84 



BULLETIN 98 ; U. S. DEPARTMENT OF AGBICULTURE. 



night. The heat that will come through the walls, floor, and ceiling 



during the shutdown period is — — -^- = 38,400 B. T. U. and the 



38 400 

 temperature of the brine will rise . ' =4.4°. 



The curves in figure 36 show the approximate size and cost of belt- 

 driven refrigerating plants for various sized creameries. The curves 

 are estimates under average conditions of operation and were checked 

 by a large number of such plants now in operation. 



In the construction of the cold-storage room great care should be 

 exercised in selecting and installing the insulation. It has been 

 shown under the section on insulation that three-fourths of the work 



e A.NNUHL C/KP/\CITY/N/ooaeoLBS.BUT7Tfi 

 4000*3 COST" //VST/\LLEt> 



Fig. 36. 



-Curves showing the approximate size and cost of belt-driven compressors for various 

 size creameries. 



of refrigeration required for cold storage is utilized in "pumping 

 out," so to speak, the heat that comes through the walls, floor, and 

 ceiling of the room. In addition to the insulating value of modern 

 insulation, it serves as a protection to the goods in storage in case of 

 fire, due to its slow burning qualities. 



It is often advantageous in creamery cold storage to provide extra 

 rooms for the purpose of storing eggs and poultry. They should 

 never, however, be stored in the same compartment with the dairy 

 products, as they will impart a taint to these goods. 



CENTRALIZED CREAMERIES. 



Centralized creameries, as the name implies, are established for the 

 purpose of handling and manufacturing into butter the cream received 

 from many outlying stations, or from direct shippers. The outlying 

 stations are usually termed "cream-buying stations" and often 

 located at a distance of 100 miles or more from the main creamery. 



