CHAPTER IX 
COOLING 
ALL the dairyman’s labor in raising farm prod- 
uce, in raising cattle, in caring for and feeding 
dairy cows, in careful milking, goes for nothing 
if he allows the finished product for which he is 
to get cash to spoil through lack of proper cooling. 
Imperfect cooling means loss of quality through 
multiplication of bacteria. It may also mean 
entire loss of the product through spoilage. The 
best results are always secured through the use 
of ice. 
GROWTH OF BACTERIA AT DIFFERENT 
TEMPERATURES 
Night’s milk kept below 50° shows practically 
no change the following morning. The growth 
of bacteria in milk at different temperatures 
during twenty-four hours is shown in the tabu- 
lation below. 
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