CLEANLINESS 27 



butter and cream samples may be put into the cream- 

 ripening vat before the cream is pasteurized. 



In cleaning the sample bottles, the same kind of pro- 

 cedure as described for general cleaning should be fol- 

 lowed. As the tests are read the test-bottles should be 

 placed in a rack of the same capacity as the Babcock 

 centrifuge. When the contents of the test-bottles are 

 emptied, they should be agitated to loosen the calcium 

 sulfate deposit in the bottom of the bottles. The entire 

 case of bottles should be submerged in a washing solution. 

 This solution should be fairly strong and as hot as the hands 

 can stand. After the bottles are filled with the washing 

 solution, a brush of the proper size should be employed 

 to loosen the fat in the necks of the bottles. The next 

 step should be to rinse the bottles in warm water. When 

 the washing solution is made of soap, the acid should be 

 flushed from the test-bottles, for if it remains in the 

 bottles it will free the fatty acids of the soap. These 

 fatty acids are likely to produce a greasy condition. If a 

 strong alkali were put in the soap solution to neutralize 

 the fatty acids, the grease would not be formed. It is 

 usually easier to rinse the sulfuric acid out of the test- 

 bottles than to employ a stronger solution. When a 

 sodium carbonate solution is employed, the chemical 

 reaction is different. In this case, the solution may be 

 put in the test-bottles even though there may be a little 

 acid present, thus saving a few minutes. Then the 

 bottles should be rinsed with hot water. 



CAREFULNESS AND NEATNESS 



Nothing appeals more to a consumer than to know that 

 the food he eats is made or prepared in a neat and sani- 

 tary manner. When he obtains food from a factory, such 



