. Creamery butter making. Butter. CREAMERY BUTTER MAKING 2Ud capacity. Such a machine must be fed so heavily as to necessitate a thick layer of milk or cream over the heating surface which can not result in uniform heating. DISCHARGL. SPRING WATER SUPPLY ice: water RETURN ICE SUPPLY Fig. 64.—Cream cooler. Cream Pasteurization. For creameries the most popu- lar as well as the most practical method of making pas- teurized butter consists in heating cream to 185° F. in a continuous pasteurizer and then rapidly cooling it to 65° F. By this treatment the great bulk of bacteria is de- stroyed
. Creamery butter making. Butter. CREAMERY BUTTER MAKING 2Ud capacity. Such a machine must be fed so heavily as to necessitate a thick layer of milk or cream over the heating surface which can not result in uniform heating. DISCHARGL. SPRING WATER SUPPLY ice: water RETURN ICE SUPPLY Fig. 64.—Cream cooler. Cream Pasteurization. For creameries the most popu- lar as well as the most practical method of making pas- teurized butter consists in heating cream to 185° F. in a continuous pasteurizer and then rapidly cooling it to 65° F. By this treatment the great bulk of bacteria is de- stroyed. Fig. 63 illustrates a common form of pasteurizer and cream cooler. The cream flows directly from the separa- tor into the bottom of the pasteurizer whence it is forced upward by means of revolving dashers, which finally discharge it over the cream cooler at the 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-. Lansing, Mich. , The author
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectbutter, bookyear1904
