40 CONSTRUCTION OF CREAM SRIS 



dance of windows, direct sun rays do not gain access to the 

 interior very often, and when they do, the windows are usually 

 purposely shaded to keep them out. Excessive exposure of milk, 

 cream and butter to sunlight invites rapid oxidation, and deter- 

 ioration of the product. 



From the sanitary standpoint excessive light is objectionable, 

 because of the difficulty and practical impossibility by any now 

 known and really practicable means of effectively controlling 

 the fly pest in summer. The flies gather where there is light, they 

 shun the dark. 



In creameries, the operating rooms of which are not located 

 at a sufficient elevation above ground to place them above the 

 fly-line, which is the case with most creameries, the sani- 

 tary condition will average far superior in the absence of natural 

 light. The light attracts the flies, and the pollution of the 

 product in a fly-infested creamery is far more objectionable, more 

 detrimental to quality and more dangerous to health, than the 

 absence of sunlight. 



Creameries that have made a real study of fly control, have 

 found and have conclusively demonstrated by practical perform- 

 ance, that the most successful way of keeping their plants free 

 from flies in summer, is to darken the factory, shutting out all 

 direct natural light and operating under diffused or artificial light. 



In one story buildings, a well-built skylight, with windows 

 so hung and equipped as to enable the use of the skylight also 

 lor ventilating purposes, generally proves a satisfactory arrange- 

 ment of windows. The skylight has the additional advantage of 

 attracting the flies to the ceiling and keeping them away from 

 equipment and product. 



V- vUnder any circumstances it is advisable to. provide for a 

 satisfactory system of artificial lights for operation when natural 

 light is either not available or not desired. 



Ventilation. A proper and efficient system of ventilation 

 is a very important phase of creamery construction, and sani- 

 tary and economical operation. This applies to all parts of the 

 factory where work is being done, and it is especially essential 

 in rooms where much free steam escapes. 



The ventilating system should be adequate to afford ready 



