232 CREAMERY BUTTER MAKING 



Such flavors usually become noticeable after thirty-six 

 hours. That bad flavors occur at these low temperatures 

 should be sufficient reason for making frequent deliveries 

 of cream. 



Prompt Cooling. Immediately after the milk is drawn, 

 it should be removed from the barn to a clean, pure 



b 



Fig. 54. Relation of temperature to bacterial growth. 



a represents a single bacterium; ft, its progeny in twenty-four hours in 

 milk kept at 50 F.; c, its progeny in twenty-four hours in milk kept at 70 F. 

 (Bui. 2d, Storrs, Conn.) 



atmosphere where it is aerated and cooled by using coolers 

 like those shown in Figs. 55 and 56. The ordinary method 

 of cooling milk and cream in five and ten gallon cans is 

 too slow for best results. 



Cone=Shaped Cooler. For small and medium sized 

 dairies a cheap cooler like that shown in Fig. 55 may be 

 used to advantage. The water enters at the bottom of 

 the cooler and discharges at the top, while the milk flows 

 in a thin sheet over the outside. Ice may be placed inside 

 the cooler, if desired. The can at the top is the milk re- 



