THE DAIRY. 



89 



and it is advisable to set milk deeper in its pans in a room 

 whose normal temperature is 50 than in one where it is 

 60, because shallow milk will cool more rapidly than deep 

 milk. In other words, it will take a longer time for milk 

 eight inches deep than for milk four inches deep to fall from 



FIG. 18. A DANISH PASTEURIZER. 



90 to 50, whereas in a room at 60 the temperature would 

 fall slowly enough even at four inches deep. 



It will now be observed, from what has been said about the 

 complex composition of milk and the theory of ascending cream, 

 that the question of temperature in the dairy is one which has a 

 great influence upon butter-making. It is hardly possible in 

 these islands to have a cream-raising room that is too cool in 



