Show Professor Curtis says in Practical Dairyman The operator should understand under-stand that the sudden cooling of the milk when it is at rest causes the cream to rise The best results are secured when the milk is cooled from 9S degrees to 59 depress or better yet to 39 degrees de-grees Very good results will be obtained ob-tained if the milk is even cooled to SO degrees with the water at 50 degrees if held as cold as 5 degrees for four hours and the diameter of the can does not exceed ex-ceed eight inches after which the water may bo allowed to warm up to 6 degrees de-grees or even more |