Show STOP LOSSES FROM PROM ACID OR SOUR MILK MILI Washing and Coolin Cooling of All AU Utensils Imperative By D D. D 8 8 tn la Dairy Dab Technology Ohio State University Heavy losses due to the tho development development development develop develop- ment of ot acid or sour milk may be prevented The cause of ot souring Is the rapid growth of ot producing acid-producing organisms These organisms are not harmful to the health of ot the tho consumer er but are objectionable when In milk that Is supposed to be sweet s To avoid this trouble It Is best for tor dairymen to use usef buckets strainers and nod cans that are are well tinned and constructed so that they can be thoroughly thoroughly thoroughly thor thor- washed and sterilized After milking it Is best to rinse the utensils with cold water then wash with hot water washing powder powder pow pow- der and brush Do not use soap soap powders and cloth After washing all utensils are sterilized with scaldIng scaldIng scalding scald- scald Ing water or a chlorine sterilizer The scalding water is preferable The milk should also be cooled as soon as possible to 55 5 degrees or lower low low- er and held at this temperature at atall atall atall all times With well water at the prevailing pre pre- temperatures In Ohio It will require at nt least 5 gallons of ot water for tor each gallon of ot milk to be cooled Although a temperature of ot 55 degrees degrees degrees de de- grees may seem lower than necessary the best results are obtained with that or lower temperatures The organism organism organism or or- that causes sour milk will develop about 15 times as fast tast at 60 degrees as It will at 50 degrees and times as fast tast at 70 degrees as asIt asIt asit It will at 50 degrees |