300 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



conundrum why so little attention has been given to properly 

 keeping it after it is made, that is from the time of churning 

 until shipping day. 



The average creamery refrigerator usually carries a temper- 

 ature of 55 degrees to 60 degrees Fahrenheit in summer, when 

 it should by all means be down between 32 and 40 degrees. 



To our knowledge, there are only two good systems of re- 

 frigeration that are practical for creameries, namely: Mechan- 

 ical and Insulated ice house system, and most of the Minnesota 

 creameries are so situated that they can have their choice of 

 the two. They are both good, if properly installed and operated, 

 and choice will depend on local conditions, such as, amount of 

 butter made, distance to haul ice, cost of labor, qualifications 

 of the buttermaker as an engineer, whether gathered cream or 

 otherwise, kind of machine, etc. 



Mechanical Refrigeration. 



The cost of installation does not enter into the consideration 

 in this instance, as the two systems will cost about the same, or 

 from $800.00 to $1,500.00, depending on efficiency and amount 

 of refrigeration needed. We believe creameries making 200,000 

 lbs. butter, or more, per year, and located where ice costs more 

 than $1.50 per ton laid up in the ice house, should look into the 

 advantages and disadvantages of mechanical refrigeration, and 

 more particularly so, hand separator creameries, and those that 

 get their cream by routes. If they get a good machine properly 

 installed and in the hands of the right kind of buttermaker it 

 can't help but make money for them, as they have at all times 

 complete control over the temperature. With this system there 

 is a brine tank in the refrigerator having a temperature of any- 

 where from freezing to zero, and this brine pumped through the 

 cream coil will quickly cool the cream down to any desired tem- 

 perature. 



Not knowing much about mechanical refrigeration as ap- 

 plied to creamery buttermaking, we shall not here attempt to 

 go into detail on this subject, but let the manufacturers explain 



