THE COST OF PASTEURIZING MILK AND CREAM. 



11 



Table 2. — Remits of tests of four cream-pasteurizing plants — Continued. 



COOLING. 





Plant No. 





1 



2 



3 



4. 



Cooling water used in water section of cooler, .cubic feet. . 

 Ice used in cooling cream to its original temperature, 



1,877 

 3.44 



704 

 .92 



169 

 .83 



148 

 1.72 







COSTS. 



Capital invested in pasteurizing equipment (pasteurizer, 



$7, 400. 00 



1.233 



5.068 



1,350.00 



.222 



.370 



10.000 



1.839 



.938 



3.440 



SI, 255. 00 



.206 



.586 



1, 000. 00 



.164 



.274 

 2.000 

 .357 

 .352 

 .920 



1600.00 



.098 



.411 



500.00 



.082 



.137 

 2.000 

 .203 

 .084 

 .830 



$700. 00 



Interest per day on investment at 6 per cent per an- 



.115 



Repairs and depreciation per day at 25 per cent per 



.489 



Capital invested in mechanical equipment used for pas- 



800.00 



Interest on investment per day at 6 per cent per an- 



.131 



Repairs and depreciation per day at 10 per cent per 



.219 





2.000 



Cost of coal at $4 per ton (2,240 pounds) 



.285 





.074 

 1.720 









23. 110 

 . 00378 

 .0456 



.00634 



.0756 



4.857 

 .00582 

 .0701 



3.845 

 . 00636 

 .0765 



5.033 





.00939 





.1101 



Average cost of pasteurizing 1 gallon of cream in the 





Average cost of pasteurizing 100 pounds of cream in 

















TEMPERATURE BALANCE. 



42 



Temperature of raw milk °F . 



Temperature of milk in heater °F. 



Rise of temperature in heater °F. 



Total per cent rise per cent. 



Temperature of milk in holder °F. 



Drop of temperature in holder °F. 



Per cent drop in holder per cent. 



Temperature of milk in separator °F. 



Drop of temperature in separator (milk) °F. 



Per cent drop in separator (milk) .per cent. 



Drop of temperature in separator (cream) C F. 



Per cent drop in separator (cream) per cent. 



Temperature of milk in cooler °F. 



Drop of temperature in cooler (milk) °F . 



Per cent drop in cooler (milk) per cent. 



Temperature of cream in cooler °F. 



Drop of temperature in cooler (cream) °F. 



Per cent drop in cooler (cream) per cent. 



Total per cent drop do. . . 



49.5 

 147.0 



97.5 

 100 



42.0 

 169.6 

 127.6 

 100 



39.3 

 160.2 

 120.9 

 100 



56.25 

 167.25 

 111.00 

 100 



147.0 



3.0 



3.1 



144.0 



9.2 



9.4 



12.8 



13.2 



134.8 



85.3 



87.5 



131.2 



81.7 



83.7 



100 



169.6 



U6.8 



3 13.2 



152.8 



7.2 



5.6 



15.3 



12.0 



145.6 



103.6 



81.2 



137.5 



95.5 



74.8 



100 



160.2 



1.8 



1.5 



5.0 



4.1 



158.4 



119.1 



98.5 



155.2 



115.9 



95.9 



100 



167. 25 

 111.00 



1 No holder. 



2 No holder or separator. 



3 Large drop in holder was due to stirring apparatus. 



The summary of the tests in Table 2 gives the cost of pasteurizing 

 at the different plants under the conditions at which each particular 

 plant was operating at the time of the test. Therefore the cost of 

 pasteurizing 100 pounds of cream will vary slightly in the different 

 plants due to the varying conditions. It will be noted from an 

 inspection of the temperature balance that the initial temperature 

 of the raw cream varied in the different plants and also the final or 

 pasteurizing temperatures. In order to make a comparison of cost 



