HANDLING OF MILK AND CREAM 



119 



germs getting into the milk during its exposure to the air in running 

 over the cooler. The chief objections to this method are two. 

 (1) That the milk is not cooled so rapidly, and (2) that the milk 

 will not be uniform in composition. The first objection is of no 

 weight if the milk is clean; that is, bacteria will not multiply in 

 clean milk while it is cooling in the bottle. 



The objection to lack of uniformity in composition is very real 

 and important. As mixing milk is not done in the bottling tank the 

 cows should yield milk of pretty uniform quality, otherwise the milk 



Fig. 22. 



Covered Milk Cooler. (Bureau of Animal Industry, Bull 104.) 



in different bottles will vary very considerably, as the milk is bottled 

 as soon as it is withdrawn from the cows. If there are a number 

 of milkers and the milk-yield of the different cows is similar in 

 composition, then the method is ideal, in its simplicity and its free- 

 dom from expensive and contaminating apparatus. The milk will 

 be cooled to 45 ° F. in ice water in an hour and by no method will 

 the cream rise more rapidly. Another method of overcoming the 

 danger of the tremendously thorough exposure to the air of milk 

 passing over the ordinary coolers is the covered cooler and bottle 

 filler (see Fig. 22 and Fig. 23). 



