If milk is to be sent to the factory, for either butter or cheese
making, where the distance is half a mile or more, it should be aired
and cooled--especially if it is to be shut up in a tight can. This
cooling should be done as speedily as possible after milking, to avoid
taint or souring. If the milk is kept over night, such airing and
cooling are absolutely indispensable. The mode of doing this must vary
with conditions and circumstances; but, whatever method may be adopted,
we would by no means recommend putting ice directly into the milk. The
effect cannot be to improve flavor or keeping quality.