88 BULLETIN 98, U. S. DEPARTMENT OF AGRICULTURE. 



the cost of insulation also varies in the same proportion, it is obvious 

 that the brine tank should be constructed in the form of a cube 

 which gives the least exposed surface for a given volume of any form 

 of rectangular tank. 



The brine tank should be in the form of a cube with 3-foot 8-inch 

 sides, giving a surface of 80 square feet. The tank should be insu- 

 lated for a heat transmission of not over 2 B. T. U. per square foot, 

 per 24 hours per degree difference between the inside and outside 

 temperature. 



MARKET CREAM PLANT. 



The market cream plant, as the name implies, handles only sweet 

 cream for the market. The plant is usually provided with churns in 

 order to make butter from any soured cream that may accumulate, 

 otherwise the equipment consists of that' necessary for pasteurizing 

 and cooling. 



The method of operating a plant of this Kind is essentially the same 

 as that employed in operating a regular local creamery; that is, the 

 plant is located on a railroad where good connections are had with 

 the markets. The milk or cream is received from the producers or 

 auxiliary creameries, usually early in the morning, and is pasteurized 

 and refrigerated immediately. In a market cream plant it is impera- 

 tive that the work be done quickly and thoroughly in order to get the 

 cream on the market in perfect condition. In this type of plant 

 refrigeration is of the utmost importance, as the safe handling of the 

 cream depends more on the proper cooling than any other one feature 

 of the business. 



The amount of refrigeration required in the market cream plant is 

 of course considerably more than that for a creamery handling the 

 same amount of cream for butter making, as the temperature main- 

 tained for market cream is considerably lower. In ripening cream 

 for butter making it is seldom that its temperature is allowed to go 

 below 50° F., about 65° F. being the usual ripening temperature. 

 With cream intended for the market, however, a temperature -of just 

 above the freezing point is desired. Shipping facilities often require 

 the holding over of one day's supply of cream to the morning of the 

 following day, consequently suitable provision for cold storing must 

 be provided. 



What has already been said on the cooling, storing, and shipping 

 of milk is of course applicable to cream. 



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