HANDLING OF MILK AND CREAM 



iiT 



-ning constantly through the coil in the cask, otherwise the water 

 will freeze in the coil. This way of cooling the water supply for 

 the water section of the Star cooler is both more convenient and 

 •satisfactory because the cask may be placed directly on the floor o£ 

 the milk room, instead of up in the air as required for the sprinkler,, 

 and much less ice is used than when a sprinkler is employed. 



The advantages of such arrangements consist in utilizing the 

 natural temperature of the regular water supply of the dairy to do 

 the chief part of cooling the milk, while the ice water is only- 

 required to complete the smaller part of the reduction of tempera- 

 ture in hot weather. There are many different sizes of both the. 



Fig. 21. 



Trap Milk Strainer. 



■conical, tubular and Star coolers adapted to the quantity of millc 

 which is handled. The tubular coolers are constructed to with- 

 stand high water pressure, while the Star coolers are not. 



While milk may be simply poured from the milking pails 

 through two or three thicknesses of cheesecloth, or through 

 one layer of cotton flannel, into a receiving can, from which it is 

 transferred to the receiving tank of the cooler, a better form of 

 strainer is the trap variety (see Fig. 21), which is placed in the 

 receiving tank of the cooler. The milk is poured into the upright 

 funnel, and has to rise from below up through the cheesecloth 

 strainer to seek its level. 



Particles of dirt and foreign matter would naturally, through 



