210 DAIRY FARMING 



Precautions in Cooling. While cooling milk or cream, 

 the room should be kept damp, especially the floor. 

 This will keep down any dust that may be in the room 

 and thus keep it from getting into the milk. Draughts 

 should be avoided during cooling for the same rea- 

 son. In this connection it is well to remember that 

 the real harm is not so much in the dust particles them- 

 selves as in the many bacteria which usually adhere to 

 them. 



Where coolers are left exposed to the air of the room 

 after they have been cleaned and sterilized, they should 

 be rinsed off with boiling water just before using. 



It is important also to use a reliable thermometer. 

 Ordinary cheap thermometers often read two to six de- 

 grees too high or too low. A standard thermometer 

 should be on hand, by which the cheaper ones may be 

 standardized. 



Never Use Ice in Milk or Cream. Adding ice di- 

 rectly to milk and cream is a pernicious, though not un- 

 common, practice. The best of natural ice contains dirt 

 and bacteria. Even ice made by mechanical means from 

 distilled water often contains considerable quantities of 

 impurities. Ice also is an adulterant just as much as 

 water. In case of cream cooled with ice the body is un- 

 satisfactory, even if the cream contains the required 

 amount of fat. 



COLD STORAGE. 



Cold storage of some kind is indispensable to a well 

 equipped dairy. Many, however, lack this essential, 

 either bcause they do not appreciate its importance, or 



