4 8 



jacketed vats, and that has done fairly well, though it were bet- 

 ter still to have the vats of tinned copper in which case brine 

 could be circulated and the cooling done much quicker, but the 

 cream must be stirred in both cases until the desired tempera- 

 ture is reached. 



Cooling the cream to ripening temperature, even if as low as 

 60 degrees, is the simplest matter and can best be done by sub- 

 stituting an improved Baer Cooler for the conductor from the 

 separator to the vat. In this way hundreds of creameries could 

 cool and aerate the cream sufficiently even 

 with water. If it is made of copper the brine 

 system may also be applied. In Fig. 34 the 

 cross-section shows the corrugated surface 

 which compels the milk to run in the little 

 gutters and increases the cooling surface, a? 

 well as the partitions (p) which turn the cur- 

 rent of the water which flows as the arrows 

 show on the exposed part of the sketch. The 

 cream flows, of course, in the opposite direc- 

 tion and on a length of 8 feet, 2 inch drop 

 is fully enough; indeed, they may. be placed 

 nearly level. I cannot recommend these cool- 

 ers too much where the cream is not too rich, 

 and where the air is pure. 



The great trouble is to change the tempera- 

 ture in a large vat of ripened or nearly rip- 

 ened cream with reasonable dispatch. 



It is done in some creameries by having an 

 extra cream vat and pumping the cream to be 

 cooled over a direct expansion (or brine) 

 cooler. 



In 1897 I suggested to use vats (holding 

 one churning only, say 1,500 Ibs.) on large 

 castors in a refrigerated cream-room. The 

 cream being cooled te ripening temperature on its way from the 

 separator, is, when nearly ripe, elevated on a large elevator and 

 run over a cooler L into an extra vat. When churning time comes 

 the vat is again elevated and the cream run through a conductor 

 to the adjacent churn room. The advantage is to have no pumps 

 and yet have everything on one floor, the disadvantage is the cost 

 of elevator. The system has not been tested in practice. In Den- 







(Fig. 34) 



