PASTEURIZATION 



189 



followed. The cream connections, especially those for the heat- 

 ed cream, should be of such type as to reduce the friction of 

 the cream and consequently the mutilation of the fat globules, 

 to the minimum. Sharp bends should be eliminated as much 

 as possible, and where they are unavoidable, they should be 

 equipped with rounded sanitary couplings in preference to T's 





Fig-. 25 Fig 1 . 26 



Jensen universal pasteurizer 



Courtesy Jensen Creamery Machinery Co. 



and crosses. The entire system should be composed of stand- 

 ard sanitary pipes, valves and fittings. The straight pipes 

 should be equipped with sanitary unions at intervals of 6 to 8 

 feet, so as to facilitate their dissembling, cleaning and reas- 

 sembling. 



Operation of Flash Pasteurizers. In the case of sweet 

 cream, such as is available in wholemilk creameries, the cream 

 needs no special preparation for pasteurization. It is run through 

 the pasteurizer direct from the receiving vat. 



When cream arrives at the creamery in thick, lumpy or 

 sour condition or is otherwise in unsatisfactory physical con- 

 dition, as is the case in many of the gathered cream creameries, 

 it is not only desirable but very necessary to warm it to about 

 90 degrees F. and agitate it until it is uniform in consistency 

 and reasonably smooth. This is best done by the use of a 

 forewarmer. The usual type of forewarmer is a plain, tinned gal- 



