322 BUTTER-MAKING. 



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 outweighs 

 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 ripening-vats, nor special machinery for the 

 purpose of pumping the cooling medium. 



The chief disadvantages are: First, impurities and un- 

 desirable germs are liable to be introduced, which would injure 

 the quality of the cream and otherwise work harm to the 

 quality and keeping property of the butter; second, the melt- 

 ing 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 quality of butter. With cream in 

 very poor condition previous to ripening, the chances for 

 lowering the quality of butter are not so great. 



2. The coohng of cream with ice indirectly is by far the 

 best 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 manage- 

 ment not disposed to discard it to install a new one, the ques- 

 tion is different. 



Some open vats have a jacket and special open space at 

 one end for holding crushed ice. These vats will control and 

 hold temperature better than those with just a jacket around. 

 The cooling of cream on a large scale by circulating ice-water 



