48 EQUIPMENT 



all use cold water or ice- water on the inside, 

 and the milk flows over the outside. Properly 

 operated, they are very effective, especially where 



large quantities of milk are to be cooled in a 

 short time. The objection against them is that 

 they are difficult to clean and sterilize properly. 

 In small dairies such coolers are not so neces- 

 sary as in large dairies. The small dairyman 

 who has ice does not require an open cooler, 



