. Market dairying. Dairying. 104 MARKET DAIRYING To eliminate all danger of brine entering- the can, it is necessary to have a hole in the tub at a point, say, one inch below the top of the can within it. If some of the cream is to be held longer than a day after freezing, it is better to leave it packed in the freezer until called for by the consumer. Cream can be kept frozen in bulk more conveniently than in small packing cans, and will require also less ice and salt. Where ice cream is kept in bulk as here indicated, it should not be f^iX ^ 4 Fig. 45.—Packing Fig. 46.—Packing Tub. kep
. Market dairying. Dairying. 104 MARKET DAIRYING To eliminate all danger of brine entering- the can, it is necessary to have a hole in the tub at a point, say, one inch below the top of the can within it. If some of the cream is to be held longer than a day after freezing, it is better to leave it packed in the freezer until called for by the consumer. Cream can be kept frozen in bulk more conveniently than in small packing cans, and will require also less ice and salt. Where ice cream is kept in bulk as here indicated, it should not be f^iX ^ 4 Fig. 45.—Packing Fig. 46.—Packing Tub. kept frozen too hard, else there will be difficulty in getting it packed solidly into the small cans. Ice cream must not be allowed to melt in the packing Remove the brine and repack with ice and salt cans. often enough to prevent melting. In the melting process the water separates and this forms undesirable crystals when the cream is 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 Michels, John, 1875-. Raleigh, N. C. , The author
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectdairying, bookyear190
