THE COST OF PASTEURIZING MILK AND CREAM. 
11 
Table 2. — Remits of tests of four cream-pasteurizing plants — Continued. 
COOLING. 
Plant No. 
1 
2 
3 
4 
Cooling water used in water section of cooler, .cubic fe&t. . 
Ice used in cooling cream to its original temperature, 
tons 
1,877 
3.44 
704 
.92 
169 
.83 
148 
1.72 
COSTS. 
$7, 400. 00 
$1, 255. 00 
$600.00 
$700.00 
1.233 
.206 
.098 
.115 
5.068 
.586 
.411 
.489 
1,350.00 
1,000.00 
500.00 
800.00 
.222 
.164 
.082 
.131 
.370 
.274 
.137 
.219 
10. 000 
2.000 
2.000 
2.000 
1.839 
.357 
.203 
.285 
.938 
.352 
.084 
.074 
3. 440 
.920 
.830 
1. 720 - 
23. 110 
4.857 
3. 845 
5.033 
. 00378 
. 00582 
.00636 
.00939 
.0456 
.0701 
.0765 
. 1101 
.00634 
.0756 
Capital invested in pasteurizing equipment (pasteurizer, 
vats, coolers, etc.) 
Interest per day on investment at 6 per cent per an- 
num 
Repairs and depreciation per day at 25 per cent per 
annum 
Capital invested in mechanical equipment used for pas- 
teurizing (engine, boiler, shafting, etc.) 
Interest on investment per day at 6 per cent per an- 
num 
Repairs and depreciation per day at 10 per cent per 
annum 
Labor for pasteurizing 
Cost of coal at $4 per ton (2,240 pounds) 
Cost of cooling water at 50 cents per 1,000 cubic feet 
Cost of refrigeration at $1 per ton 
Cost of pasteurizing daily supply of cream 
Cost of pasteurizing 1 gallon of cream 
Cost of pasteurizing 100 pounds of cream 
Average cost of pasteurizing 1 gallon of cream in the 
four tests 
Average cost of pasteurizing 100 pounds of cream in 
the four tests 
TEMPERATURE BALANCE. 
Temperature of raw milk °F 
Temperature of milk in heater °F 
Rise of temperature in heater °F 
Total per cent rise per cent 
Temperature of milk in holder °F 
Drop of temperature in holder °F 
Per cent drop in holder per cent 
Temperature of milk in separator °F 
Drop of temperature in separator (milk) °F 
Per cent drop in separator (milk) per cent 
Drop of temperature in separator (cream) °F 
Per cent drop in separator (cream) per cent 
Temperature of milk in cooler °F 
Drop of temperature in cooler (milk) °F 
Per cent drop in cooler (milk) per cent 
Temperature of cream in cooler °F 
Drop of temperature in cooler (cream) °F 
Per cent drop in cooler (cream) per cent 
Total per cent drop do. . 
49.5 
147.0 
97.5 
100 
42.0 
169.6 
127.6 
100 
39.3 
160. 2 
120.9 
100 
56.25 
167. 25 
111.00 
100 
147.0 
3.0 
3.1 
144.0 
9.2 
9.4 
12.8 
13.2 
134.8 
85.3 
87.5 
131.2 
81.7 
83.7 
100 
3 16.8 
3 13.2 
152.8 
7.2 
5.6 
15.3 
12.0 
145.6 
103.6 
81.2 
137.5 
95.5 
74.8 
100 
160.2 
1.8 
1.5 
5.0 
4.1 
158.4 
119. 1 
98.5 
155.2 
115.9 
95.9 
100 
167. 25 
111.00 
100 
1 No holder. 
2 No holder or separator. 
3 Large drop in holder was due to stirring apparatus. 
The summary of the tests in Table 2 gives the cost of pasteurizing 
at the different plants under the conditions at which each particular 
plant was operating at the time of the test. Therefore the cost of 
pasteurizing 100 pounds of cream will vary slightly in the different 
plants due to the varying conditions. It will be noted from an 
inspection of the temperature balance that the initial temperature 
of the raw cream varied in the different plants and also the final or 
pasteurizing temperatures. In order to make a comparison of cost 
