CHAPTER IX 

 COOLING 



ALL the dairyman's labor in raising farm prod- 

 uce, in raising cattle, in caring for and feeding 

 dairy cows, in careful milking, goes for nothing 

 if he allows the finished product for which he is 

 to get cash to spoil through lack of proper cooling. 

 Imperfect cooling means loss of quality through 

 multiplication of bacteria. It may also mean 

 entire loss of the product through spoilage. The 

 best results are always secured through the use 

 of ice. 



GROWTH OF BACTERIA AT DIFFERENT 

 TEMPERATURES 



Night's milk kept below 50 shows practically 

 no change the following morning. The growth 

 of bacteria in milk at different temperatures 

 during twenty- four hours is shown in the tabu- 

 lation below. 



