314 ILLINOIS STATE DAIRYMEN'S ASiSOCIATIOiN. 



to be made before tliey have produced any bad results. Aera- 

 tion and cooling" to a proper temperature hold the germs 

 that give the flavor and fine aroma to "gilt-edged" butter and 

 cheese. 



It is not necessary to use cold water when aerating for 

 butter-making as it is not possible to secure all the butter 

 fat in milk that is cooled and aerated at the same time, but the 

 fat can be secured by warming the milk again. 



For milk used for food consumption in its natural condi- 

 tion, aeration and cooling as soon as possible are absolutely 

 necessary to the best results. 



The odors and taints caused by bacteria are not notice- 

 able when the milking is first done, but become stronger the 

 longer the milk stands. 



Those produced by the foods eaten are most pronounced 

 immediately after milking. The sudden and immediate cool- 

 ing of the milk checks the activity of the bacteria. The aera- 

 tion compels it to give up the foreign odors. 



The most practical method of accomplishing these re- 

 sults is a device into which the milk can be strained as fast 

 as milked. It should contain a hopper large enough to hold 

 several- gallons of milk, and so arranged with little holes 

 around the bottom that the milk in passing through may be 

 divided into small particles. Then if it can drop through an 

 air space, it insures the largest possible contact between each 

 drop and the surrounding atmosphere. Then, if the drops 

 are caught on a smooth, or what is better, a spiral surface 

 over which they can pass in sheets and cooled by running 

 water or ice, the milk will be put in the best possible natural 

 condition for human use. 



The aerating and cooling devices of the present day are 

 as far ahead of the old way of dipping and stirring as the 

 threshing machine is ahead of the flail. Both are great labor^ 

 time and product savers. 



Thus, while all milk is greatly improved by either aerat- 

 ing or aerating and cooling combined, it is impossible to say 

 in dollars and cents the true value or benefit the system has 

 been to milk products. It certainly will, in the near future, 

 become one of the necessary implements employed by every 

 milk producer who wishes to be up-to-date in the business. 



