102 - DAIRYING 



case of storing butter, which will not be here considered, as this 

 is an industry of the large cold storage establishments. A tem- 

 perature below freezing will, of course, preserve milk and cream 

 a longer time than a higher temperature, but when these ar<> 

 frozen it has been found that the fat, casein and albumen collect 

 in lumps that do not liquify satisfactorily when the frozen milk 

 or cream is thawed. There 'is, therefore, no necessity of provid- 

 ing a freezing temperature in a farm dairy cold room, but for 

 getting the best results in handling dairy products, especially 

 bottled milk and cream, a temperature of 35 to 45 degrees should 

 be available. 



The length of time one wishes to hold milk sweet before de 

 livery to the consumer must also be taken into account in con- 

 sidering the temperature to which these products are to be cooled. 

 Nearly everyone has learned by this time that the sooner milk is 

 cooled after milking or after the heating process in pasteuriza- 

 tion, the better the flavor of the milk and the longer it will keep 

 sweet. No amount of cooling will restore good qualities to oki 

 milk, even though it is still sweet. 



847. Milk should always be cooled as soon as possible after 

 milking. If the products, such as milk and cream, are consumed 

 by customers within twenty-four hours after milking, a tempera- 

 ture of 50 F. may suffice, but if it is desirable to preserve the 

 products for a longer time, a lower temperature is needed. It is 

 not, however, considered good practice to keep milk several days, 

 even if it is sweet, as certain changes take place in milk before 

 it sours, and the sooner it is consumed after milking, the better. 



ICE STORAGE AND COLD ROOM CONNECTED. 



848. A convenient arrangement for a dairy is a construc- 

 tion which provides for the ice storage, the cold room or refrigera- 

 tor and the milk or cream room in one system ; that is to say, an 

 arrangement by which the three rooms are connected. This is 

 much more convenient than to have the ice stored in a separate 

 building some distance from the milk room, as the labor of trans- 

 ferring the ice from the ice house to the refrigerator is thus 

 avoided. 



