COOLING, STORING, AND SHIPPING MILK. 5 



The average temperature of all samples of milk taken before the 

 educational work was 62° F. and the average after the educational 

 work was 54° F., or a drop of 8 degrees. The average bacterial 

 count before was 27,000,000 per cubic centimeter, while after the in- 

 struction was given it was only 750,000 per cubic centimeter. In 18 

 of the poorest dairies the average bacterial count was 63,000,000 per 

 cubic centimeter before and 2,600,000 after. The temperature be- 

 fore instruction was given was 63° F. while the temperature after 

 was 56° F. Fifty-one of the best dairies had an initial count of 15,- 

 370,000 per cubic centimeter while after the demonstration the count 



MSB 



INITIAL NW>iB£to 



OF flACTM/- 



INITIAL NUMB 



|Lffj | I | I | 



AVE RAG.E NUMBER OF BACTERIA, AfT£R ASSISTANCE 



CH/\RT HO./ AVERAGE OF ALU DAIRIES 



£■ IP 



MILLIONS BACTERIA PER C.C 

 IS. ZO • 2. 5 3Q 3S 4.Q 



nCTERIA. 

 II I I II 

 SACTERI/ 



UAUUJLHLJ. i l 



FORE ASSISTANCE. VKA& 



fffTT%ft 



irnTmr 



Was s/ustv, 



SS 60 



000,000 PER CO, 

 I I 1 1 I I 1 I f f | 



7so ooo pen c. c 



DECREASE 2 



AVERAGE TEMPERATURE OF MILK BEFORE ASSISTANCE WAS GIVEN 6Z°F. 



AFTER - '• " J<t°F 



DECREASE: IN XEMRERATUKE S'F, 



i I I i I i I i I 



'm^^T^ffr.Miiii.MiiiiiiiMMiiiiiiiiiiin 



CHART NO. S.- AVERAGE OF IB OF THE WORST OAIRIES. 



H I I I I I I I I I I I I II I I I I I I 



/N/TIAL NUl 



I I I I I I I I I 1 II I I I I I I I 



TT 



'N/TIAL NUMBEROF BACTERIA BEFORE ASSISTANCE WAS GIVEN,, . ,<53 OOO O OOflf» dC 



/N/TIAL NUM, 

 AVERAGE Nil 



Grf NUMBER OFBAC 



*e assis; 



mi in 



D£CKCASE £0400 OOO PER C<=. 



AVERAGE TEMPERATURE OF M/LLK BEFORE ASSISTANCE WAS GIVEN? 63°F. 

 | I >■• « * •• ,AFT£R » - ^6°F. 



OBCREA.SE IN TEMPERATURE V'F. ,, I I I ! I I I II 1 I 1 I I I I I I M I I I I 



■ i i i i i i i i i.i i i i I i i i ) i i i i i i i i i i i i l I M II 1 I I I II I 1 M I I I I II II. I 



CHART A/0. 3- AVERAGE OF SI OF THE BEST DAIRIES. 



I I I I I 



H 



■p« l I I I I I I I I I I I I I I I I I I M I I I I I I I I M I I I | M 



INITIAL NUMBER OFtBACTERIA, BEFORE ASSISTANCE, WAS, GIVEN,. IS^TOOOO PER CO. 



INITIAL AC 



WIN 

 * AVER AC ~ 



*.CTERIA, 



ii i i i n 



ICE, was, given* tS^TOt 



Mini in nf ii i mi 



Tmr 



ASC/S eOO OOO PER CC. ' ' ' I I | ' ' I 1 I I I I ' VI I | | | | | | J I j j I ; | I 



AVERAGE TEMPERATURE OF MILK BEFORE ASSISTANCE WAS GIVEN, 4Z F. 

 " ./-». AFTER- » ... £S'F. 



PECREA.SE. IN TEMPERATURE f6°F. , 



Fig. 2. — Showing improvement in milk supply of 102 New England dairies after as- 

 sistance by U. S. Departure of Agriculture. 



was reduced to 170,000 per cubic centimeter, a decrease of 15,200,000 

 per cubic centimeter. This decrease was due largely to the preven- 

 tion of multiplication of bacteria because the milk was kept at a 

 lower temperature. These examples serve to illustrate how im- 

 portant prompt cooling on the farm is in keeping down the bacterial 

 count of market milk. 



COOLING EFFICIENCY OF VARIOUS KINDS OF TANKS. 



In order to cool and hold milk at low temperatures on the average 

 farm a properly constructed cooling tank is necessary. In fact most 



