SEPARATOR CREAM. 189 



We must not imitate foreign creamery-men in this 

 respect, for they greatly neglect the proper cooling of the 

 cream; the reason of this is not that they are blind to the 

 importance of the cooling process, but they have only limited 

 means of cooling. It is not sufficient to lower the tem- 

 perature of the cream to 50-54 R, as is done in many 

 places. The consistency of the butter is fairly good 

 even with such a cooling of the cream, but the keeping 

 quality is often not what it ought to be. A full step must 

 be taken, and the temperature lowered below 50 F., or 

 still better below 43 F. A good result may then more 

 confidently be expected. But the consumption of ice with 

 this application of the separator method is of course con- 

 siderable. 



In this connection I want to call attention to a bad 

 practice which is followed at some creameries where the 

 cream is heated to 167-176 F. In order that the con- 

 sumption of ice be not excessive, the warm cream- can is 

 left to cool slowly in a cooling tank filled with cold water. 

 This cooling, however, takes place too slowly. If good 

 coolers are not at hand, it is absolutely necessary to cool 

 the cream in tanks filled with iced water, the cream being 

 stirred all the time so that the cooling may take place 

 through the entire quantity. The method of cooling 

 the cream in the open air is not to be recommended, as in 

 this manner it may easily be infected by dust and bac- 

 teria. 



Many different kinds of apparatus for cooling the cream 

 are found. The Lawrence cooler (see p. 64, Fig. 20) is 

 not very practical for this purpose, the cooling progress- 

 ing too slowly. The coolers working in connection with 

 the pasteurizing apparatus to be mentioned in next chapter 



