374 cooiJNc; i aciliiiks i-or ckI';ami;kiks 



vsE ()]'• ici-; IN c<)()i.i.\(; crjvVm 



1. Dii-ectly. 



2. Indirectly. 



1. The cooling of cream in creameries by putting ice directly 

 into the cream has been much practiced in the past. The 

 method is yet used considerably, especially where the old open 

 vats are still in use. Some of these open vats are jacketed 

 and some are not. Cream in unjacketed vats could not well 

 be cooled in any other way than by using ice directly in the 

 cream and stirring until cold. To keep cold any length of time, 

 considerable excess of ice needs to be used. 



Such a method of cooling cream has its advantages as well as 

 disadvantages. The latter, however, clearly outweigh the former. 



The advantages are that the cream can be cooled in a very 

 short time, and it does not require any special investment 

 for up-to-date rii)ening-vats, nor special machinery for the pur- 

 pose of pumping the cooling medium. 



The chief disadvantages are: first, impurities and undesirable 

 germs are liable to be introduced, which injure the cjualit}- of 

 the cream and otherwise work harm to the quality and keeping 

 property of the butter; second, the melting of the ice would dilute 

 the cream. This would render the cream less sour, impart a 

 marked flat, insipid taste to the cream and butter, and produce 

 more buttermilk which, if it contained a certain per cent fat, 

 would mean a greater loss of fat during the churning process. 



The use of ice directly in the cream for cooling purposes 

 should not be resorted to unless it is necessary. With the 

 best quality of cream this method is still more unsatisfactory, 

 as it greatly lowers the cjualit)' of the butter. With cream in 

 very poor condition previous to ripening, the chances for lowering 

 the quality of butter are not so great. 



2. The indirect cooling of cream with ice is b}' far the better 

 method. With the use of our up-to-date ripening- vats, the 

 cooling of cream is an easy matter; but where the creamery is 

 already in possession of a good open vat and the management not 

 disposed to discard it to install a new one, the cjuesti<jn is different. 



