COOLING AND AERATION 



209 



Cone=Shaped Cooler. For dairies having fewer than 

 fifteen cows a cheap cooler like that shown in Fig. 59 

 may be used to advantage. The water enters 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 receiver, which has 

 Small openings at the bot- 

 tom near the outside, 

 through which the milk 

 discharges in fine streams, 

 directly upon the cone be- 

 low. 



Cooling Without Spe- 

 cial Coolers. When no 

 special coolers are at hand 

 milk and cream should be 

 Fi g . 59.-cone shaped cooler, cooled in small cans by 

 placing them in a tank or an oil barrel cut in two. Cold 

 water is pumped into the tank or barrel in such a way 

 that the cold water drops into the bottom of the tank, 

 thus forcing out the warm surface water. 



Water should be pumped into the tank at frequent in- 

 tervals until the milk or cream has nearly reached the 

 temperature of the water. The time of cooling is ma- 

 terially shortened by frequent stirring, which is a very 

 essential part in cooling milk and cream in cans. 



Where milk is placed in large cans and stirred little, 

 farmers lose in having the test lowered by hard par- 

 ticles of cream forming at the top. Where milk is 

 properly cooled, hard flakes of cream or churned cream 

 will not be found on top of the milk. 



