CAKE OF MILK ON THE FAKM 327 



CLEANING AND STERILIZING MILKING MACHINES 



Too much emphasis can not be placed upon the importance of 

 properly cleaning and sterilizing the milking machine. To pro- 

 duce clean milk and avoid danger of spreading disease in the 

 herd, the machine must be kept clean. To produce milk of low 

 bacterial count requires great care in cleaning. For this pur- 

 pose the following cleaning method has given good results : 



Immediately after milking, the machine should be rinsed. 

 This may be done by immersing the teat cups in a pail of clean 

 water and turning on the vacuum, Avhich Avill draw the water 

 through the teat cups and tubes and into the bucket. A washing 

 solution made by adding a small amount of washing soda com- 

 joound to some hot Avater, may be drawn through the units in the 

 same manner as outlined above, after which all parts should be 

 thoroughly rinsed with hot water. 



At least twice a week all rubber tubing should be disconnected 

 and washed in a soda solution with the aid of brushes. 



Between milkings the rubber parts must be kept immersed 

 in some liquid, which for sanitary reasons must be sterile. The 

 purpose of this is twofold. The solution mil help to preserve 

 tlie rubber, which must never be allowed to become dry, and it 

 will check the growth of bacteria Avhich might later contaminate 

 the milk flowing through the tubes. 



The preparation of this solution is one of the most important 

 chores connected with the care of the milking machine. If it is 

 to be of value, rather than an additional source of contamination, 

 it must be kept clean and sterile. . To insure this condition, the 

 solution must be made up with sufficient strength to overcome 

 the germs that enter -with the tubes, etc., and it must be fresh. 

 It is recommended that a new solution be made up daily and it 

 never should be used over two days. 



The ''soak solution" may be made by using one of the com- 

 mercial preparations recommended by the milking-machine man- 

 ufacturer, or it may be made by the operator by following the 

 directions here given: 



1. Dissolve a twelve-ounce can of commercial chlorinated lime 

 (it may be obtained at any drug store) in two gallons of water. 

 Strain into a crock and keep covered in a cool place. This is 

 known as the stock solution. 



2. To make the soak solution in which the tubes and teat cups 

 are to be immersed, put one-half glassful of the stock solution 

 into every two gallons of water used. Use water enough to keep 



