xiv CONTENTS 



CHAPTER XXIV 



PAGL 



COOLING FACILITIES FOR CREAMERIES 362 



i. Cooling Systems Natural Ice, Mechanical Refrigeration and Cold 



Water 362 



A . Natural Ice System 365 



a. Kind of Ice House 365 



b. Size and Shape of Ice House 368 



c. Filling the Ice House 372 



d. Source of Ice 373 



B. Use of Ice in Cooling Cream 374 



a. Directly 374 



b. Indirectly 374 



C. Mechanical Refrigeration 375 



a. Application in Creameries 375 



b. Chemicals Used for Mechanical Refrigeration. . . 376 



c. Principles of Producing Cold Artifu ially 376 



(1) Compression 377 



(2) Condensation 377 



(3) Expansion 378 



d. Transferring the Cold 378 



CHAPTER XXV 



ECONOMIC OPERATION OF CREAMERY 381 



1. Firing the Boiler 381 



2. Burning Wood or Coal 382 



3. Daily Weighing of Coal Used 383 



4. Cleaning the Boiler 384 



5. Priming of Boilers 384 



6. The Injector 385 



7. Oil Separators 385 



8. Belt, Pulley and Speed Calculation 385 



APPENDIX 



I. Legal Standards for Dairy Products 3 8 7 



IT. Metric System of Weights and Measures 388 



