CREAMERY BUTTER MAKING 



205 



capacity. Such a machine must be fed so heavily as to 

 necessitate a thick layer of milk or cream over the heating 

 surface which can not result in uniform heating. 



SPRING WATER 

 DISCHARGE 



SPRING WATER 

 SUPPLY 



ICE WATER! 

 SUPPLY 



Fig. 64. Cream cooler. 



Cream Pasteurization. For creameries the most popu- 

 lar as well as the most practical method of making pas- 

 teurized butter consists in heating cream to 185 F. in a 

 continuous pasteurizer and then rapidly cooling it to 65 

 F. By this treatment the great bulk of bacteria is de- 

 stroyed. 



Fig. 63 illustrates a common form of pasteurizer and 

 cream cooler. The cream flows directly from the separa- 

 tor into the bottom of the pasteurizer whence it is forced 

 upward by means of revolving dashers, which finally 

 discharge it over the cream cooler at the' left. 



