88 BULLETIN 98, U. S. DEPARTMENT OF AGRICULTURE. 
the cost of insulation also varies in the same proportion, it is obvious 
that the brine tank should be constructed in the form of a cube 
which gives the least exposed surface for a given volume of any form 
of rectangular tank. 
The brine tank should be in the form of a cube with 3-foot 8-inch 
sides, giving a surface of 80 square feet. The tank should be insu- 
lated for a heat transmission of not over 2 B. T. U. per square foot, 
per 24 hours per degree difference between the inside and outside 
temperature. 
MARKET CREAM PLANT. 
The market cream plant, as the name implies, handles only sweet 
cream for the market. The plant is usually provided with churns in 
order to make butter from any soured cream that may accumulate, 
otherwise the equipment consists of that necessary for pasteurizing 
and cooling. 
The method of operating a plant of this idnd is essentially the same 
as that employed in operating a regular local creamery; that is, the 
plant is located on a railroad where good connections are had with 
the markets. The milk or cream is received from the producers or 
auxiliary creameries, usually early in the morning, and is pasteurized 
and refrigerated immediately. In a market cream plant it is impera- 
tive that the work be done quickly and thoroughly in order to get the 
cream on the market in perfect condition. In this type of plant 
refrigeration is of the utmost importance, as the safe handling of the 
cream depends more on the proper cooling than any other one feature 
of the business. 
The amount of refrigeration required in the market cream plant is 
of course considerably more than that for a creamery handling the 
same amount of cream for butter making, as the temperature main- 
tained for market cream is considerably lower. In ripening cream 
for butter making it is seldom that its temperature is allowed to go 
below 50° F., about 65° F. being the usual ripening temperature. 
With cream intended for the market, however, a temperature of just 
above the freezing point is desired. Shipping facilities often require 
the holding over of one day's supply of cream to the morning of the 
folio wing day, consequently suitable provision for cold storing must 
be provided. 
What has already been said on the cooling, storing, and shipping 
of milk is of course applicable to cream. 
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