FORTY-FIRST ANNUAL CONVENTION 209 



If the bowl is not washed after each separation the impri- 

 ties and acid formed in it, due to decomposition of the remnants 

 of milk, tend to corrode the bowl and internal contrivances and 

 to shorten the life of the separator. 



Proper Cooling. 



Cool the Cream Immediately After Separation by Setting 

 the Can in Cold Water. — The spoiling of cream as well as the 

 decomposition and putrefaction of other food stuffs is caused 

 by germ life, bacteria, yeast and molds. Like other living or* 

 ganisms germs require warmth to thrive. In the absence of 

 warmth they are inactive and are unable to continue their work 

 of destruction. 



When the cream comes from the separator it is warm and 

 in ideal condition for bacterial decomposition and spoiling. If 

 it is cooled promptly the activity of the bacteria is checked and 

 the cream will keep sweet for a reasonable length of time. The 

 lower the temperature to which it is cooled the longer it will 

 keep in normal condition. Cooling to the temperature of the 

 water available on the average farm alone greatly retards bac- 

 terial action and prevents spoiling. Cream should be cooled at 

 once after it leaves the separator. 



How To Cool Cream. 



Prompt cooling is not possible by merely letting the cans 

 stand in the air. Air is a very poor conductor of heat. Th4 

 cans must be set in water. Water cools cream about thirty times 

 as fast as air. 



Set the cream cans in a trough, tight box, tank or half bar- 

 rel containing water. If running water is available, let the 

 water run through the tank continuously; if not, fill the tank up 

 with fresh water at least once every twelve hours. If the cool- 

 ing tank is connected with the stock watering trough, the water 

 needed for the stock serves to cool the cream by running 

 through the cooling tank first. 



