112 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



it comes from the cow. Cooling has the same effect on this 

 minute Tegetation as frost on ordinary vegetation. 



Frost does not kill all vegetation; it only checks the 

 growth of somC; but it is dead so far as it can have any effect 

 upon the earth. The cooling of milk has exactly the same 

 effect on the growth of bacteria. It is either completely 

 destroyed or held from growing and has no possible effect 

 on the milk unless the milk is again brought to the proper 

 temperature for their growth. From what has been said it 

 is evident that the quicker and more completely milk has been 

 C(.oled the better it will be for all purposes. 



Combined with the speed and thoroughness with which 

 milk can be cooled, the cooling apparatus should be so con- 

 st] ucted that cleaning can be done easily and perfectly, other- 

 wise the good effects of cooling will be overcome by the evil 

 effects of decaying milk. 



The room where the milk is cooled should be so that the 

 sun w^ill shine in it as much as possible, as there are very few, 

 if any species of bacteria, that grow in the sunshine. 



It is a well-known fact that milk fresh from the cow 

 placed in a covered vessel will deteriorate much more rapidly 

 than in an uncovered one. where the animal odor or heat 

 may pass into the air. It is necessary, or at least very bene- 

 ficial that the milk should be exposed to the air as much as 

 possible. This not only adds to the speed of cooling, but will 

 carry away any odor that the milk has received from stable 

 or feed of cow. When the advantages of cooling and aerat- 

 ing milk are known it will be the exception to sell milk, or 

 any of its products, where it has not been cooled in a proper 

 and scientific manner and it is a duty that creamery and 

 cheese factory owners owe to themselves, to their patrons and 

 to their customers, to make it obligatory that every pound 

 of milk delivered to their factory shall be properly cooled. 



THE Vx\LUE OF x\ERATIO>T AND COOLmQ MILK. 



A. G. JUDD, DIXON. 



As milk is used in two very different forms in its com- 

 mercial product, and as each under certain conditions needs 



