. A. B. C. in butter making;. Butter. 47 to run in the little gutters and increases the cooling surface. Also in p the partitions which turn the current of the water which flows as the arrows show on the exposed part of the sketch. The milk flows, of course, in the opposite direction and on a length of 8 feet, 2 inches drop is fully enough; indeed, they may be placed nearly level. The great trouble is to change the temperature in a large vat of ripened or nearly ripened cream with reasonable dispatch. It is done in some creameries by having an extra cream vat and pumping the cream to be cooled
. A. B. C. in butter making;. Butter. 47 to run in the little gutters and increases the cooling surface. Also in p the partitions which turn the current of the water which flows as the arrows show on the exposed part of the sketch. The milk flows, of course, in the opposite direction and on a length of 8 feet, 2 inches drop is fully enough; indeed, they may be placed nearly level. The great trouble is to change the temperature in a large vat of ripened or nearly ripened cream with reasonable dispatch. It is done in some creameries by having an extra cream vat and pumping the cream to be cooled over a direct ex- pansion (or brine) cooler. I have suggested (Chicago Produce, Sept. 25, 1897) the use vats (holding one churning, only, say 1,500 lbs.) on large castors. See C. V. Fig. 28. These vats are in a refrigerated cream-room, cross-section of which the illustration represents. The cream being cooled to ripening temperature on its way from the sep- arator, is when nearly'ripe, ele- vated .on a large elevator and run over a cooler L into an extra vat. When churning time comes the vat is again elevated and the cream run through a conductor to the ad- jacent churn room. The ad- vantage is to have no pumps, and yet have everything on one floor, the disadvantage is the cost of elevator. The system [Fig, 28.] has not been tested in practice. Of other cream vats should be mentioned the Boyd vat, I Fig. 29, in which a coil swings slowly back and forth. (Mr. H. B. Grurler, I believe, first constructed and uses even now, one in which the coil hung by its four corners, is lifted up and down.) Hot or cold water or brine is passed through the coil. Mr. Boyd has no water space, [Fig. 39.]. 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 Monrad, John Henry, 1848-1915. [from old catalog]. [Winnetka, Ill. ]
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Keywords: ., bookcentury1800, bookdecade1880, booksubjectbutter, bookyear1889
