FORTY-SECOND ANNUAL CONVENTION 295 



heated up to a temperature of i8o degrees F., and from the 

 pasteurizer the cream is passed over the coohng coil, lowering 

 the temperature quickly to the ripening point or below. 



With the intermittent or vat method, the cream is first 

 heated in the ripener to a temperature of 143 degrees F., held at 

 this temperature about 20 minutes, and then cooled as quickly 

 as possible to ripening temperature or lower. 



Continuous Method. 



The continuous or flash method is well adapted, where the 

 milk or cream is received during two or three hours in the fore- 

 noon and where the run is large enough to employ two or more 

 men. 



FOREWARMER.— With this method, a 200 gallon fore- 

 warmer, with a self -circulating coil, should be used as a receiv- 

 ing vat, which makes it possible to thoroughly mix the cream 

 and also heat it to from 100 to 115 degrees F., before it passes 

 through the pasteurizer. The forewarmer will do away with all 

 foaming in cold weather and will greatly increase the capacity 

 of the pasteurizer. This mixing and heating in the forewarmer 

 will also lessen the danger of curdling if a can of slightly sour 

 cream should accidentally be taken in. 



ONE STARTER CAN.— With this system, only one start- 

 er can is needed, as the starter may be placed in the vat before 

 the patrons come in the morning, and the can may be washed and 

 made ready for use again. 



FORENOON DELIVERY.— This method of receiving 

 cream before a certain hour in the forenoon, is by far the best 

 from a quality standpoint, and we find that most of the creamer- 

 ies making fancy butter insist on this method of delivery. When 

 cream is delivered in the above manner, and the continuous 

 method of pasteurizing is used, the buttermaker has the best pos- 

 sible chance to ripen and cool the cream. The ripening process 

 starts as soon as any cream reaches the ripener, and the required 

 amount of acid will usually be developed in a few hours after 

 all the cream is pasteurized, and it may then be cooled to churn- 



