CHAPTER XXI. 



COOLING FACILITIES FOR CREAMERIES. 



ONE of the most important things in connection with the 

 successful operation of a creamery is the control of tempera- 

 ture. This control of temperature is important in the sepa- 

 ration, pasteurization, ripening, 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. They 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 prod- 

 ucts can be brought together, the better it is. Conditions 

 of commerce and trade are such that butter needs to be pre- 

 served for some time before it reaches the consumer. 



The preservation of butter depends on the checking of 

 fermentations affecting the flavor of this product. This can 

 best be done 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. 



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

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



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