THE PASTEURIZATION OF MILK 



the milk is pasteurized and in those from which the 

 milk is shipped in the raw state, the sterilizing is 

 very inadequately done. Usually the cans are 

 washed by hand with a brush, and are then placed 

 over a single jet of rinsing water and then over a 

 single jet of live steam. The time occupied in 

 both rinsing and steaming is usually but a few 

 seconds. It often happens that the can covers are 

 not steamed at all, but are simply rinsed in water 

 which is not over clean. When the cans which 

 are to be returned to the patrons are washed, the 

 steaming which the cans receive is so brief that it 

 is almost negligible. This is not altogether the 

 fault of the man who is washing the cans, for 

 when milk is being delivered rapidly to the plant 

 there is little time for long steaming. As a matter 

 of fact, the cans require a more careful cleansing 

 and sterilizing than do the bottles, since they are 

 more likely to contain crevices and uneven sur- 

 faces than are the bottles. If for any reason it is 

 not feasible for a dealer to install an automatic 

 can washer, it is still possible to obtain satisfac- 

 tory results. An apparatus which is comparatively 

 inexpensive may be constructed by providing a long 

 table or runway of iron plate on which there are 

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