GUIDE TO DAIRYING IN SOUTH AFRICA 



bacteria. We have already shown that cleanliness 

 goes a long way towards helping this ; but however 

 careful we are it is impossible to keep all bacterial 

 taint out of the milk. Hence we must check this 

 development, and the way to do this is by airing 

 and cooling the milk. 



Bacteria are governed by the same laws as those 

 which rule plant life just as in the same way 

 our crops will not grow in winter, so bacteria in 

 milk are prevented from growing by airing the 

 milk and lowering its temperature. 



There are several types of milk coolers on the 

 market, and every farmer supplying milk to a cheese 

 factory should have one, and it will have to be a 

 part of his dairy equipment just as much as his 

 cream cans and separator. No cheese factory 

 should accept milk from a farmer who does not 

 put it over a cooler, and these coolers or aerators 

 will have to be supplied by the companies on the 

 same terms as cream cans and separators. 



The milk should be run over the cooler as soon 

 as it is all drawn from the cows, for this system not 

 only improves the quality of the milk, but it gives 

 the cheese-maker more control over it. The process 

 is quite simple. It is simply the warm milk passing 

 over a layer of pipes containing running water. 

 The milk passes over these pipes in thin layers, 

 and is cooled suddenly, and exposed to air and 

 light, thus giving off its animal heat and taints. 



