. Dairy technology; a treatise on the city milk supply, milk as a food, ice cream making, by-products of the creamery and cheesery, fermented milks, condensed and evaporated milks, milk powder, renovated butter, and oleomargarine. Dairying; Milk; Dairy products. ICE-CREAM FACTORIES 177 receiving vat. From here it runs through a pasteurizer, then over a cooler which brings it to a temperature of 34° to 38° F., thence to huge holding vats in a refriger- ated room, where it is held until needed. In another cold room is found sweet, unsalted butter, stored at a temperature of about 10° below zero
. Dairy technology; a treatise on the city milk supply, milk as a food, ice cream making, by-products of the creamery and cheesery, fermented milks, condensed and evaporated milks, milk powder, renovated butter, and oleomargarine. Dairying; Milk; Dairy products. ICE-CREAM FACTORIES 177 receiving vat. From here it runs through a pasteurizer, then over a cooler which brings it to a temperature of 34° to 38° F., thence to huge holding vats in a refriger- ated room, where it is held until needed. In another cold room is found sweet, unsalted butter, stored at a temperature of about 10° below zero Fahren- heit. This is usually secured by contract from whole milk. i'lG. 44. — Sweet cream receivers in Collins Bros.' factory. creameries, and is of very good quahty being "June extras'' and "Fall ; To prepare the materials for the freezer, butter and milk are placed in proper proportions in a mixing vat, heated to about 140° F., and agitated to form an emulsion, then passed through the homogenizer. The emulsion issues from this machine as a homogeneous cream, thoroughly pasteurized and with the fat thoroughly and permanently. 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 Larsen, C. (Christian), 1874-; White, William M. joint author. New York, Wiley
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Keywords: ., bookcentury1900, bookdecade1910, bookpublishernewyo, bookyear1913
