CREAMERY BUTTER MAKING 



77 



types. These ripeners possess two important advantages 

 over the open vats, namely : first, they permit a more rapid 

 cooling by agitating the water and cream while cooling ; 

 "second, they maintain a more uniform temperature be- 

 cause of tight fitting covers and better all round construc- 

 tion. 



With "the Boyd ripener, shown in Fig. 24, the cooling is 

 done by running cold water through 

 a series of tinned-iron pipes which 

 are inserted in the cream and kept 

 moving to and fro by means of 

 power attachment. The cooling in 

 the Farrington vat is accomplished 

 by circulating cold water in a jacket 

 surrounding the cream. The vat 

 is of cylindrical shape and is ro- 

 tated by power during cooling. The 

 Farrington ripener and air com- 

 pressor for forcing the cream into 

 the churn are shown in Figs. 25 and 

 26. 



Since these ripeners are so con- 

 structed as to render the addition 

 of ice to the water in them im- 

 possible, they can not be considered 

 complete without an ice water at- 

 tachment. In Fig. 27 an ice water 

 tank may be seen attached to the Boyd ripener. Ice water 

 may be circulated in the same way with the Farrington 

 ripener. 



Tank A contains ice water which is kept circulating 

 through the ripener by means of pump B. By using the 

 water over and over again, only a very small quantity 



Fig. 26. Air compressor. 



