REFRIGERA 1 'ION IN CREA MERIES 2 1 9 



The machinery required is a compressor, condenser, . 

 expansion pipes, and in case of brine circulation, a 

 brine tank, pump and circulating coils. Machines 

 can now be had suitable for ordinary creamery work 

 at a cost of $1,000 to $1,500, which may be run 

 from the line shaft in the creamery. They will run 

 on an ordinary foundation or solid floor, and require 

 from four to six horse-power to operate the com- 

 pressor. 



The advantages of mechanical refrigeration are 

 that a lower and more uniform temperature can be 

 maintained than with ice, and the cold may be relied 

 upon except in case of breakage of the machinery, 

 whereas the ice supply often fails at a time when it is 

 most needed. Further, cooling may be obtained with 

 less labor and less expense in large creameries. Ice- 

 houses do not last very long in connection with the 

 average creamery. Where the ice has to be hauled 

 some distance it will cost nearly as much as mechan- 

 ical refrigeration, which can be obtained at less than 

 one dollar per ton. 



If butter is to be held for any length of time at 

 the creamery, it should be at a temperature of from 

 12 to 20 degrees R, or from 20 to 12 degrees below 

 freezing. Where this temperature cannot be main- 

 tained in the creamery refrigerator the butter should 

 be sent weekly to a convenient and safe cold-storage 

 the use of which can now be had in nearly every 

 town at a moderate cost. The temperature of the 

 room where the butter is stored should not vary 

 more than 2 or 3 degrees from day to day. Some 



