. 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. ICE-CREAM MACHINERY 167 2. The Batch Brine Freezer Is of two varieties, the ver- tical and the horizontal. In these freezers instead of packing ice around the freezing can, brine is made in a separate compartment and pumped through a jacket. Fig. 38. — Improved Model D brine freezer. surrounding the freezing can, circulating from end t
. 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. ICE-CREAM MACHINERY 167 2. The Batch Brine Freezer Is of two varieties, the ver- tical and the horizontal. In these freezers instead of packing ice around the freezing can, brine is made in a separate compartment and pumped through a jacket. Fig. 38. — Improved Model D brine freezer. surrounding the freezing can, circulating from end to end in order to freeze uniformly. The batch freezers are used in freezing products in which fruits of various kinds and beaten eggs are added after the mix is partly frozen. 3. The Continuous Brine Freezer is a machine permitting. 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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Keywords: ., bookcentury1900, bookdecade1910, bookpublishernewyo, bookyear1913
