104 



MARKET DAIRYING 



To eliminate all danger of brine entering- the can, it is 

 necessary to have a hole in the tub at a point, say, one 

 inch below the top of the can within it. 



If some of the cream is to be held longer than a day 

 after freezing, it is better to leave it packed in the freezer 

 until called for by the consumer. Cream can be kept 

 frozen in bulk more conveniently than in small packing 

 cans, and will require also less ice and salt. Where ice 

 cream is kept in bulk as here indicated, it should not be 



f^iX ^ 



4 



Fig. 45.— Packing Cau. 



Fig. 46.— Packing Tub. 



kept frozen too hard, else there will be difficulty in getting 

 it packed solidly into the small cans. 



Ice cream must not be allowed to melt in the packing 

 Remove the brine and repack with ice and salt 



cans. 



often enough to prevent melting. In the melting process 

 the water separates and this forms undesirable crystals 

 when the cream is refrozen. 



