Principles and practice of butter-making; a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom . the creamery, (2) whether ice is sold fromcreamery, and (3) whether ice is used for any other purposes,such as ice-cream freezing, cream shipping, etc. For creameryuses, the only basis on which to estimate is the amount ofmilk received. For example, suppose a creamery is receiving 12,000 poundsof milk daily. This milk will produce about 2000 pounds ofcream and about 600 pounds of butter. Suppose that t
Principles and practice of butter-making; a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom . the creamery, (2) whether ice is sold fromcreamery, and (3) whether ice is used for any other purposes,such as ice-cream freezing, cream shipping, etc. For creameryuses, the only basis on which to estimate is the amount ofmilk received. For example, suppose a creamery is receiving 12,000 poundsof milk daily. This milk will produce about 2000 pounds ofcream and about 600 pounds of butter. Suppose that thecream needs to be cooled from 90° F. down to 40° F. or a rangeof 50° F. One pound of ice will cool about 142 pounds ofwater 1° F. Calculations are made with water as basis. Theresults will thus be a little too high, but subsequent correctionswill be made. If one pound of ice will cool 142 pounds ofcream 1° F., it will require 50 pounds of ice to cool that amountof cream 50° F. By calculation from these figures we find thatabout of a pound of ice is required to cool each poundof cream 50° F. and for cooling 2000 pounds of cream it will COOLING FACILITIES FOR CREAMERIES. 317. 318 BUTTER-MAKING. require 700 pounds. If it takes 700 pounds of ice daily forcooling the cream for eight months of the year, which is aboutthe time the cream would have to be cooled by artificial means,
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