. The relation of temperature, humidity and pressure to dairy operations, a handbook for dairymen. 12 10 3 12 14 4 16 5 20 6 24 7 28 8 32 9 36 10 40 12 48 15 60 20 80 24 96 25 100 26 2.
. The relation of temperature, humidity and pressure to dairy operations, a handbook for dairymen. 12 10 3 12 14 4 16 5 20 6 24 7 28 8 32 9 36 10 40 12 48 15 60 20 80 24 96 25 100 26 104 — Properties of Solution of Chloride of Calcium {SieblyY Per centby weight Specific heat Specific gravityat 60° F. Freezing pointin degrees F. 1 SI 5 10 22 15 15 20 5 25 —8 ♦From Larsen & Whites Dairy Technology, by courtesy of the authors. Ageing the Mix. It is desirable, after the mix has been prepared,to age it by allowing it to stand. Ageing blends 44 A Handbook for Dairymen. View of hardening room at the Turner Centre System, Somer-ville, Mass. It is very important that the temperature be kepteven if quality is to be maintained. the flavors and increases the viscosity. It is usuallydone in large, insulated brine circulating coil tanks,equipped with recording thermometers. The onegreat danger of ageing is that the mix is likelyto sour. Souring is determined entirely by tempera-ture. If the mix sours, it is practically a loss. Itmay be neutralized but it never makes a product ofas high a grade. If cream is aged and sours while age-ing, it can be churned into butter, providing it hasnot been homogenized. For this reason many man-ufacturers prefer to age the cream rather than thewhole mix. The temperature at which the mix enters thefreezer is an important factor in relation to bothquality and swell. The mix should enter the freezeras near 40° F. as possible. This h
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