76 



The fact remains that if there is any curd at all in the 

 cream it will be hardened by the heating and, if not elim- 

 inated, cause more or less white specks and a very crumbly 

 "body." 



That gathered cream which often has a bad taint will 

 be improved in flavor by pasteurizing is sure enough, but, if 

 possible, I would rather see a system where the farmers 

 learned to pasteurize it themselves or to deliver sweet cream. 



I illustrate a cream pasteurizing outfit in Fig. 76J, used 

 by the Continental Creamery Co. at their skim stations, and 

 made by A. Jensen, Topeka, Kan. The heater is virtually on 

 the Fjord plan, but the dashers are made (like those in ice 



Fig. 76 l / 2 



cream freezers) to hug closely to the wall which, Mr. Jensen 

 claims, prevents all burning on. The cooler is of the Mc- 

 Pherson type, but the water is let in from four sides and by 

 the aid of nozzles set in a lively circulation. With five times 

 the quantity of water it will cool to within four or five de- 

 grees of that of the water. 



