Perth Amboy evening news., 1912-04-19
CREAMERY
IN OPERATION
New Sanitary Plant in New
Brunswick Avenue.

One of the most sanitary and
modern milk, cream, butter and
cheese plants in the state has been
put in operation by the Perth Amboy
Milk & Cream company at 1875 New
Brunswick avenu One of the best
and very latest pasteurlzing systems
is in use, ensuring clean and health
full products in accordance with the
ideas of the most noted and learned
health authorities in the world. No
pains have been spared in the estab-
lishment of each department of the
plant, which as a whole o e to
make a milk, cream, butter, butter
milk and cheese producing station
second to none in cleanliness In this
part Of the country. A wholesale
and retail business is done. Com
petent employees are at hand in both
departments.
w. j. Willsey, a state health Off
GER, who for two years served as a
dairy inspector for the State Board
Of Health, Is manager Of the plant.
The distributing department is di-
rectly under Mr.. Willsey and the
production department is operated
under the supervision of the pro-
prletors, who comprise the Perth
AmbOy Milk & Cream company.
Have Improved Methods.
Throughout the plant in all its
departments, products are handled
in most sanitary and improved man
ner. No milk touches a human
hand from the time 1t is taken from
richly fed and healthy Jersey COWS
on large farms in the northern part
of the state, until It Is sealed under
a double cover In sterile bottles and
cans. The system is thai approved
by the famous DR.. North and there
are none pronounced better.
The pasteuri2ation in the plant is
by DR.. North's method, the milk is
placed in a large sterilized container
then u into a heater and warmed
to $50 degrees, strained through a
filter and run through air-tight pipes
to a large cOntainer with cOmpart-
ments, wherein it Is allowed to re-
main 70 rhalf an hour at $50 de-
grees. This part of the process
serves to kill bacteria, thereby re-
lleving the milk of germs that Of
ten cause typhoid fever, diphtheria
and consumption. The product Is
tCIiN4ll Nhloubh al light pipes
and run over a chemical cooler, into
a cooling filter and there mechanic
ally squirted into bottles, two dozen
at a time. The bottles are sealed
with a very modern double stopper
and placed In storage at SO degrees.
Process of Sterilization.
In the process of sterilization OF
bottles, the case in which they are
contained, is cleaned as we'll. They
ar %ecleaned, a case of a dozen bot
ties at Il time. After each bottle
and the case have been thoroughly
washed in soda water. they are
washed wit hClean warm water, then
put over spigots and water and
steam is forced into them alternate
ly at a heavy pressure. Milk acns
ar ecleaned and sterilized in the
same way, one at a time.
The butter, cheese and cream
making department in the basemen,
Of the plant Is conducted In the
same sanitary and up to date way
Butter Is churned by the very lat
est approved method in a large cir,
cular churn operated by electricity
as is all the other machinery
throughout the depot. The butter
is stamped in pound blocks by me.
chanical lea and bears the name
Of the makers. Each bottle, car
and other container in which any OF
the products made there are sold
bears the name of the makers. Nc
bottle or can is ever re1lied without
passing through the cleaning and
steriizing process, no matter how
well the container may have been
washed by the consumer.
Mechanical Cooling Plant.
No Ice Is used in any of the proc,
esses. An eight-ton capacity me.
%chanical cooling plant is used to COO
the storage room, milk cooler, etc
1t Is an ammonia plant, OF the tyne
use to make artificial ice and is
made by the York Manufacturing
company. BY means OF this an even
temperature of 3S degree is main
tanned day and night In the storage
room. The air therein is alway,
fresh, clean and cool, because OF
constant changes by means of the
paratus used.
The plant has a capacity OF about
5000 quarts per day.
II o have something tt trade
put an advertisement in our sI.
tyhsuQe Column