FORTY-SECOND ANNUAL CONVENTION • 303 



reaches close to 125 degrees, and it is important that this point 

 be passed very rapidly, as there is less danger of curdling with 

 quick heating than when a slower method is applied. When us- 

 ing the continuous pasteurizer, some kind of a forewarmer and 

 mixer should be used, and the cream should be heated to from 

 100 to 115- degrees before going through the pasteurizer. This 

 or some similar method, is advisable in pasteurizing all kinds of 

 cream, and it is absolutely necessary to use some kind of a 

 forewarmer and mixer with the continuous pasteurizer when 

 sour cream is handled. With this method the cream should be 

 heated to about 180 degrees F. 



Cost of Equipment. 



The cost of equipment for pasteurization depends in a meas- 

 ure on the amount of cream handled, and on the method em- 

 ployed. 



With the continuous or flash method, it is necessary to have 

 a pasteurizer and cooler, as well as a forewarmer. The total 

 cost of this equipment will vary from $600 to $800 for an aver- 

 aged sized creamefy. 



When the vat method of pasteurization is used, there is lit- 

 tle extra cost for equipment, providing the creamery is already 

 equipped with the necessary ripeners for handling the cream re- 

 ceived. It stands to reason, however, that a ripener will not last 

 as long when used as a pasteurizer, because the expansion and; 

 contraction of all metal parts will surely affect the lasting quali 

 ties of the ripener, and from- 20 to 30 per cent of the cost of the 

 ripeners should be charged to pasteurization equipment. The 

 ripeners should be of modern type and have large coil inlet and 

 outlet, to insure rapid heating and cooling. 



Size of Equipment. 



The continuous pasteurizer should be large enough to hanrlle 

 the cream without crowding, and the cooler should be of ample 

 capacity to cool the cream to 60 degrees P., or lower, as fast as 

 it flows from the pasteurizer. 



