Show cooling fresh milk when milb Is allowed to cool naturally it will sour in a much quicker time than if cooled after being drahn drawn from the cow the longer the time which elapses between tile tho miah milking ing and refrigerating tile tho shorter will be the keeping proper properties tips of tho the niilo after it la Is cooled this Is accounted for by tho the fact that milk Is soured by bacteria i and they grow in warrin warm milk at a very rapid rate malk sours sour quickest at a temperature of about so 90 degrees to degres fahrenheit but freshly drawn milk which la is a at ill degrees dearel friere fahrenheit helt soon boon falls to the temper temperature ture of tho the atmosphere |