324 MARKET DAIRYING 
in city milk plants, namely, requiring the use of pumps 
and too much piping. 
The two floor plan, shown in the accompanying illus- 
tration, seems to furnish the best conditions for handling 
the cream. An elevator is used to raise the cream cans 
to the second floor where the cream is weighed and 
sampled and then emptied into a receiving vat placed 
upon an elevated platform. From the receiving vat the 
cream flows into a “held” process pasteurizer and from 
this it is discharged into the homogenizer, a machine 
which is at present used by most large ice cream manu- 
facturers. The homogenizer forces the cream to the top 
of the cooler, which should be of ample size to permit 
reducing the temperature to near freezing. From the 
cooler the cream passes into the mixing vat in which it 
is standardized and the necessary ingredients added. 
From the mixing vat the “mix” flows directly into the 
freezers. 
Most ice cream manufacturers prefer to keep the 
pasteurized cream in the refrigerator several days, and 
even a week, before freezing so as to give more body 
to the cream, thus increasing the ‘‘swell’ in the 
freezing process. Storing cream in this manner is open 
to two serious objections: (1) the increased labor and 
expense of storing; and (2) the deterioration in the flavor 
of the cream. There is nothing to justify the prolonged 
storing of pasteurized cream before freezing, except the 
slightly increased overrun, and the best ice cream manu- 
facturers have found that the extra cost of labor and 
cold will offset any advantage in yield. Every hour 
cream is held in cold storage the flavor suffers and for 
this reason some of the best ice cream manufacturers 
freeze their cream the same day it is pasteurized. 
