The Detroit times. [volume] (Detroit, Mich.) 1903-1920, 1911-02-20
NEW CREAMERY ).
PLANT A MODEL
Detroit Creamery Co. Invites Public
To Inspect Modern Methods of
Handling Milk.

The shining new white plant OF the
Detroit Creamery Co. at Cass and
Grand Riverayes., will be thrown
open for public inspection on We'd
nesday, Feb. 20, and the people OF
Detroit are invited to examine the
scientific methods OF handling the
milk supply of a city.
The new plant Is thoroughly up
to-date. and equipped with every
modern device for handling milk.
with the utmost cleanliness and with
remarkable rapidly. When the milk
10 brought In from the station by the
big trucks, the cans are dumped INTO
three glass-enameled tanks that hold
250 gallons each. Thence IL Is led
through german-silver pipes into a
filter on the second floor, that cleans
out any impurities.
From the filter the fluid goes on
to the pasteurizer, which heats II to
lag degrees, and then to retarder,
which holds II at that temperature
for 30 minutes. killing all germs that
may be In It. From the retarder II
the upper ones filed with cold wa
ter, the lower ones with ammonia.
Its temperature is brought down TO
"a degrees by this process and 1t Is
ready for bottling
The bottling machine is an ingeni-
Gus device, which fills whole Ease
OF bottles at once, and similar de.
vice, next to 1t, fits the paper caps
into the bottles. From the bottling
machine the cases of milk are car
ried down TO the storage room on
an escalotor, which has a capacity
OF 1000 cases and Is piled high be-
fore the wagons leave on their routes
in the morning. Thus the milk is
not touched by hands at any stage
OF the process and there is no chance
for impurities to get into II.
The system OF handling the bot
ties is also very interesting. A case
OF dozen quarts or 20 pints Is the
unit in every operation. The bottles,
as they are brought I'm from the wa
CONS. are placed on escalators, which
carry them into the washing room.
Here they are run through a machine
that shoots a Jet of hot water into
each bottle, first with washing pow
der, then clear, and finally steam is
used. From the washing machine
the bottles are carried on an escala-
tor up 10 the bottling machine. Cream
separators and special devices for
making Fermilac, butter, etc, COM
plete the matchmaking equipment.
The ice-creams department is fully
as interesting as the milk department.
The cream Is led into two big hold
ing tanks on the second floor that
contain 40 gallons each. AS requir-
ed, II is pumped into mixer, where
vanilla, sugar etc, are added and
thence to giass-enameled tank that
finishes the mixing process. From
this room pipe conducts the cream
to the, 13 freezers on the floor below,
each of. which, freezes ten gallons
OF cream every ten minutes. The
fiavoring mixtures are added as the
cream goes into the freezer.
When II is frozen II Is drawn off
into cans and put into four storage
rooms which are kept at about de-
grees below zero all the time. From
the, storage rooms it is taken out as
needed
There are many other interesting
features in this plant. There are big
ammonia condensers, capable of pro-
ducing as much cold as 305 tons OF
ice; an ice manufacturing plant,
which Is now making about 120 tons
of Ice per day; wagon shops, black
smith shops and machine shops for
keeping the equipment in repair, and
devices Of every sort TO facilitate the
handling of the product and supplies.
The ice storage room has capacity
OF 5000 tons, which is stored up in
the winter because the EGGPLANT is
not capable of meeting the require
ments of the summer months.
The most notable thing about the
plant. however, is its cleanliness. All
the floors are granolithic and we'll
pitched SO that streams of water can
be kept running constantly. All tanks
are glass enameled and are cleansed
with steam every day. The whole
plant Is arranged SO that 1t is not
necessary for the product to be touch
ed In handling.