. The butter industry, prepared for the use of creameries, dairy students and pure food departments. Butter. Pasteurization 197 is ag^itated by means of a series of blades moving lengthwise back and forth, or in the case of round tanks by a vertical, rotating agitator. The other type of vat pasteurizers consists of the most modern types of cream ripeners equipped with horizontal or verti- cal revolving discs or coils which carry both the heating and the cooling medium. This is the most widely used type of vat pas- teurizer. The revolving discs have now been largely replaced by the revolving co
. The butter industry, prepared for the use of creameries, dairy students and pure food departments. Butter. Pasteurization 197 is ag^itated by means of a series of blades moving lengthwise back and forth, or in the case of round tanks by a vertical, rotating agitator. The other type of vat pasteurizers consists of the most modern types of cream ripeners equipped with horizontal or verti- cal revolving discs or coils which carry both the heating and the cooling medium. This is the most widely used type of vat pas- teurizer. The revolving discs have now been largely replaced by the revolving coils, as the strain of steam, water and brine pressure and the wide range of temperature proved too great a tax on the Pig*. 32. Jensen vat pasteurizer Courtesy J. G. Cherry Co. The coils in the vat pasteurizers vary somewhat in con- struction, principle of feed and size, with different makes of manufacture. In some vats of large size there are two coils side by side. This makes possible the placing of the coils low down without curtailing heating surface. This principle has the advantage of keeping the coils submerged in the cream, which is desirable, because it minimizes the beating of air into the cream, thereby avoiding foaming and the tendency of oxidation of some of the constituents of the cream, while the cream is hot. Most of the coils have a tube diameter of from two to two and one-half inches and the diameter of the spiral ranges from twenty-four to twenty-nine inches. The amovmt of heating and cooling surface per gallon of cream varies with different makes and sizes of vats. In many. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Hunziker, Otto Frederick, b. 1873. La Grange, Ill. , The author
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Keywords: ., bookcentury1900, bookdecade1920, booksubjectbutter, bookyear1920
