be placed, immediately after filling, in a tank containing 

 cold water. The tank should have an overflow at such 

 height that the water cannot reach higher than to the 

 neck of the milkcans. 



It should also have an outlet with stop at the bot- 

 tom so that it may easily be emptied and cleaned. 



The water in the tank should be often renewed and 

 the milk stirred with a tinned metal stirrer by moving 

 the latter ;//> and down. 



Cooling in tanks is not as effective as with a milk- 

 cooler. It takes hours before the milk is cooled to a 

 temperature near to that of the water. At the same time 

 the amount of labor and loss of time connected with this 

 system is considerable. 



After cooling the milk should be stored in a fresh, 

 cool place till it is delivered to the creamery. 



Cooling By Air 



Cooling by air is a system of very inferior value. 

 It is, however, generally used, greatly to the prejudice 

 of the quality of dairy products. 



In places where the milk is delivered to the cream- 

 ery but once a day, the evening milk is put in a cool 

 place or outdoors and the air is supposed to do the cool- 

 ing. 



It is self-speaking that the result depends upon the 

 trmperuturc of the outside air and that every fluctuation 

 of the same is noticeable in the quality of the milk. No 

 regularity can be obtained with such a system and the 

 milk so treated is unreliable as a raw material for 

 cerameries. 



The Transportation of Milk 



After the milk has been cooled it should be sent to 

 the creamery without delay. In case of delivery once 

 per day, the warm morning milk must not be mixed with 



