say 



