59 



cover, where the waterspace is kept filled with water of 160. If any 

 of the centrifugal heaters are used, the milk can be elevated to the 

 second tank while heating; an evident advantage. 



From the storage vat the milk is cooled to 85 or 90 by running 

 it over water coolers to the separator. 



A second cooler cools the cream and skim=milk to the desired 

 temperature, as they leave the separator, and here must be used ice 

 or iced water. 



As objections may be made to the extra work of having three 

 coolers instead of one, I am reminded of the fact that it takes a certain 

 amount of cooling surface to cool a certain quantity of milk a certain 

 number of degrees ( 100 or more ) with water of a certain degree, and 

 hence it is immaterial how that surface is divided. And it is surely 

 better than the plan proposed by Mr. Buass, ( Fig. 38, page 37 ) where 

 he uses three heaters and two coolers, as my plan only requires 

 one heater and three coolers, besides holding the mflk longer at the 

 high temperature. 



By this system it will be practical to satisfy the bacterioiogical 

 demand for a longer exposure to the heat in the storage tank. 



But, and a very large but. if you please, it must be remembered 

 that pasteurization means money, money for coal to make steam for 

 heating, money for ice and labor of handling it or else for coal to 

 pump water or to run a refrigerator machine, and, last, but not least, 

 money to pay for the extra help which is necessary to keep the ap- 

 paratus and everything else connected therewith clean, bacteriologic- 

 ally clean, if you please. 



If there is not sufficient water, if there is no ice or refrigerator 

 machine, if the buttermaker is expected to run the pasteurizer as ht 

 is sometimes expected to run the churn while he receives the milk 

 and does the separating, then pasteurization will prove a delusion and 

 a snare, and far better not fool away any money on the machinery. 



A man, and a good man at that, should be hired and made re- 

 sponsible for the pasteurization and the proper ripening of the cream. 

 If he does this and keeps everything pertaining thereto clean, he may 

 have some time to spare, but not so very much. It is certainly a fair 

 J day's work in a creamery running between 10 and 12,000 Ibs of 

 milk. 



Nevertheless, it is possible to save part of these expenses if the 

 creamery is arranged so as to utilize all the heat otherwise wasted in 



