. Market dairying and milk products. s of ripeners onthe market that are giving good satisfaction. Since some of these ripeners are so constructed as torender the addition of ice to the water in them impossible,they can not therefore be considered complete withoutan ice water attachment. In Fig. 53 an ice water tankmay be seen attached to the ripener. Tank A contains ice water which is kept circulatingthrough the ripener by means of pump B. By using thewater over and over again, only a very small quantityof ice is required in cooling cream to the desired tempera-ture. When the great cooling po
. Market dairying and milk products. s of ripeners onthe market that are giving good satisfaction. Since some of these ripeners are so constructed as torender the addition of ice to the water in them impossible,they can not therefore be considered complete withoutan ice water attachment. In Fig. 53 an ice water tankmay be seen attached to the ripener. Tank A contains ice water which is kept circulatingthrough the ripener by means of pump B. By using thewater over and over again, only a very small quantityof ice is required in cooling cream to the desired tempera-ture. When the great cooling power of ice is once fullyunderstood it is easy to see what a great amount ofcooling a small quantity of ice will do. One pound ofice in melting will give out 142 times as much cold asone pound of water raised from 320 to 33 ° F. In other 248 MARKET DAIRYING words, the cooling power of ice is 142 times as great asthat of water. With uniced water, a low temperature is not warm days the ripener may be run during the greater. Fig. 53.—Showing method of circulating ice water through ripener. part of the day without reducing the temperature below560 F., and this too when the water is pumped directlyfrom the well into the ripener. It is rarely possible toobtain a lower temperature than this with water that hasa temperature of 51 ° to 52 ° F. as it enters the ripener. When we compare the quick cooling with iced waterand the slow and inadequate cooling with uniced water,it is easily seen that the saving in fuel and wear andtear of machinery will more than cover the cost of theice. Moreover, quick cooling has a very important ad-vantage in cream ripening. It permits the use of a largeamount of starter which is not possible where good cool-ing facilities are not at hand. Using iced water makesit possible to have cream with the same degree of acidity365 days in the year, and it is believed that the general BUTTERMAKING 249 use of the improved cream ripeners and ice water at
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectdairyin, bookyear1912
