10 SCIENCE AND PRACTICE OF CHEESE-MAKING 



Cleaning dairy utensils. — All utensils that come 

 in contact with the milk, such as milk-pails, milk-cans, 

 aerators, etc., should be made of metal, preferably of 

 pressed tin, with smooth, well-flushed joints and per- 

 fect seams. They should be kept entirely free from 

 rust. Such vessels should never bse allowed to dry 

 when dirty, as dried particles of milk are particularly 

 difficult to remove. In cleaning dairy utensils, rinse 

 them first, with cold or lukewarm water; and then 

 scrub with a brush, using water containing some good 

 washing-powder that will remove grease. Then scald 



FIG. 3 — DIFFERENT STYLES OF SANITARY MILKING-PAILS 



with boiling water and complete the cleansing, if pos- 

 sible, by exposing to a jet of live steam for three to 

 five minutes. Never dry with a cloth, but, when 

 practicable, expose the utensils finally to direct sun- 

 light for a few hours. Dust and flies should be pre- 

 vented from entering the cans after washing. 

 Strainers should be washed immediately after 

 using, cleaning first in tepid water, following with 

 hot water and soap or washing-powder and^ finally 

 with hot water and then with steaming or boiling. 



Treatment of milk after milking.— As soon as 

 each cow is milked, the milk should be removed from 



