CREAM RIPENING 75 



words, the cooling power of ice is 142 times as great as 

 that of water. 



With uniced water, a low temperature is not possible. 

 On warm days the ripener may be run during the greater 



Fig. 21.— Showing method of circulating ice water through ripener. 



part of the day without reducing the temperature below 

 56° F., and this too when the water is pumped directly 

 from the well into the ripener. It is rarely possible to 

 obtain a lower temperature than this with water that has 

 a temperature of 51° to 52° F. as it enters the ripener. 



When we compare the quick cooling with iced water 

 and the slow and inadequate cooling with uniced water, 

 it is easily seen that the saving in fuel and wear and 

 tear of machinery will more than cover the cost of the 

 ice. Moreover, quick cooling has a very important ad- 

 vantage in cream ripening. It permits the use of a large 

 amount of starter which is not possible where good cool- 

 ing facilities are not at hand. Using iced water makes 

 it possible to have cream with the same degree of acidity 

 365 days in the year, and it is believed that the general 



