LIVE STOCK AND DAIRY 95 



made by the thermometers must be preserved and kept on file two 

 months, and kept open for inspection by representatives of the State 

 Dairy Bureau or any State or city health officer. 



Another amendment to the former laws regulating retailers of 

 milk, provides that any person or company labeling or representing 

 milk to be pasteurized must use the same method of -pasteurization and 

 cooling. This became a law August 4, 1915. 



It is commonly thought that the first mentioned law will not affect 

 the dairymen selling butter fat to the creamery, or whole milk or sweet 

 cream to retail delivery companies, the presumption being that the 

 pasteurizing will be done by such concerns themselves. The small 

 dairyman who retails his own product will either have to keep cows 

 free of tuberculosis or install a pasteurizing and cooling plant. 



Oil Stove in Milk Room. 



Can an oil stove be kept in milk house for heating water to wash milk 

 utensils, if milk or cream are kept in the same room, without tainting 

 the cream or milk? 



It would be much better to have oil stove and washing utensils 

 in a separate room from where milk and cream are kept, as there are 

 few oil stoves that do not give off some odor. Such room need not be 

 expensive, a lean-to shed being suitable in case you do not desire 

 to build a better structure. 



Milk Cooler. 

 What is a "milk cooler"? 



A milk cooler is used for the purpose of reducing the temperature 

 of either milk or cream. They are sometimes made in conical shape 

 and sometimes in riffle shape, the object 'being to run the warm milk 

 over a water and air cooled surface. By running a thin sheet of milk 

 over these riffles, the air itself lowers the temperature somewhat, but 

 to further cool it, the utensil is so made that a continual stream of water 

 is run inside the vessel, thus reducing the temperature of the milk to 

 about 50 or 60 degrees F., if freshly pumped water is used. Where 

 whole milk is to be sold, it should be poured over the cooler as soon 

 as possible after being milked, but if butter fat is sold to the creamery, 

 it is better to cool the cream alone as it runs from the separator 

 into the cream can. 



Acid and Heat in Milk Testing. 



Which is the best kind of sulphuric acid to use for milk testing? 

 If the hot water that is put in the bottle is not hot enough, does one 1 

 get as good a test? 



Sulphuric acid for milk testing should have a specific gravity of 

 1.825, should be almost as clear as water and should not contain 

 any foreign matter. The water for testing milk should be nearly boil- 



