. Dairy technology; a treatise on the city milk supply, milk as a food, ice cream making, by-products of the creamery and cheesery, fermented milks, condensed and evaporated milks, milk powder, renovated butter, and oleomargarine. Dairying; Milk; Dairy products. 74 DAIRY TECHNOLOGY or 500 quarts of milk 1° F. It is necessary to heat the milk about 100° F. 100 pounds of steam are then re- quired to heat 1000 pounds of milk 100° F. As i pound of coal produces about six pounds of steam, about seven- teen pounds of coal are necessary to pasteurize the 1000 pounds of milk. The cost of this coal at
. Dairy technology; a treatise on the city milk supply, milk as a food, ice cream making, by-products of the creamery and cheesery, fermented milks, condensed and evaporated milks, milk powder, renovated butter, and oleomargarine. Dairying; Milk; Dairy products. 74 DAIRY TECHNOLOGY or 500 quarts of milk 1° F. It is necessary to heat the milk about 100° F. 100 pounds of steam are then re- quired to heat 1000 pounds of milk 100° F. As i pound of coal produces about six pounds of steam, about seven- teen pounds of coal are necessary to pasteurize the 1000 pounds of milk. The cost of this coal at $ per ton, is about cents. It costs an equal amount, cents, to bring the temperature of the boiler up to the point of. Fig. 6. — View of C. P. pasteurizing machiine. steam pressure. The cost of cooling this amount of milk may be estimated at 50 cents. If the pasteurizing ma- chinery costs $2000 the depreciation of same may be estimated at $1 per day; thus the machinery should last 10 years. The interest at 7 per cent amounts to about forty cents per day. In addition it costs $ for one- half day's labor. The total cost of pasteurizing 500 quarts of milk 100° F. is then about $ per day, or cent per 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 Larsen, C. (Christian), 1874-; White, William M. joint author. New York, Wiley
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