304 Journal of Agriculture, Victoria. [10 May, 1911. 



now more uniform, and contracts can now be entered into withi a freedom 

 that could not be ventured before. The result is that an all round im- 

 provement is being made both in the construction of premises, and in 

 methods of handling produce. 



Five years ago the use of the dairy refrigerator in connexion with the 

 handling of fresh milk was confined to two metropolitan firms. In very 

 many instances, even ordinary cooling of milk was neglected. Under 

 such treatment, milk could not be expected to retain its freshness ; and it 

 frequently turned thick or sour before the customer could use it. Now, 

 almost every dairyman makes use of ice in some way during the summer ; 

 some by standing the milk cans in iced water ; others have large ice- 

 chests to store in ; while a considerable number have erected refrigerating 

 machinery and cold storage rooms on their dairy premises. Several of 

 these last mentioned cater for the trade, either by selling properly cooled 

 milk at wholesale rates as required, or by cooling and storing milk for 

 others. To fit up a refrigerating plant is an expensive item to the dairy- 

 man, but it is a money-saving procedure right from the outset. Some 

 dairymen claim that they have saved the cost of the installation within 

 one year, through prevention of losses from souring ; hut this is ])erhaps 

 somewhat of an exaggeration. 



The cost of running the average dairy refrigerator may be set down 

 at from 12s. to 15s. per week, and this is frequently more than covered 

 by the amount received from other dairymen who pay the usual storage 

 rate of is. per can per week. Several dairymen who now have their own 

 plants were formerly paying 15s. to 20s., and over, per week for storage 

 accommodation ; and were at much loss of time travelling to and from 

 the ice- works with their milk. Also, owing to imperfect cooling, much 

 milk was lost in the storing. Altogether, a reasonable estimate of actual 

 saving by having the plant on the premises might run to ^^50 per year ; 

 and, besides this, there is the profit arising from the increased trade that 

 the cool storage promotes. Refrigeration is an insurance against loss ; 

 it holds custom ; and it is one of the greatest aids to the building up of 

 a milk business. 



Until some experience has been gained in cold storage, many dairy- 

 men are slow to realize the full advantages of thorough and quick cooling. 

 If milk is at all warm, the standing of it in cold water or in a cold room 

 does not at once prevent it from deteriorating in condition ; it must be 

 properly cooled before it is safe. In order to check the de- 

 velopment of acidity, milk must be cooled down to below 60 

 degrees P\ahr. When a can of milk above this temperature is 

 placed in cold water or in an ice room, the outside portic)n 

 of the milk cools quickly ; but, unless it is repeatedly stirred, 

 it will be some time before the milk in the centre of the can 

 becomes cooled ; and it will be deteriorating meanwhile. When such a 

 can is taken out for distribution and the milk is mixed up, the whole will 

 soon turn sour. A similar happening may occur through standing a can of 

 milk in water that is lower in level than the milk in the can. In this 

 case, while the milk below may be cooled to the water temperature, that 

 above the water line will tend to remain at the higher temperature of the 

 atmosphere, and the whole will be spoilt. Until the reason is explained 

 to them, dairymen are frw|ut^iitly at a loss to account for milk thus cooled 

 going bad. 



Cooling on the Farm. 



The most common complaint retail dairymen have against their farm 

 suppliers is their lax method of cooling in hot weather ; and many a 



