178 DAIRY TECHNOLOGY 



incorporated in the serum. The flavor of this cream, 

 however, is not so fine as that of the fresh, natural prod- 

 uct. Upon leaving the homogenizer, the cream is cooled 

 nearly to the freezing point and pumped back into hold- 

 ing vats in the cold room just as is done with the milk. 



In such a factory as this, operating on so large a scale, 

 the difficulty of securing a sufficient quantity of fresh 

 sweet cream can easily be comprehended. The advantage 

 of using homogenized cream made from butter and milk 

 is very evident. In addition to this, the homogenized 

 cream is very viscous and can be used immediately, 

 while ordinary pasteurized cream must be held at a low 

 temperature for about a day in order to regain its vis- 

 cosity. It would be very inconvenient and, in some in- 

 stances, difficult to hold in storage such vast quantities of 

 cream. 



Making the Mix. — The cream is drawn from the 

 storage vats as wanted, a definite quantity being placed 

 in a mixing vat where the sugar, flavor, and binder are 

 added, exact quantities being weighed in. These mix- 

 tures are dissolved and thoroughly mixed with the cream 

 by means of an agitating device. The mixer is also a 

 cooler, brine being pumped through the agitator. 



Freezing and Hardening. — The mix being made, it 

 is piped to the supply tanks of the freezers. Near these 

 tanks are several freezers, some continuous and some 

 batch brine freezers. During the rush season these ma- 

 chines are busy turning out their frozen delicacy for twelve 

 or more hours per day. As soon as a packing can is full, 

 a sheet of parchment paper is placed over the top, then 

 the metal cover is put on, and the can is put into the hard- 

 ening room, a room held at about the zero point, being 

 cooled by artificial refrigeration. Here the cans remain 



