FROM THE PRACTICAL VIEWPOINT 



and should be stored in clean, cold rooms, and there 

 kept inverted or carefully covered until filled. 



12. Cleaning of Apparatus. All apparatus 

 used in handling milk should be carefully washed 

 and sterilized after its use, and all of it which 

 comes in contact with the pasteurized product 

 should be again sterilized before its use each day. v 



13. Healthy Employees. All persons employed 

 in handling the milk should be known to be healthy 

 and free from any infectious disease. They 

 should be clean in their person and habits, and 

 should wear special clean clothing, preferably of 

 white material, while handling milk. 



14. Bottle Capping. The milk bottles, after 

 filling, should be capped by clean machinery, thus 

 avoiding as far as possible any personal contact 

 with the milk after it is pasteurized. 



It is needless to say that all the ordinary precau- 

 tions regarding the sanitary construction of build- 

 ings where food is handled should be observed, 

 and the close proximity of stables or other con- 

 taminating influences should be avoided. 



There are, of course, many other points of de- 

 tail in the construction and operation of pasteur- 

 izing plants which will repay careful attention. 



41 



