CHAPTER VIII. 



COLD STOKACE. 



Cold storage of some kind is indispensable to a well 

 equipped dairy. Many, however, lack this essential, either 

 because they do not appreciate its importance, or be- 

 cause of the rather high price of commercial refrigerators. 



The value of low temperature in keeping milk sweet 

 has frequently been shown by experimental data and is 

 again shown here by the results of a large number of 

 experiments recently conducted, by the author. The aver- 

 age results secured in twenty-six experiments show that 

 milk cooled to 45° F. one hour after milking contained 

 0.19 per cent acid ; the same milk kept in the refrigerator 

 at a temperature of 44° F. for fifteen hours showed 0.20 

 per cent acid, an increase of only o.oi per cent. In 

 another series of ten experiments milk cooled to 45° F. 

 one hour after milking showed an average of 0.19 per 

 cent acid; the same milk kept in the refrigerator at a 

 temperature of 44° F. for twenty-four hours showed an 

 average of 0.21 per cent acid, an increase of only 0.02 

 per cent. 



These results show that there is practically no develop- 

 ment of add in milk kept at a temperature of 44° F. 

 ("Bui. No. 198, N. C. Exp. Sta.) 



Ice Box for Small Dairymen. A simple, cheap and 

 effective ice box that will answer the purpose of a refrig- 

 erator for small dairymen has recently been constructed 



62 



