HANDLING OF MILK AND CREAM 



"3 



unless the water is near the freezing point, it is better to fill the 

 aerator with cracked ice, salt and water. In this case the aerator 

 may be simply used as a storage tank for ice water, and both the 

 inflow and outflow pipes are closed. By constant stirring of the 

 ke water in the aerator while the milk is flowing, it is possible to 

 reduce the temperature of the milk coming from the cooler to below 

 50 F. In this style of aerator the milk flows from the reservoir 

 at the top through fine holes all about the base of the reservoir out 



Fig- 15. 



The Conical Cooler. 



on to the surface and corrugations of the cooler, collects in the 

 gutter below, and is carried off by the pipe leading from the gutter 

 (in the front of the aerator in the cut) into the shipping can. Often 

 these holes are too large or too numerous, allowing the milk to 

 flow too fast, when some must be closed by solder. This kind of 

 aerator works very unsatisfactorily if the water is not constantly 

 •stirred, and is not to be recommended if running water is at com- 

 mand and permits of use of a Star or tubular cooler. 



