CHAPTER III 

 CLEANLINESS 



CLEANLINESS is a habit. It is not merely the following 

 of certain set practices. It rests on a rational procedure, 

 comprised in a knowledge of the nature of germs as well 

 as an antipathy to what is called dirt. It is much more 

 than washing and scrubbing. 



CLEANING AND CARE OF UTENSILS 



The proper cleaning of dairy utensils, floors, walls, 

 drains, and the like, is essential to profitable dairying. 

 The operations of cleaning are simple, but they must be 

 accompanied by a high degree of thoroughness and good 

 judgment. Methods of cleaning are discussed in the 

 following paragraphs. The details must all be given 

 close attention. 



14. Flushing off the milk, cream, and butter. The 

 purpose of the flushing is to discard as much of the dross 

 as possible before the utensils are put into the washing 

 solution. It is expensive to remove this first du^t with 

 washing solution. Also, if the flushing is not done, the 

 washing solution is very likely to become too greasy and 

 sloppy for efficient work. Cold or lukewarm water should 

 be employed when milk has been in the apparatus, for the 

 heat of the hot water precipitates the casein of the milk 



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