ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 113 



a little different treatment, it is well for us to divide it into 

 two classes. 



First — That which is used in its natural state. 



Second — That used for making butter or cheese. That 

 used for consumption in its natural state needs both ^^ Aera- 

 tion'' and "Cooling,*' also that used for other purposes, if it 

 is necessary to carry it to a factory. 



Where milk is used at the place of production, it is best 

 to aerate and i)ass through the separator as soon as drawn 

 from the cow, or set in a cooling vat. 



All milk should be aerated, from the fact that no milk 

 is entirely free from foreign taints. Even the animal heat 

 that is in the natural milk will leave a foreign and disagree- 

 able odor that will follow the milk through all its various 

 changes into different products if said heat is not expelled 

 soon after the milk is drawn from the cow. 



When we realize that in 1896 the value of the milk pro- 

 duct of this country, in butter and cheese only, amounted to 

 1550,000,000, is it unreasonable to estimate that that amount 

 could be increased by at least |10,000,000, if there were no 

 low grade products sold, such as store butter and "off" cheese? 



Milk will not absorb outside odors until it becomes 

 cooled down to the temperature of the surrounding atmos- 

 phere. Consequently, thorough aeration in a pure atmos- 

 phere as soon as milked, will remove almost any odor that 

 has been absorbed by the milk from foods eaten or from im- 

 purities received during the process of milking and straining. 



Milk set in cans or pans without aerating will retain 

 nearly all the odors in their full strength, because the cream 

 begins to rise so quickly that it forms a coating of oil over 

 the surface and prevents the odors from escaping. Where 

 ice is not used the cooling process is so slow that it allows 

 the germs to develop sufiSciently to increase the taints already 

 contained, and frequently adds new odors. Consequently it 

 is almost absolutely necessary for every up-to-date dairyman 

 to have some device for aeration and cooling his milk or cream. 



Milk also contains germs in its natural condition that 

 develop rapidly if the milk is allowed to remain warm, and 

 will soon engender bad taints. Aeration and cooling retard 

 the developing of these germs and allow the butter or cheese 



