FACTORY SANITATION 51 



as possible after use. The copper kettles and vacuum pans should 

 be rinsed, then scoured with sandpaper or emery cloth, then rinsed 

 and steamed thoroughly. The milk pipes should be scoured by run- 

 ning flue brushes through, flushing them with clean water and 

 steaming them until they are scalding hot. In the case of milk 

 pipes of excessive length, they should be well flushed with hot alka- 

 line water. Milk pumps should be taken apart every day and freed 

 thoroughly from all remnants of milk. The water in the cooling 

 tanks should be changed as often as is necessary to insure clean 

 water in them at all times. The homogenizer should receive special 

 attention, all its valves should be thoroughly cleaned and steamed 

 daily. The cooling coils should be scalded before use. The filling 

 machines for evaporated milk should be freed from all milk, rinsed 

 and steamed thoroughly and no remnants of milk should be allowed 

 to stick to the valves. The filling machines for sweetened con- 

 densed milk should be emptied and completely washed, at least once 

 per week, and protected from dust and filth by covering them when 

 not in use. The tin cans should be stored in a clean room and every 

 precaution should be taken to guard against their defilement from 

 dirt, dust, insects and mice. Where possible they should be steril- 

 ized before use. 



All vats, kettles, milk conveyors, vacuum pans J milk pumps, and 

 all machinery coming in contact with milk, should be flushed and 

 steamed again in the morning, as soon as the condensery opens. 

 The sugar chute should be kept clean, care beitig taken that no 

 damp or wet sugar remains in it. Special attention, should be given 

 to the washing of the farmers' cans. After washing with brush and 

 hot water containing some good washing powder, they should be 

 thoroughly rinsed, then steamed until they are hot. If possible 

 they should be dried by an air blast. 



The floors and walls of the factory should be kept in sanitary 

 condition. Accumulated rubbish should be removed and sewers 

 and drains should be disinfected at regular intervals. 



Care of Milk in the Factory Prior to Manufacture. The 

 problem of so handling the milk in the factory, from the time it 

 arrives until it is heated preparatory to evaporation, is an important 

 one, that has received much careful consideration by the foremost 

 condensed milk men. Since bacteriological analyses have shown 

 that, under favorable temperature conditions, the micro-organisms 



