66 MANAGEMENT OF DAIRY PLANTS 



D. Ice Used in the Factory. — In a creamery where only 

 butter is manufactured, ice is used in the factory only for cooling 

 the cream to churning temperature — in this instance, supposed 

 to be 50° F. Cream is usually cooled first with water to about 

 65° F. If the water is quite cool, it may be used to reduce 

 cream temperature to 60° F. or even lower. 



In manufacturing 600 pounds of butter daily, we can estimate 

 the amount of cream handled daily to be about 1,800 pounds. 

 Then 



Daily ice required to cool cream from 65° F. to 50° F. = 



1,800 X .84 X IS . 



= 159.71 pounds. 



142 



Total ice required for 6 months = 159.71 X 180 = 28,747.8 



, 28,747.8 



pounds; or, — = 14.37 tons. 



2,000 



In addition to this, a further loss — probably 10 per cent — 

 is to be reckoned in for ice lost in handling, in cooling water 

 used for circulation, and in absorption of heat from the atmos- 

 phere. Losses in refrigeration due to opening of doors and to 

 heat given off by persons, lights, etc., do undoubtedly occur; 

 but there seems no way of reducing them to definite calculation. 

 It should furthermore be borne in mind that ice is used for 

 cooling purposes during the entire year and that the creamery 

 during the winter months is handling about 50 per cent as much 

 product as during the summer season. Therefore 



Total ice used for cooling cream for i year 



^ 10 . 14.37 X -/ 



= 14-37 X — + -^-^ ^ = 23.95 tons. 



9 2 



Total amount of ice used for the creamery during the year: 



Loss due to conduction from refrigerator 29.66 tons 



Ice required for chilling the product 4.54 " 



Ice required for cooling cream, etc 23-9S " 



Total 58.15 tons 



