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Show Milk Cooling With Electricity Sound Better Quality Product Results at Small Cost i Milk customers don't pay off on the quality of milk as it is produced pro-duced on the farm. It's quality al the point of sale that puts money in the bank. The dairy farmer, therefore, faces e double task to produce good' millt vm. at milking time, and to preserve y v that hard-won good-m good-m - -v. Jj ness until his prod- "I if uc nas een s0' 1 I Preservation ol i quality requires that milk be cooled below 50 degrees within approximately approxi-mately an hour and a half after il is drawn in order to check bacteria growth and eliminate souring and off-flavors. .Water alone is not a satisfactory cooling agent, because only in rare instances is its temperature lower than 60 degrees. The addition oi ice to water will help, but storage difficulties and the work involved in keeping the tank adequately supplied sup-plied present certain obstacles to its use. In addition, its cost, if purchased, pur-chased, often is so high as to offset the price received for satisfactorily cooled milk. Because of this situation many electric milk coolers (either of the tank or aeroator type) are being installed in-stalled on electrified farms. Such coolers, according to the Pennsylvania Pennsyl-vania State college school of agriculture, agri-culture, meet the farmer's requirements require-ments for they are "designed to cool fresh milk quickly, uniformly and economically." On the basis of tests conducted recently on 101 electrified New York state farms, the cost of cooling milk electrically averages from 12 to 13.5 cents per hundred pounds. The power pow-er rate in the test area was 3 cents per kilowatt hour of power, which is about Vz cent lower than the national na-tional farm electricity rate. |