248 MARKET DAIRYING 
words, the cooling power of ice is 142 times as great as 
that of water. 
With uniced water, a low temperature is not possible. 
On warm days the ripener may be run during the greater 
Fig. 53.—Showing method of circulating ice water through ripener. 
part of the day without reducing the temperature below 
56° °F., and this too when the water is pumped directly 
from the well into the ripener. It is rarely possible to 
obtain a lower temperature than this with water that has 
a temperature of 51° to 52° F. as it enters the ripener. 
When we compare the quick cooling with iced water 
and the slow and inadequate cooling with uniced water, 
it is easily seen that the saving in fuel and wear and 
tear of machinery will more than cover the cost of the 
ice. Moreover, quick cooling has a very important ad- 
vantage in cream ripening. It permits the use of a large 
amount of starter which is not possible where good cool- 
ing facilities are not at hand. Using iced water makes 
it possible to have cream with the same degree of acidity 
365 days in the year, and it is believed that the general 
