. Cyclopedia of farm animals. Domestic animals; Animal products. 216 MEATS AND RELATED PRODUCTS direct distribution. Further storage room is not necessary for creameries. To produce refrigeration effectively, for the purpose of storing butter for a period of nine months or a year, an extremely low temperature is required, which necessarily must accompany a well - insulated room. Butter stored for this period of time requires a temperature of at least five to eight degrees below zero. This temperature is difficult to secure in any way except by mechanical refrigeration. However, for storage roo
. Cyclopedia of farm animals. Domestic animals; Animal products. 216 MEATS AND RELATED PRODUCTS direct distribution. Further storage room is not necessary for creameries. To produce refrigeration effectively, for the purpose of storing butter for a period of nine months or a year, an extremely low temperature is required, which necessarily must accompany a well - insulated room. Butter stored for this period of time requires a temperature of at least five to eight degrees below zero. This temperature is difficult to secure in any way except by mechanical refrigeration. However, for storage rooms in which butter is stored for a shorter period of time, the temperature need not be so low. Five degrees above zero is probably the most prac- ticable under such conditions. This refrigeration can be secured by a freezing mixture, such as crushed ice mixed with salt. Crushed ice and salt may be placed in tanks containing a series of pipes, which are connected with a second series in the refrigerator. The circulation induced by placing the cold-brine tank above the refrigerator induces a circulation of brine in the pipe and reduces the temperature in the refrigerator. The latter method is known as the Cooper system. (Fig. 275.) Here, again, when ice must be used it is practicable only in places where it can be produced cheaply. For cheese.—It has been demonstrated absolutely that the only perfect way of curing cheese is in cold-storage rooms. The temperature affects the period of curing ; the colder the temperature, the longer time it takes to cure, but the better the quality. The best temperature at which to hold cheese ranges from 36° to 40° Fahr. This is easily produced by ice, and when such a plant is erected for the purpose of curing cheese alone, ice becomes a cheaper and better refrigerator than mechanical methods. But with a combined cold-storage plant, where butter and other perishable products are stored, it becomes equally profitable to provide for rooms in whi
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