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17 



Cnanfc/'. 



£hs/?, 



Churr. 



The churn in which the yolks are broken and mixed with the whites 

 preparatory to freezing is one of the most important pieces of appa- 

 ratus in the breaking room. Much money has been spent in build- 

 ing different kinds of churns, and the results often have been 

 unsatisfactory. At present two types of churns are in use: One 

 chills the eggs to nearly freezing during the churning process, and 

 the other simply mixes 

 the egg. In plants 

 with ample refrigera- 

 tion for chilling the 

 eggs before they are 

 broken and for freezing 

 the liquid egg promptly 

 it is not necessary that 

 the eggs be cooled 

 during churning. If 

 these facilities are not 

 at hand, however, it 

 is most important that 

 the liquid egg be cooled 

 thoroughly before 

 leaving the breaking 

 room. Holding the 

 egg in a warm con- 

 dition, even for a few 

 hours, results in rapid 

 multiplication of bac- 

 teria. 



Refrigerated chum. — 

 The type of refrigera- 

 ted churn (Plate 1) 

 which is being used 

 more and more widely 

 is a modified pasteuriz- 

 ing machine that may 

 be purchased from 

 dairy supply houses. 

 This machine has a rectangular insulated tank in which is suspended 

 a motor-driven paddle consisting of a coil through which brine is cir- 

 culated to chill the liquid egg. The yolks of the egg must be broken 

 before being put into the tank. This may conveniently be done by 

 passing them through a motor-driven, sanitary pump attachment, 

 which may be purchased from firms selling dairy supplies. This 



Cf?ur 



Fig. IS. — Churns in position for operation. 



