PASTEURIZATION I49 



pasteurizer. Furthermore the former method involves a greater 

 expenditure and therefore more depreciation and interest on 

 investment. By the latter method practically no additional 

 machinery will be required. 



Considering that a creamery is pasteurizing 2,000 pounds of 

 30 per cent cream for 300 days in the year and that for such 

 work is used a continuous pasteurizer and cooler of 2,000 pounds 

 per hour capacity costing $500, the cost for the year may be 

 summarized as follows : 



Labor pasteurizing and cleaning, 400 hours at 30 cents $120 



Depreciation of 20 cents 100 



Interest on investment 25 



Total $245 



Cost per pound of butter fat = — = o. 136 cents. 



2, 000 X .30X300 



If the ripener is used for such work then the labor represents 

 about fifteen minutes daily or a total of 75 hours at 30 cents, 

 or $22.50. Carrying $50 annually of depreciation and interest, 

 then the cost per pound of butter fat is equal to 0.04 cent. 



IV. Total Cost of Pasteurization. — 



I . Cost of Pasteurization by Continuous Method. — It was 

 estimated, page 147, that when a 30 per cent cream is pasteur- 

 ized by the continuous method it will require 0.389 pound of 

 steam per pound of butter fat. Figuring that 5.5 pounds of 

 steam are produced from coal costing $5.50 per ton the cost 

 of pasteurizing per pound of fat is equal to 



0.389 X 550 



-^—^ ^^ = 0.019 cent. 



5-5 X 2,000 



The expenses per pound of butter fat when pasteurizing by 

 the continuous method may be summarized as follows: 



Cost of steam 0.019 cent 



Cost of cooling 0.009 " 



Cost of labor and equipment 0.136 " 



ToUl 0.164 " 



