298 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



TWO STARTER CANS.— When a large amount of cream 

 is handled with the vat method, it may be necessary to have two 

 starter cans, as the starter cannot be transferred to the ripener 

 early in the morning. The cream must first be heated and cooled 

 before starter is added, and it may be late in the afternoon be- 

 fore the starter can be added to the cream. But if two starter 

 cans are used, the starter may remain in the can until it is need- 

 ed, and there will be no interference with the preparation of the 

 starter for the next day. 



SPEED. — It is important that the ripener coil run at prop- 

 er speed, and the best results cannot be had if the coil runs too 

 slow or too fast. A speed of 40 to 45 revolutions a minute has 

 been found to give best results. 



STEAM AND WATER CONNECTIONS.— The steam 

 and water connections to the ripener should be sufficiently large 

 to admit steam and water fast enough for rapid heating and cool- 

 ing. With sufficient steam and water and large pipe connec- 

 tions to the ripener, it should not require more than 20 to 30 

 minutes to heat a vat of cream, while the cooling process will 

 take somewhat longer. 



Many creameries have altogether too small steam pipes 

 from boiler to vat and, with low pressure on the boiler, it is not 

 to be wondered at that it often requires from one to two hours 

 to heat a vat of cream, while a little work and expense in chang- 

 ing the pipe lines would often make pasteurization more practical 

 and efficient. 



When steam is piped direct to the front end of the ripener, 

 there is often considerable trouble from cream burning onto the 

 ripener coil. This may be avoided by piping the steam into the 

 tank at rear end of vat. 



Exhaust Steam. 



In creameries using steam power, it is both practical and 

 economical to utilize the exhaust steam for pasteurizing the 

 cream. Where exhaust steam is allowed to go to waste, it will 

 mean quite a saving to use it in pasteurizing. Exhaust steam 

 can be used for both continuous and vat methods, but satis- 



