The Democratic banner. (Mt. Vernon, Ohio) 1898-192?, 1921-12-13
N|LkAND ITS SUPPtYV[TALI IN
maintaining Wholesome State
/ OF HEAL TIL IN THE COMMUNITY
Those Who Labor In Maintaining Sufficient And Adequate
Supply Should Be Honored As Public Benefactors-
Mount Vernon Is Fortunate Above Many Other Places
In Having A Model Distributing Plant.

tamins, that are so essential and
cause milk to play such an important
part in the maintenance Of bodily
health and vigor.
Emphatically Pasteurization does
make milk free of all manner of dis
ease germs. tuberculosis germs, it
has bees found, are the hardest to kill
but are entirely killed by the .applica-
tion of heat of 140 degrees tempera-
ture for 10 minutes. A temperature
of 145 degrees for 30 minutes is ap-
piled as an outside margin of safety
or insurance.
During the Pasteurization process
the milk is tested for butterfat to
make sure that each tank of milk con-
tains at least the four per cent Of but
terfat which is guaranteed by this
company. on their caps. The next step
is to drive the milk by pumps over a
cooler. The temperature is brought
down in 10 seconds from las degrees
to 3S degrees, first by water and la
ter by brine.
1t is now ready for bottling. From
the cooler it runs into an automatic
bother and capper. The empty bot
tlCb dl0 leu ia dI Ouc cluc, arc CdIIlCu
around and emerge on the other filed
and capped, ready for delivery with
out the milk or caps beisg touched
by human hands Thence the bottles
pass out to the delivery wagons or to
the refrigerator, which maintains a
uniform temperature of 3S degrees.
Equal care is taken in the prepara-
tion of the milk bottles to insure com
plete sterilization. Each bottle is
washed in hot water containing a
washing compound, brushed by re-
volving brushes. sterilized by the ap-
plication of live steam and finally
cooled by city water.
Furthermore all sanitary pipes are
washed and sterilized every day by
the application of live steam.
In the manufacture of ice cream a
somewhat different process is follow
led. The first step is to weigh and test
all the ingredients used. These next
are Pasteurized by the application of
heat AT 145 degrees for 30 minutes.
After being tested again the mixture
is driven at $500 pounds pressure
through a pump called viscolizer
breaking up the butter fat globules
and making smoother ice cream. It
is then cooled to 3S degrees tempera-
ture.
The freezing is done in horizontal
freezer surrounded by brine coils at
a temperature of six degrees above
zero. The brine used is not the or.
binary salt brine, which would freeze
at this temperature, but is calcium
chloride.
During the freezing the cream is
tested for gravity to tell exactly
when 1t should be taken from the
freezer. The frozen cream comes
from the freezer having somewhat the
consistency of mush. 1t is next TAX
en- to the hardening room where it is
held at a zero temperature from "a
to 48 hours before the cream is suf
| ficiently hard to be ready for sale.
| An important and necessary part Of
/. the plant auxiliary equipment are two
steam boilers. All machinery is driv
en- by electric motors. All refriger
alton and cooling is done by the am
monia process. An auxiliary refrig
Grating machine is maintained for use
In, case of breakdown or other emerg
!ency. No ice whatever is used at the
tplant save that used in packing ics
cream for shipments.
No amount of description here car
, do adequate justice to this plant.