124 MILK TRADITIONS 



or into bottles tightly capped, while it is hot. 

 It cannot have a smothered taste if it is clean. 

 An open cooler will help get rid of this smothered 

 taste in unclean milk. 



QUICK COOLING AND SLOW COOLING 



It is believed that bacteria grow so fast that 

 milk must be cooled instantly to stop them. 

 The truth is bacteria do not begin to grow until 

 between three and four hours after milk is drawn 

 from the cow. This is a great advantage to 

 dairymen who have not a volume of milk sufficient 

 to justify equipment with surface coolers. It is a 

 serious thing for the small dairyman to feel that 

 open coolers are necessary, for the reason that he 

 is not equipped properly to wash and sterilize 

 them. Small dairymen can cool milk best by 

 placing it in cans and standing the cans in ice- 

 water, or cold water. The numbers of bacteria at 

 the end of three hours will be no greater than they 

 were when milk was freshly drawn from the cow. 



ANIMAL HEAT 



Animal heat is supposed to be different from 

 other kinds of heat. Some think animal heat 



