64 MODERN DAIRY PRACTICE. 



considerably stronger. The most important point in the 

 cooling of the milk is, however, that it should take place 

 as quickly as possible. The object of the cooling is only 

 partly reached if the temperature of the milk is not 

 rapidly lowered to the degree which has been found prefer- 

 able under the conditions of transportation present. 



Coolers. Several kinds of apparatus for the rapid cool 

 ing of milk are sold.* Lawrence's cooler is best known 

 (Fig. 20). It seems to me, however, it exposes the milk 



FIG. 20. LAWRENCE COOLER. 



too much to infection from the air, etc. In this respect 

 PfeifFs cooler (Fig. 21) offers greater safety, but it has the 



* The following coolers and aerators are the main ones on the 

 American market: "Star Milk and Cream Cooler," "Champion 

 Milk Cooler and Aerator," "Howard's Patent Milk Cooler," 

 "Powell Aerator." Dealers in dairy supplies will doubtless be 

 glad to quote prices and give any other information desired con- 

 cerning these and other kinds offered for sale. 



