PASTEURIZATION 



195 



tube cooler, a disc continuous cooler, an inclosed drum 

 cooler, or a combination of two or more of these devices, 

 or it flows direct into a ripening vat where the cooling is 

 done with a revolving coil or disc. It is advisable to cool 



Fig*. 29. Surface coil cooler 

 Courtesy J. G. Cherry Co. 



PigT. 30. Jensen regenerative cooler 

 Courtesy Jensen Cry. Mach. Co. 



the cream as quickly as possible to about 70 degrees F. or below. 

 In most creameries this can be accomplished by the use of the 

 available water and further cooling to the churning temperature 

 is done with brine. 



Surface coolers have the advantage of speed in reducing the 

 temperature and of freely permitting the gases in the cream to 

 escape. This is especially desirable in the case of cream tainted 



