66 MODERN DAIRY PRACTICE. 



When to Cool the Milk. Among our farmers and 

 milk-dealers there is a general belief that cooling is neces- 

 sary only during the hot season an opinion to which I 

 most emphatically take exception. It is possible during 

 the cold season to haul the milk even to a somewhat 

 distant creamery without previous cooling and keep it 

 sweet; but the development of the bacteria will not be 

 sufficiently checked by this method. The results do not 

 appear at once, but are felt later on, as the products made 

 from the milk will not keep well. 



A quick and efficient cooling of the milk is a strong 

 remedy to regulate and counteract the development of 

 the bacteria found in it. It is my opinion that high- 

 grade dairy products can only be made on farms where 

 sufficient quantities of ice are used in the handling of the 

 milk. Fortunately for our country, nature has arranged 

 matters so that ice, the most effective and practical means 

 of cooling the milk, is offered in sufficient quantities and 

 at a low cost to our dairymen. 



The Value of Ice to the Dairyman. In this very con- 

 dition lies, in my opinion, the secret of the fact that we in 

 this country, far away from the markets of the world, can 

 compete successfully in dairying with other countries 

 more fortunately situated as regards location and many 

 other conditions. For instance, the ice in Denmark is 

 both expensive and poor, and cannot every year be ob- 

 tained in anything like sufficient quantities. Our con- 

 ditions are entirely different. Our numerous lakes and 

 streams yield ice in abundance. The hauling of it does 

 not come high, and the quality of the ice leaves nothing 

 to be wished for. Crystal-clear lake ice, more than two feet 

 thick, of such purity that it leaves practically no sediment 



