a bowl, however, the emulser has a rotating, emulsifying device. The emulsifying mechanism consists of a series of chambered steel discs mounted one upon another around a central feed shaft. The mixture to be emulsified enters the machine through the feed shaft and is distributed to the chambered discs. The centrifugal force in the emulser discharges the mixture through the very fine crevices between the discs. The mixture is emulsified in passing through these small apertures.

The Cooksley Creamer consists of a mixing vat, a centrifugal emulsifier, and a cooler. The melting vat in which the mixture is prepared and pasteurized is elevated above the centrifugal machine so that the mixture flows by gravity to the creamer and from thence to the cooler. No pump

and but very little piping is required for these machines. The emulsifying mechanism consists of two heavy steel discs held together by a lock nut. This device rotates at the rate of about 12,000 revolutions a minute. The mixture enters the emulser at the top and is distributed to the chamber around the feed shaft. The pressure within the rapidly revolving emulser forces the mixture through the small aperture between the discs. The fat is reduced to small globules and evenly distributed through the milk serum.

Since the emulsers are all quite simple in construction and can easily be taken apart, it is not a very difficult matter to clean and sterilize the parts that come in contact with the mixture. The substance to be emulsified is first heated to a temperature of from 140 to 180 degrees.1 In other words, the mixture is pasteurized before it enters the emulser. If the machine has been properly cared for it will not be necessary to pasteurize the cream again.

According to Prof. F. W. Bouska, in preparing the mixture for any of these machines, it is best to put the desired amount of butter in the cold milk rather than to add the butter after the milk has become quite warm. The reason

for this precaution is that the butter is sometimes quite acidic. If such butter is placed in very hot milk, there may be sufficient acid present to cause a partial curdling of the mixture before the butter is evenly distributed. The difficulty is easily overcome by allowing the butter to melt and mix more slowly with the skim milk.

1 The temperature to which the mixture is heated may vary somewhat with the different emulsers. The manufacturers of the Cooksley Creamer recommend heating only to 140° F. because the mixture is held for a time before it is emulsified. For the DeWitt & McCaddon Converter the temperature of the emulsion should. not be over 130° F.

CHAPTER XVIII

FACTORY MANAGEMENT

Within comparatively recent years the ice cream industry has grown from a small caterer's business to a large factory -system. Conditions and ideas are changing; new methods are being tried out and adopted or rejected according to their merits. The system of management that brought success and profit a few years ago will not prove.satisfactory under present conditions. This transition from such an insignificant beginning to the present well organized and growing industry has been aided by the great improvements which have been made in ice cream machinery. The result of this improvement in methods is shown by the fact that the price of the manufactured product has been reduced while the cost of raw materials has actually increased. A factory equipped with old style apparatus can not compete on equal terms with a modern factory under present day conditions. The business methods followed have not in all cases kept pace with the improvements that have been made in machinery and equipment. Even the best equipped factories can not be operated most efficiently without an up-todate system of accounting in which the actual costs of doing business are determined.

The use of records for determining the cost of manufacturing, selling, and delivering ice cream does not receive sufficient attention at the hands of many ice cream factory managers. There are two things to be accomplished by

the proper use of records. The product can be improved and kept more uniform, and losses can be detected and stopped or, at any rate, reduced.

The uniformity of the product is an important factor in gaining and holding trade. This in itself is a sufficient

reason for using records. Systematic improvement and development comes only by determining what conditions give the most satisfactory results. It is only by the use of records that the necessary data may be obtained. Where such records are kept a desirable method may be duplicated and the less satisfactory and wasteful methods detected. In

addition to this, the records furnish an index for the guidance of new help, making it much easier to take on new help and get them trained to the system with the least possible waste and inconvenience.

A freezing record will show the conditions under which the ice cream is frozen. It will also indicate the conditions under which the best yields are obtained. The ice cream maker's report shown below contains about all the necessary information. Such a report is not made out for each freezer full but for each large batch of mix. Where one man takes care of the mixing and another handles the freezers, the responsibility is divided by using such a form as is shown here. The man who does the mixing fills in the first half of the form and then passes it on to the man in charge of the freezing, who fills in the last half of the report.