CHAPTER XXIV 

 COOLING FACILITIES FOR CREAMERIES 



ONE of the most important points in connection with the 

 successful operation of a creamery is the control of temperature. 

 This control is important in the separation, pasteurization, ripen- 

 ing and churning processes, and in the use and preparation of 

 starters. Conditions are frequently such that the raw as well as 

 finished dairy products need to be stored. If temperature or 

 cold storage conditions are not under control, dairy products 

 will suffer in quality. Raw as well as finished products are very 

 perishable and are best when fresh. Strictly and generally 

 speaking, dairy products deteriorate with age, the nearer the 

 producers of the raw material, manufacturers, and consumers of 

 the finished products can be brought together, the better it is. 

 Conditions of commerce and trade are such that butter needs to 

 be preserved for some time before it reaches the consumer. 



The preservation of butter depends on the checking of fer- 

 mentations affecting the flavor of this product, and can best be 

 accomplished by the use of a low temperature. There are various 

 ways by which low temperature may be obtained in creameries. 

 The system of refrigeration to be employed in a given creamery 

 should be determined by local conditions. 



Cooling Systems: 



1. By the use of natural ice. 



2. By the use of mechanical refrigeration. 



3. By the use of cold water alone. 



i. Most local creameries, within the ice-freezing belt, make 

 use of natural ice. It is by far the most common method of 

 refrigeration employed in creameries, and undoubtedly under 

 average local conditions, represents the most economic method 

 of obtaining low temperature. As a rule patrons have little 



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