APPLICATION OF REFRIGERATION TO HANDLING OF MILK. 



79 



fairly low temperature until the cream was ready to churn. This 

 method also had the additional advantage of allowing the brine to 

 be circulated through the coils in the lining of the cream vat after 

 the plant proper had been shut down. 



The latest ripening apparatus is arranged for brine circulation 

 through a spiral immersed in the cream and which is rotated at a 

 constant speed, thereby maintaining a constant temperature. By 

 varying the flow of brine any desired temperature may be obtained. 

 The vats are closed and insulated. Consequently contamination 



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Fig. 35.— Curves showing the approximate size and cost of belt-driven refrigerating equipment for 



various size milk plants. 



from the surrounding atmosphere and change in the temperature of 

 the cream are prevented. 



In no business is temperature control of more importance than in 

 the handling of milk and its products. The perishable nature of 

 milk and the rapidity with which it deteriorates when exposed to 

 ordinary temperatures make thorough cooling facilities a necessity. 



In the production of the highest grade of butter it is absolutely 

 necessary that the temperature of the cream during the ripening 

 process be under perfect control in order to check any further fer- 

 mentation when the proper degree of acidity is reached. As the 

 control of temperatures is very important in the manufacture of 

 high-grade butter, it can best be accomplished by means of mechani- 

 cal refrigeration, as it enables the buttermaker to control the tempera- 



