78 



CRIS.IMURV BUTTER M.IKIXG 



of ice is required in cooling cream to the desired tempera- 

 ture. When the great cooling power of ice is once fully 

 understood it is easy to see what a great amount of 

 cooling a small quantity of ice will do. One pound of 

 ice in melting will give out 140 times as much cold as 



Fig. 27.— Showing method of circulating ice water through ripener. 



one pound of water raised from 32° to 33° F. In other 

 words, the cooling power of ice is 140 times as great as 

 that of water. 



To get at the amount of ice necessary in cooling cream 

 with ice a series of tests was made with a 400 gallon 

 Farrington ripener, which was carried out as follows : 

 As soon as about thirty-five gallons of cream was sepa- 

 rated, the ripener was set in motion and a continuous 

 stream of C(jld water kept flowing through it tmtil all 

 the cream was separated. Further co(iling was then de- 

 layed for three or four hours when the ripener was again 

 started and iced water allowed to circulate through it 

 by means of a common rotary pump. The results thus 

 secured are set forth in the following table : 



