THE PASTEURIZATION OF MILK 



of dirty bottles which they find from time to time 

 upon their routes. 



Another important item is the temperature of 

 the rinsing water. Unless this temperature is con- 

 trolled by a thermostat, it may be easy to care- 

 lessly let the temperature drop below the steriliz- 

 ing point. Workmen who have to take away the 

 washed bottles from the machine and store them 

 find that it is uncomfortable to handle bottles which 

 are extremely hot, and these men may, therefore, 

 allow the steam supply to the rinsing tank to be 

 cut down to such an extent that the bottles do not 

 get sterilized. A thermostat attached to this 

 rinsing tank will automatically keep the tempera- 

 ture up to the desired point. If, in addition to 

 this, a temperature recorder is also attached to this 

 tank, a record will be kept which a dealer may 

 keep on file as an office record.. This will enable 

 him to keep in closer touch with the work which 

 is being done in his washing-room. 



Another important matter is to make sure that 

 the water which is used for the final rinse water 

 is fresh, clean water, and that it is not used over 

 and over in the final rinse tank. Most of the 

 newer machines are so arranged that the water 

 166 



