CREAMERY BUTTER MAKING 



205 



capacity. Such a machine must be fed so heavilv as to 

 necessitate a thick la^'cr of milk or cream over the heating 

 surface which can not resuh in uniform heating;. 



SPRING WATER ' 



-<^ lilbk 



DISCHARGE 'i 



'irjj 5PR INS WATER 

 SUPPLY 



ICE WATER 

 RETURN 



ICE WATER 



SUPPLY 



Fig. 64. — Cream cooler. 



Cream Pastcnrizatwn. For creameries the most popu- 

 lar as \^■ell as the most practical method of making pas- 

 teurized butter consists in heating cream to 185" F. in a 

 continuous pasteurizer and then rapidly cooling it to 65" 

 F. By this treatment the great bulk of bacteria is de- 

 stroyed. 



Fig. 63 illustrates a common form of pasteurizer and 

 eream cooler. The cream flows directly from the separa- 

 tor into the bottom of the pasteurizer whence it is forced 

 upward bv means of revolving dashers, which finally 

 discharge it over the cream cooler at the left. 



