124 MILK TRADITIONS 
or into bottles tightly capped, while it is hot. 
It cannot have a smothered taste if it is clean. 
An open cooler will help get rid of this smothered 
taste in unclean milk. 
QUICK COOLING AND SLOW COOLING 
It is believed that bacteria grow so fast that 
milk must be cooled instantly to stop them. 
The truth is bacteria do not begin to grow until 
between three and four hours after milk is drawn 
from the cow. This is a great advantage to 
dairymen who have not a volume of milk sufficient 
to justify equipment with surface coolers. It isa 
serious thing for the small dairyman to feel that 
open coolers are necessary, for the reason that he 
is not equipped properly to wash and sterilize 
them. Small dairymen can cool milk best by 
placing it in cans and standing the cans in ice- 
water, or cold water. The numbers of bacteria at 
the end of three hours will be no greater than they 
were when milk was freshly drawn from the cow. 
ANIMAL HEAT 
Animal heat is supposed to be different from 
other kinds of heat. Some think animal heat 
