50 



THE STORY OF MILK 



which has been kept for 12 or 24 hours in ice water. 

 There is no other secret connected with the process. 

 Use a rich cream, suitably cooled and aged, and with 

 a good beater there can be no trouble in getting a fine, 

 stiff whipped cream. If the cream is too thin or too 

 warm it may not become stiff. Sometimes, when it 

 is beaten too long, it turns into butter and buttermilk. 



Installation in a Danish creamery. From the separator at the right 

 the cream runs through the continuous pasteurizer which forces it up 

 over the cooler whence it runs into the cream-vat at the left. 



(From Boggild — Maelkeribruget i Danmark) 



Emulsified Cream. — One of the recent additions to 

 the already elaborate machinery used in the creamery, 

 the milk supply or the ice cream business, is the Emulsi- 

 fier. To be sure, emulsifiers were used thirty to forty 

 years ago to mix animal and vegetable fats — oleo- 

 margarine oil, lard and cottonseed oil — into skim milk 

 for 'Tilled Cheese" or for Butterine, but lately they 

 are serving new purposes in the milk industry. By fore- 



