Clean Milk 



The cooling of milk should be done within 

 one hour, and, if possible, immediately after 

 milking. Making all due allowance for the 

 action of the bacterial substance in milk, 

 this is the safest procedure. If the farmer 

 does not provide for the cooling it may not 

 be done wUen it is imperatively needed, and 

 even when milk is delivered to the consumer 

 within a short time it may still be kept for as 

 long as a day before being consumed. This 

 quick and continued cooling is absolutely 

 essential for milk destined for the cities, 

 which will be twenty-four and forty-eight 

 hours old when delivered. 



90 



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