"DUMPING" MILK AND CREAM 139 



at the end of the day. The use of a drip rack for reclaiming 

 remnants of milk in the cans will assist in avoiding unneces- 

 sary losses on the platform. 



The cream, after it is weighed, is usually emptied into the 

 forewarmer, which consists of a low vat equipped with a 

 revolving coil for warming the cream. It is desirable 

 to forewarm all cream so as to reduce it to a homogeneous 

 condition and make pasteurization more even and more effect- 

 ive. In the forewarmer the cream is heated to about 90 de- 

 grees F. If higher temperatures are used care should be taken 

 that the cream is constantly agitated by keeping the coil revolv- 

 ing, in order to guard against "oiling-off" of the butterfat and 

 consequently a mealy-bodied butter. 



The forewarmer should be equipped with a coarse but 

 substantial strainer, about four meshes to the inch, through 

 which all the cream is strained into the forewarmer. 



Inasmuch as much of the cream arrives at the creamery in 

 very thick condition, special attention must be given the rinsing 

 of the cans in order to prevent heavy loss of butter fat. After 

 the can is emptied it is best inverted over a steam jet with an 

 opening about f inches in diameter where steam is blown into 

 the can until all the cream has run out. A series of two to 

 three such steam jets will allow one can to be steamed while the 

 previous one is taken off and the succeeding one is put on, thus 

 avoiding delay, and increasing the speed of the work of "dump- 

 ing". If this steam jet arrangement is installed on top of the 

 forewarmer, the remnants of cream run automatically into the 

 forewarmer and no special receptacle is needed to catch and re- 

 claim this cream. Where a mechanical can washer is used it 

 may be convenient to make this cream-reclaiming arrangement 

 a part of the can washer. 



Instead of blowing the remnants of cream out of the cans 

 with steam, some factories rinse the cans with hot water, pour- 

 ing about one half can full of hot water from one can to the 

 next one and finally dumping this milky rinse water into the 

 forewarmer. This method appears somewhat more crude, 

 more sloppy and has the additional disadvantage of diluting the 



