The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1921-03-23
TO STOP LOSS OF MILK, KEEK 1T
COLD.

Milk of ordinary quality held at Is
F., a temperature not uncommon in
the summer months, sOured in sc
hours, while the same quality of milk
held at So kept sweet for 80 hours
and at 40 for 100 hours. These re-
suits were obtained in an experiment
carried on by the Dairy Division,
United States Department of Agri-
culture, to determine the effect of
temperature on the milk; and the re-
suits explained in a large measure
why milk which has not been cooled |
on the farmland kept cOld-often |
| is sour when it arrices at is desti- |,
nation.
In one section a survey hald dur |
ing the summer months to determine !
the temperature at which milk is re-
ceived at railroad stations for ship
ment to market, showed the average
temperature of mornings milk to be
about go F., and in some cases it was
as nigh as 80 F. These temperatures
are much too high to permit milk
to be shipped a considerable distance
without souring specialists say. 1t
was found that some mornings milk
was rushed from the farm to the
station insufficiently cooled. Milk
produced the evening before showed
an average temperature about 5 de-
grees lower than that of mornings
milk, and in some instances was as
low as 40 F. A large part of the
, annual loss from sour milk is due
, to shipping milk at too high tenn
perature.
= The best and quickest way to cool
< milk to so F., according to depart
r ment specialists is over a surface
4 cooler Use the coolest water avail
= able and then set the cans of milk
e in a we'll insulated tank filled with
water below 40 F. A 10-gallon can
= of milk preceded with water at 55
h F. and set in tank of ice water at
Il 81 F. was cooled to 80 in 20 minutes
+ The use of a surface cooler is es-
S pecially necessary when the time be-
p tween milking and shipping is short
l. If warm milk is run over a surface
o cooler and then set in tank of water
Il cooled with ice to 40 +. or below, it
e should not be difficult to cool milk to
IS so within an hour after it leaves the
It COW. Because preceding with a sur
n face cooler is not practiced and ice is
l. not put into the cooling tank before
the milk, much milk reaches the ship,
E. ping station in summer at so high {
l. temperature that it sours on the way
y to the city.
% On many farms the water used fOl
9 cooling milk comes from the genera
Ie storage tank or from a spring. TIL
It temperature of such water when j
Sc reaches the cooling tank is mucl
higher than when it leaves the wei
D or spring. Well or spring water tina
= has a temperature of from so to 5
F. frequently is warmed up to 70 o
IS F. before it reaches the coolini
tank. Under such conditions more ic
Is and a longer time are necessary 70
Il cooling.
III When milk is not preceded and &c
- is not added to the tank until afte
d the milk is placed in it, with tn
u water supply at 70, so, SIS, or so F
DIS the time needed to cool 10 gallons c
ar milk to so F. is, for these tempera
ar lures, respectively, about 2 hours an
ne 25 minutes, 1 hour and 45 minute
10 1 hour and 80 minutes, and 1 hou
and 20 minutes. The time require
gs, to cool milk to so F. by such method
lc- is too long, especially when morn
led ing's milk must be delivered at tt
to railroad station within short tin
ces after milking,
MT. The effect of not putting ice Il
OF to the cooling tank until after tt
1as milk is placed there is strikingl
ear shown by tests. When 10-gallon 10
ars of milk, after being preceded Wi
the water at 70, 60, 55, and so F., whe
an placed in water at the same respe
tive temperatures and ice was add
to the tank, it requires 2 hours al
10 minutes, 1 hour and Is minute
4S minutes, and 20 minutes, respe
of lively, to cool and lots to so F. 4
all preceding of a 10-gallon can of mi
.er- with a surface cooler using wat
OBJ at 70 F., saved approximately
on pounds Of ice were saved; with wat
,rn, at 55 F., 10 pounds of ice were saw
Ugh and with water at so F., p poun
of ice were saved.
of In order to keep sweet, milk shot
ave be protected at all times from nj
one temperatures. A large percentage
pies the milk supply for cities is deliv'
nix ed at the railroad station by p
rum ducers, although some is sauled
of rect to the city. Even under the b
ring conditions, milk that is transport
and during hot weather is usually sev