Page 12 Advertisements Column 1

New Zealand Herald, Volume LI, Issue 15659, 13 July 1914, Page 12

Milk has good keeping properties in winter, as the cold weather is not favourable to the development of the species of bacteria that turn milk sour. In warm weather the air contains much greater numbers of bacteria, and the milk, unless artificially cooled, retains its temperature for some considerable time. This, of course, affords the germ a most favourable- opportunity to multiply, and sour thu milk. In warm weather it is most essential that the milk be cooled to a low temperature, as near 50deg. F. as possible, before sending it to market. For this purpose it is imperative .that there be an abundant supply of cold water on the dairy farm. The oblong typo of cooler is usually employed on the dairy farm, and it takes three or four- gallons of water to reduce the milk to about 2deg, above* the jarater used for cooling,