210 CREAMERY BUTTER MAKING 



The hot water may be drawn off from this tank when- 

 ever desirable and cooled in the same manner as the 

 cream, that is, by running it over the cream cooler B. 

 From the cooler the water should be run into a tank, in 

 which it can be cooled to the desired temperature by 

 means of ice water. The water as it leaves the cooler 

 will have a temperature of from 60 to 65 degrees, so that 

 only enough ice will be needed to reduce the tempera- 

 ture about 10 degrees. 



Fig. 65 also illustrates the method of heating water 

 for the boiler and for general washing. 



Cost of Pasteurizing Cream. Unfortunately definite 

 data on the cost of pasteurizing cream are still wanting. 

 According to Danish experiments the cost will be approxi- 

 mately .1 cent per pound of butter. These results seem 

 to be confirmed by the best practical butter makers in this 

 country who have pasteurized for several years. 



The cost of pasteurizing must, however, always depend 

 largely upon the manner in which the pasteurizing pro- 

 cess is carried out. For example, if the water used for 

 cooling the cream is pumped into the water supply tank 

 for the boiler, a large portion of the heat used for pas- 

 teurizing is recovered. Further, if the proper coolers arc 

 used, ordinary well water will cool the cream to tho 

 ripening temperature without the use of ice. Some have 

 also found it practical to use the exhaust steam from the 

 engine for pasteurizing cream. 



The care and cleaning of the pasteurizer and cooler 

 will, of course, entail extra labor, but the labor thus in- 

 volved will not materially add to the expense of pasteuriz- 

 ing. 



Pasteurization of Gathered Cream. There is proba- 

 bly no problem along pasteurizing lines of greater impor- 



