Show ill bacteria method of cooling comply with S as q by F C BUTTON facture new jes T of 61 lege leb wu y atut 8 tl I 1 ae se y the only way to control of bacteria is h ing the temperature by I 1 ol of ri tb there should e be Un immediate mediate focient cooling of milk at N sons of the year cooling since it is the only a arol the development way ta ot 0 ta h the method of cooling is 13 i leil por tant provided it meets meet requirements while milk may be coo col ed in cooler w weal eat the use of water ice wa water r ch anical refrigeration aeration is or in summer because water t ture rises with weather t ture milk sours quickly at 70 a fahrenheit or above the bacteria grow well between 70 degrees and there I 1 is s barding of growth between N 60 degrees there is def nill tar dation of growth ath at 5 50 d or below and milk held at 1 pera ture will keep fre fresk for hours since dealers cannot car milk which is high in lactic lac or almost sour the producer prevent his milk from beir h ejected by the market by kee k below 50 degrees fahre Fahren hs elt recent tests made at th 1 jersey agricultural tion showed that when milk nul bacteria count of per i centimeter is held at 32 d fahrenheit it takes a jonm it it to become sour but 9 kept at 60 degrees fahre fahn will sour in 53 hours th a case in point to show 1 pera ture control affects mia n ing besides prompt and e cooling sanitary cooling sterilized equipment and an healthy cows are impo keeping the milk supply fri bacteria |