312 



Journal of Agriculture, Victoria 



[lo May, 1911. 



CREAM COOLING ON THE FARM. 



M. Comans, Dairy Supervisor. 



Now that such a large number of hand separators are in use attention 

 should be directed to the better treatment of cream from the time it is 

 sejDarated until it is delivered at the factory. Speaking from nearly five 

 } ears' experience as a Dairy Supervisor, I am compelled to say that at 

 only one farm have I observed a proper system of cooling and aerating 

 c ream. The usual method is to collect each separation into a bucket and 

 to trust to the atmosphere in the dairy to do the cooling. 



— I The disadvantage of such a 

 system, or rather lack of system, 

 is apparent. The cream standing 

 for several hours with the animal 

 heat in it is an ideal medium for 

 the growth of undesirable organ- 

 isms. Also, if cows are fed on 

 any kind of pasture or fodder 

 which imparts ,a distinctive taint 

 to the cream, such taint is not re- 

 moved, as happens when cooling 

 and aerating are carried out. 



At some farms, a rough method 

 of cooling is practised. The 

 cream is divided into several small 

 vessels, and allowed to stand in a 

 tub of cold water until the tem- 

 perature is gradually reduced, but 

 such a method is so slow as to 

 be almost worthless, besides lack- 

 ing the advantage of aeration. 

 Further, when the cream is finally 

 collected into one can, preparatory 

 to being sent to the factory, some 

 waste is occasioned through a 

 (juantity adhering to the sides of 

 the small vessels. 



The accompanying illustration 

 is of a cream cooler and 

 aerator, invented and patented 

 by Mr. D. M. McDonald, 

 and used by him at his farm 

 is a small cylindrical shaped tinned 

 copper vessel, with openings at either end for the inlet and outlet of 

 water. A small detachable cup with perforations is placed on top to 

 distribute the cream, which flows in a thin film over the cooler as may be 

 seen in the illustration. 



At Mr. McDonald's request 1 witnessed a trial on one of the coolers 

 a few weeks ago. The following is the result of the trial : — 



Temperature of cream before cooling — f^'i desr. Fahr 

 Tempcature of en am after conling— 6^ tleg. Falir. 

 Teinpfrature of water used — 62 deg. F;dir. 

 Temperature of atmospliere in dairy — 68 deg Fahr. 



CREAM COOLER AND AERATOR. 



at Donnybrook. The cooler 



