304 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



Advantages of Good Refrigeration. 



As has already been stated, the cost of either mechanical 

 or the insulated ice house system of refrigeration will vary from 

 $800 to $1,500, depending on size needed. There may be those 

 who fail to see why they should invest such an amount of money 

 for refrigeration, however, we feel safe in saying that it will 

 prove a good investment in most instances. There are espec- 

 ially three advantages of having a good system of refrigeration: 

 First, it is possible to control the temperature of the cream. 

 Second, much lower temperatures can be had in the refrigera- 

 tor ; and third, there will be no trouble with mould, and as thou- 

 sands of dollars are lost annually by the creameries on account 

 of mould, this alone should receive due consideration, by all 

 who are interested in cutting out all losses in operation. 



By using either one of the systems named it is possible to 

 keep the temperature in the refrigerator below 40 degrees all 

 the time, which, of course, will do much to prevent shrinkage; 

 and judging from the experience which others have had with 

 good refrigeration, it is safe to say that a creamery of average 

 size will easily save two or three hundred dollars annually on 

 their shrinkage by installing some system that will insure low 

 temperatures in their refrigerators. 



Another fact worth considering in this connection is that 

 either of the above named systems of refrigeration will save the 

 buttermaker a great deal of hard work, and this must also be 

 looked upon as a distinct advantage for the creamery, as time 

 ordinarily used in handling ice can be applied to good advantage 

 in doing other work, such as keeping daily records, or testing 

 butter for moisture, salt, etc. At any rate it is reasonable to 

 believe, that if the buttermaker is relieved of the drudgery of 

 handling ice, it will mean a great deal both to him and the 

 creamery. 



Ventilation. 



This is one of the very difficult problems that creameries 

 and cheese factories have to deal with, but although we cannot 

 hope to find a system of ventilation that will remove the damp- 



