. Cyclopedia of farm animals. Domestic animals; Animal products. 232 REFRIGERATION OF DAIRY PRODUCTS As a skimming station requires a much smaller building, and only part of the machinery necessary for a creamery, its cost is much less. From $300 to $600 might be invested in the building, and $700 to $900 in the machinery. Literature. McKay and Larsen, Principles and Practice of Butter-Making ; H. H. Wing, Milk and Its Products; Russell, Outlines of Dairy Bacteriology; Farrington and Woll, Testing Milk and Its Products; Van Slyke, Modern Methods of TestingMilk. [See Butter- making, page 198.]
. Cyclopedia of farm animals. Domestic animals; Animal products. 232 REFRIGERATION OF DAIRY PRODUCTS As a skimming station requires a much smaller building, and only part of the machinery necessary for a creamery, its cost is much less. From $300 to $600 might be invested in the building, and $700 to $900 in the machinery. Literature. McKay and Larsen, Principles and Practice of Butter-Making ; H. H. Wing, Milk and Its Products; Russell, Outlines of Dairy Bacteriology; Farrington and Woll, Testing Milk and Its Products; Van Slyke, Modern Methods of TestingMilk. [See Butter- making, page 198.] REFRIGERATION OF DAIRY PRODUCTS By Oscar Erf It has been conservatively estimated that 25 per cent of the original value of dairy products on the farm is lost by deterioration due to the lack of proper refrigeration. Dairying has become one of the chief industries of the United States, hence it is essential that proper refrigeration be applied to this industry. Refrigeration of dairy products may be classed under three heads, namely : (1) Refrigeration on the farm ; (2) Refrigeration in dairy manufactur- ing concerns, as, for example, creameries, cheese factories, milk-distributing plants, ice-cream factor- ies, and the like ; (3) Refrigeration in cold-storage plants. I. Refrigeration on the farm. [See page 241.] Refrigeration on the farm includes the cooling of milk and cream, and, when made on the farm, of butter also. For average farm conditions the only practical method of refrigeration is by means of natural ice, which has been harvested in winter from lakes, ponds or streams and stored in ice- houses for summer use. This is practicable only in places in a latitude where ice freezes in winter to such a thickness and with such certainty as to make its harvesting profitable. Such a latitude depends somewhat on the altitude and location with respect to large bodies of water. The southern limit in eastern and central parts of the United States is about 38° N. On the shores of
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