The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1910-12-02
like ICE CREAM?
Topeka Pure Milk Go. Will Hold
Reception Tomorrow.
Heinz Ice Cream to Be Served to
Visitors.
PUBLIC is INVITED.
To Inspect the New Remodeled
Plant.
See How Milk Is Prepared and
Butter Made.

SPOoh Invites the pubic TO their
plant att the corner of Fourth and
Jackson streets, to be shown through
the establishment, watch the men at
work, see butter made watch cream
start into one end of a brine freezer
and emerge from the other end a froz-
en-, dainty desert Don't miss this.
Every person visiting the plant will
be served with a portion of the deli
cious cream.
This is to be a regular house warm
ing and the ice cream will be served
free to equalize the temperature.
Users of Pure Milk, Red Cross
by the Topeka Pure Milk Company
viii doubtless take advantage of the
opportunity to go and see for them
selves, the various processes through
which milk goes before it reaches the
consumer. The company invites pa
tron and prospect alike to visit the
plant tomorrow.
An addition has just been complet-
ed to the Pure Milk plant which is
occupied by the ice cream factory
and butter department. Six thousand
and eighty square feet of floor space
has been added, new engines, motors,
machines and conveniences have been
installed to make the plant of the To-
peka. Pure Milk Company one of the
most modern in the West.
Possibly the consumers of creamery
products do not fully realize the care
taken by the employees and officials
of a modern institution to give to their
customers the purest, sweetest products
made. To those who have never Wis
tied creamery, trip of inspection
through the plant tomorrow will be
one Interesting, Instructive and mu-
tually profitable to all concerned.
Every Can Is Inspected.
So go down in the morning if pos
sible, in the afternoon or any time
during the day and watch the wagons
come in from the country for five miles
around, loaded with great cans of
milk fresh from the farm. Watch the
white uniformed receiver inspect ev-
cry can that comes, sdiscarding and
turning back only those which are
not sweet and clean.
This man does nothing but receive,
weigh and pasteurize the incoming
milk. When this expert has o. K.ed
a can of milk the contents is run
through a clarifer to make doubly
sure that no sediment remains in the
milk. After the trip through the clar-
ifier there is no possibility of any for
eign substance entering the milk or re-
manning there.
Then follow that can of milk on
to the pastuerizer where it is heated
to a temperature of $50 degrees. At
this mark the milk is run into the re-
tanning vat. a recent improvement
added to the firms long list of modern
devices. In this retaining vat. the
temperature stands at $50 degrees and
for twenty minutes every drop OF milk
is subjected to this heat.
This caloric bath insures the de-
struction of every particle OF germ
life yet does not injure any of the
properties of the milk. This system of
pasteurizing and holding, is now rec
ognized by all experts to be the near
est to perfection of all pasteurizing
processes.
rnand that creameries be equipped with
this special pasteurizing process with
the retaining vat and the Topeka Pure
Milk Company has complied with the
law.
From the pasteurizing and retain
ing tanks the milk is sent over brine
coils which reduces the temperature to
30 degrees.
And from that chilly reception the
milk is conducted into the bottling
macfine where it is bottled and sealed
air tight. The sealed bottles are held
in cold storage rooms until delivery
is made.
And don't miss seeing the bottles
washed. The visitor who watches a
dozen bottles cleansed and scrubbed on
whirling bristling brushes and placed
in sterilizing oven, killing every sem
hlance of germ life and celebrating
them from the face of the earth will
feel almost like prosecuting the oper-
ator for cruelty to animals.
How and Where Butter Is Made.
So much for the milk. But don't
forget the butter factory. Every kid
who grows to be a man or woman can
remember back when to know why
and how "the butter came" would be
more appreciated than to know why
ait didn't come" when the arms grew
weary and the buttermilk had splat-
tered for three feet about the old
dasher churn. Remember the old
fashioned churn? Under the old elm
tree that grew right up against the
tree but instead of the churn a cream
senarator holds attention. Listen
ar Is ali in the Tactic acid culture
its development in the cream causes
the ofIv globules to become broken VI
and easily separated from the othel
slernents and liquids of the milk,
said l. r. Manley, manager of the To
er and purer the Tactic acid culture
is. the sweeter and better the but
ter. An overdevelopment of the lac
tic acid culture, due to cream being
tenf TOO warm makes the butter sour
An Acknowledgment or failure OF tn
cream to ripen is just the reason thu
butter proved elusive and obstinate il
the cid fashioned dasner cnurh-
All about that we'll on the farm
IN the house, behind the stove, new
germs and bacteria of various dis
eases and disorders which came II
a.+oo+ with the cream as well as tn
Tactic acid culture.
Todav there are grandmothers an
even mothers, still carefully bundlin
biankets about balky cream to kee
# Bis' warm, to develop the Tactic .aei
culture, to make. the cream sour il
order to churn the butter a+,i nrq pa+b IT. +,
Various disease germs stlil patne
the cream behind the stove. in tn
daTk. damp cellars, they still hide
the butter in the good old fash1one
way. but creameries have dl1eren
AsE the guide with you tomorro'
:. sInIafn the system-better, sure
way. Fact is, the creameris ss,. Deepen eEeil
" On IL o,,If11red healthy lot, stall fed o
beef broths and never come in cor
tact with injurious germs. 4.,a
In ccianf1flG laQOIdIOIlG