The independent. [volume] (Lincoln, Neb.) 1902-1907, 1906-09-20

a.
in room, the temperature of which
was 20 degrees F., and remained at
about that temperature throughout
the day. Twelve hours later | ex-
amined both cans of milk for bacteria
present, and per cent of acidity. The
cooled milk showed the presence of
about 1880 germs, per cubic inch,
and about eighteen per cent acidity,
or the acidity nearly always shown
by normal fresh milk. The uncooled
milk, however, showed the presence
of the enormous number of 13,950,O00
germs in each cubic inch milk, and
an increasing acidity of 81 per cent.
In the second experiment, the con-
ditions were identical with the first,
with the exception that both cans
were set in room with a constant
temperature of So degrees F. After
twelve hours, the cooled milk showed
the presence of only $4,000 germs per
cubic inch, and an acidity of IL per
cent; it stood 152 hours before curd-
ling.
The uncooled milk contained 759,500
germs per cubic inch; and showed an
acidity of 10 per cent. This milk cur
died in Sc hours, or about one-third
the tine before the other ,coagulated.
In the above experiments the milk
was simply cooled with a water cool
err. This instrument is corrugated
iron affair The cold water flows
through it, between it's corrugated
surfaces and the milk is allowed to
run in thin layer, upon the exterior
of the cold metal. There are many
designs of coolers upon the market,
any of which when intelligently used,
are efficient.
The water used was at tempera-
ture of about So degrees F. or about
the same temperature of well water
in Missouri
The acidity and tine of curdling
are shown to go hand in hand with
the growth of the bacteria
The third experiment was made to
determine whether there is any advan-
tage in cooling the milk in long thin
vessels instead of in vessels of great
err diameter This process of cooling
was simply immersion of the vessels
of milk in cold water, as the average
farmers wife does each day in warm
weather. In the first instance, an or
binary eight gallon can of milk was
! used full of milk, while in the second
, two cans of about eight inches in di
ameter were used; four gallons Of
e the same milk contained in the large
e can, being poured into each. The
). milk in both casess was fresh from
t the barn. The three cans were Sc
e in slowly running water, at about wei
= water temperature, that, 50 degrees F
r. After twenty-four hours, examines
the milk for number of germs. TIL
= milks in the large can contained abou
\ 7,362,500 germs per cubic inch Will
the milk in the thin cans containe
( the much smaller number of 567,3
5 per cubic inch.
2 This shows the value of taking tn
5 simple precaution of using narro'
. vessels in the typical manner of coo
< ing milk on the farm, instead of tn
8 wide jars, crooks etc., that are gel
z orally used.
81 If the COW owners would make
. more intelligent use of the coolin
x of the milk, Immediately after brin
8 ing it from the barn, they would fir
Z little trouble in selling milk th'
8 would please their customers, or
Q keeping milk, or cream in a goo
x condition for delivery to the butter
Q cheese factory.
& Perhaps the most practical metht
3 for the owner of several cows, is
Q secure one of the good makes of wat
x coolers, but if only few COWS a