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 . 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,. it would take 108,000 pounds of ice per year. As the specificheat of cream is only about , the final amount needed forcooling the cream would be only 117,000 pounds, or about59 tons. COOLING FACILI
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 . 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,. it would take 108,000 pounds of ice per year. As the specificheat of cream is only about , the final amount needed forcooling the cream would be only 117,000 pounds, or about59 tons. COOLING FACILITIES FOR CREAMERIES. 319 The next consideration is the ice needed for cooling thebutter. Roughly speaking, there will be about 600 pounds ofbutter. Suppose the butter needs to be cooled 30° F. Grantingthat the specific heat of butter is the same as that of water,it would require 30 pounds of ice to cool 142 pounds of butter30° F. There will therefore be needed daily 126 pounds ofice for cooling the butter. As the specific heat of butter isonly about , 51 pounds of ice are necessary daily. For eightmonths 12,240 pounds will be needed. The amount of iceneeded in a refrigerator above that needed for cooling thebutter cannot be calculated. We may count on 25% radia-tion and 25% as an allowance for coohng tubs and total ice needed for cooling the butter will then be 24,480pou
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