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An Evaluation of Several Methods of Cooling Cream¹

Kansas Agricultural Experiment Station, Manhattan

ABSTRACT

A study has been made to compare the relative efficiency of five different methods of cooling cream including: (1) placing cans of cream in a refrigerator, (2) partially submerging the cans in a cooling tank containing continuously flowing water (submerged), (3) allowing water to flow over the outside of the can (flooded), (4) use of spray, and (5) use of the evaporation method. In addition the effectiveness of the evaporation method of cooling sweet and sour cream through a wide range of atmospheric temperatures and humidities was determined. The feasibility of using the evaporation method of cooling in preventing a rise in the temperature of cream which had been previously cooled was also studied.

The results obtained in this study may be summarized as follows:

1. The rate of cooling during the first two hours of the trial was fastest by the submerged method, followed in order by the flooded, refrigerator, spray, and evaporation methods of cooling. At the end of the six-hour trial the cream placed in the refrigerator was cooled to a slightly lower temperature than that cooled by either the flooded or submerged methods of cooling and to from 5-12° lower than the cream cooled by either the spray or evaporation method. The spray system was slightly more efficient than the evaporation method under the conditions of this trial (room temperature 92-98° F.)
   
2. Sour cream, irrespective of the cooling method used, did not cool so rapidly nor to quite so low a temperature as did sweet cream.
   
3. It required about six hours for either sweet or sour cream to reach the lowest attainable temperature under a given set of conditions, when cooled by the evaporation method.
   
4. The temperature to which cream may be cooled by the evaporation method was definitely limited by the temperature and humidity of the room. When the room temperature averaged 103.5° F. sour cream was cooled to 82-84° F. When the room temperature averaged 89° F., however, the cream was cooled to 72-76° F., and when the room temperature was approximately 72° F. the temperature of the cream was reduced to 57-64° F.
   
5. If the relative humidity is held rather constant, fluctuations in the room temperature tend to be accompanied by corresponding changes in temperature of the cream, but with some lag in time when the evaporation process is used for cooling.
   
6. Efficiency of the evaporation system of cooling was impaired when the relative humidity exceeded 60 percent.
   
7. The evaporation method retarded the rate of temperature rise in cooled cream and prevented the temperature of the cream from going above that attainable by this system of cooling. The temperature rise was less rapid in sour than in sweet cream indicating that viscous sour cream was a poorer conductor of heat than sweet cream.
   

¹ Contribution No. 120 from the Department of Dairy Husbandry.