58 



W P, introduces both water and steam. S on Fig. 59 repre- 

 sents the milk paddles. The whole is covered with a cover. 

 The milk is filled in and the paddles are kept moving during 

 heating, and when at the desired temperature is left for 

 twenty minutes. 



Then the hot water is drawn off and cold water is turned 

 on during constant stirring until it is about 70. When cold 

 enough the milk is drawn by M O, by opening a special con- 

 structed faucet S C, with a straight cylinder. The tempera- 

 ture is observed at T H K. 



This apparatus is used successfully in the Madison Ex- 

 periment Creamery (Dairy School), for pasteurizing small 

 amounts of cream sold in the city, and in many other pasteur- 

 izing plants. It is made by 

 Cornish, Curtis & Green Mfg. Co., 

 Fort Atkinson, Wis. 



Among the tank heaters 

 used for pasteurizing must be 

 mentioned the improved Boyd 

 cream vat, Fig. 60, miscalled 

 "'Cream Ripener," made and 

 sold by Sturges, Cornish & Burn, 

 of Chicago. 



Potts' Pasteurizer, sold by Creamery Package Mfg. Co., Chi- 

 cago, has been improved upon so as to heat with hot water 

 circulated by the aid of a steam jet instead of using steam 

 directly in the jacket, Fig. 61. The drum is made of wood 



* 



Fig. 60. 



Fig. 61. 



