CREAMERY BUTTER MAKING 67 



CREAM COOLERS. 



With the modern cream ripeners described in Chapter 

 VII no special cream cooler is necessary since the cooling 

 is very quickly done in the ripener. 



With open vats placed on the same floor with the 

 separators the most practical cooler is that belonging to 

 the Bair type, which is illustrated in Fig. 23. This cooler 

 is from six to eight feet long, about one foot wide, and 

 three inches deep. The top of the cream vat need there- 

 fore not be more than four inches lower than the cream 

 spout of the separator. The circulation of the water is 

 indicated by the arrows, the water entering the cooler 

 at the point at which the cream leaves it. The surface 

 over which the cream flows is slightly corrugated, thus 

 increasing the amount of cooling surface. This cooler 

 will cool cream within ten degrees of the temperature of 

 the water when separated at ordinary temperatures. 



