COOLING HOT-BOTTLED PASTEUEIZED MILK. 



was circulated, however, this drop in temperature was obtained in 

 1 hour and 27 minutes, or in approximately one-third the time 

 required for an equal drop in temperature when the bottles were 

 exposed to still air. 



Referring to the two similar curves in figure 4, showing the results 

 obtamed %^dth quart bottles of milk under the same conditions, it will 

 be noted that the relative rate of cooling between the bottles exposed 

 to still air and moving air is the same as that for pint bottles, except 









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r/A7£- - HOUKS. 



P^G. 3. — <'-'ooling in still air compared with forced air. — Relative drop in temperature between pint bottles 

 of milk cooled in still and moving air. Velocity of moving air 1,250 feet per minute. 



that the quart bottles are miiformly higher in temperature than the 

 pints for the same period of cooling. 



The curves in figure 5 show the relative drop in temperature of 

 the milk contained in 10-gaUon cans when placed in still air and in 

 moving air. The? air blast in this case was also furnished by a 16-mch 

 electric fan which gave an air velocity of 1,250 feet a minute. The 

 conditions were practically the same as those for the pints and quarts, 

 except that the temp(!rature inside the room averaged 42° F. 

 (5.5° C), or 2 degrees higher. The temperature of the milk con- 

 tained in the lO-gallon can, placed in still air, was reduced to only 



