2IO MANAGEMENT OF DAIRY PLANTS 



some reduction will be made in the cost of power, as a machine 

 of a capacity of 200 gallons per hour only requires 6 horse power. 



3. Storing of Cream. — As the demand for ice cream is gov- 

 erned largely by weather conditions and local events, the ice 

 cream manufacturer sustains annually much loss on cream, for 

 if he has too big a supply on hand under ordinary conditions he 

 is usually compelled to sell it to the butter manufacturer at a 

 loss. At other times, when the demand for a short time is above 

 normal, it may even be impossible to secure a sufficient supply. 

 The storing of cream for from one week to ten days wUl to a 

 great extent eliminate such difficulties. 



A. Preparation of Cream for Storage. — The cream should be 

 cared for immediately upon arrival at the factory. If left on 

 the creamery floor without attention it will soon become unfit 

 for ice cream making. Cream used for the manufacture of 

 ice cream should not contain above .2 per cent of acid. It 

 should be free from undesirable flavors. If the cream is re- 

 ceived during a period of several hours it should be placed in a 

 tank of ice water as soon as received, or better, in a cooling vat. 

 When the cream has all been collected it is standardized to the 

 desired richness and then pasteurized. 



The method of pasteurization most satisfactory for cream 

 for ice cream making is that of heating the cream to a temper- 

 ature of from 140° to 145° F. and holding it at that temperature 

 from twenty to twenty-five minutes. From the pasteurizer the 

 cream is cooled to within a few degrees of freezing. It is then 

 put away in cans into a brine tank or a cold-storage room 

 which is held at a temperature of a few degress below freezing. 

 The cream is stirred frequently until it has reached the freezing 

 point, when it is left until enough of the cream has frozen to 

 form ice on the side of the can to a thickness of from a half to 

 one inch. The cans may now be packed in crushed ice or placed 

 in a cold-storage room at 32° F. and kept in that condition until 

 used. All cream used for ice cream rriaking should be treated 

 in this manner and held for not less than twenty-four hours at 

 32° F. before used. By so doing the body is improved and the 

 yield increased. 



