The Iowa plain dealer. [volume] (New Oregon, Howard County, Iowa) 1867-1895, 1889-01-03
HOW TO COOL MILK.


Milk when fresh from the COW Is at
q temperature of about thirty eight de-
grees (centigradc), and, OF course, the
larger the quantity to be dealt with
the longer it will be in cooling. 1t is
often poured from one set Of vessels
into another. and much exposed to the
air--often vitiated air--in which con-
tagious germs may be present. Thus
the milk Is very liable to be injurious
ly affected. its chemical constitution ut
no time Ct t. . most stable il likely to
undergo alteration. and the alteration
once wrought Is irremediable. 1t 10
we'll known that il an organic liquid be
heated to about sixty degrees to seventy
degrees (centigrade), or, better still.
TO a higher temperature. any morbifer.
Gus germs which it may contain are
destroyed. and the liquid itself pre-
served from change, SO long as It is
secluded from new ferments. This
treatment, however, Is unsuitable to
milk, on account of the alteration II
produces in the taste of the liquid.
There is. fortunately, another method
of imparting a keeping quality to milk.
It has been ascertained that the vital
ity Of disease germs is suspended
in q temperature Of three or four
degrees above freezing point, and
that they only become perceptibly
active again upon rise of eight or
nine degrees, their energy increasing
in proportion as the temperature rises
to some fifteen degrees higher; accord
ingly. milk. SO long as it 10 kept at q
low temperature, is not only secured
from ferment, but retains its pristine
characteristics, and even the aroma Of
milk warm from the COW. The cooling
OF milk in any considerable volume is
not an entirely simple matter. and cor
tain precautions are necessary. It
would be. Of course. Objectionable to
allow the milk to cool in the cans in
which It is conveyed. and, moreover.
it is necessary to mix the milk from the
different cows on farms, so as to de-
liver uniform article. In most of the
,refrigerators at present in use the re.
duction Of temperature Is effected by
evaporation. The milk being spread
out into thin film, is exposed to the
maximum extent to the air, and conse-
..quently absorbs the disease germs
which may be present in it, and which
will resume their vitality as soon %
the milk re2ains favorable tempera-
.ture. A far better plan is to cause
the milk to circulate, not in tubes.
(which are difficult to clean, but in
wide tronghs or channels, surrounded
BY q cold bath. This method has
recently been put into practice in the
following way: The milk Is filtered.
and then flowed into troughs or chan.
.nels fifty centimeters deep by twenty
wide, and covered with wooden planks.
These channels are permanently en-
.bedded into a bath OF dilute chloride OF
magnesium, which is made cold by q
current OF much more concentrated
solution Of the chloride circulating
through q system OF tubes. The milk
is mixed, kept in movement, aud pre-.
vented from freezing at the sides by an
axis. to which are attached several
small blades or pallets. and which
rotates about fifteen times q minute.
Thus efYectually blended the milk has
been in quarter Of an hour cooled Ia
only a few degrees above freezing point
at the outflow cock. From this it il
drawn of at rate of nearly fifty liters
per minute into tins which are enclosed
in wadded cases thus enabling q low
temperature to be preserved during
the transport. It is intended further
TO add 10 the dairy for which the above
apparatus has been designed cold
chamber. Hero tho wagons. which are
to have double sides stuffed with saw
dust or other non-conducting material,
will be loaded with the cases, and here
they will remain when not in actual
use, SO that they will acquire the
temperature OF the chamber and retain
it for o considerable time owing to
their double non-conducting walls
L'Industrie Laitire, Paris. France.
-o
1t takes combination of brains in
the owner and good blood in the
COW to produce good dairy Stock