Good Influence of Aeration 



139 



milk to the air during the process of cooling, and to 

 this extent aeration of the milk is an advantage. 

 Various forms of aerators* and combined aerators and 

 coolers have been devised, many of which are simple 

 and effective, and the best results follow their use. 

 In order to secure these results by 

 aeration, however, it is necessary 

 that the apparatus used for aeration 

 should expose the milk thoroughly 

 to the air, should not be cumber- 

 some, and should be simple and ea- 

 sily cleaned; moreover, the process 

 of aeration should always take place 

 in the purest atmosphere possible. 



Delivery of the milk. In ordi- 

 nary practice in the smaller towns 

 and villages, and to a considerable 

 extent in the larger cities also, the tor - 

 milk is placed in cans in which it is transported 

 from the dairy, and is measured out in small quan- 

 tities to each customer from the cans in which it was 

 originally placed. Where care is taken to cool 'the 

 milk, as described, and during the process of serving 

 the customers to keep the contents of the cans well 

 stirred, substantial justice is done each individual cus- 

 tomer in the matter of giving him the due proportion 

 of cream and skimmed milk. This has been well 

 shown in a trial made at the Cornell University 

 Agricultural Experiment Station* several years ago, 



* Cornell University Agricultural Experiment Station, Bulletin No. 20. 



