72 



MODERN DAIRY PRACTICE. 



turned on. In this way all cans may be easily and rapidly 

 steamed and practically sterilized. If absolute sterilization 

 is wanted, it can be obtained more easily by repeating the 

 steaming a couple of times with short intervals than by 

 one uninterrupted long steaming. "When the milk-cans 

 have been steamed, they are left upside down, unless cov- 



FIG. 22. ARRANGEMENT FOR STEAMING MILK-CANS. 



ered by a lid, until they are to be filled again. This is 

 to prevent the introduction of bacteria into the cans, the 

 bacteria being, as before mentioned, subject to the law of 

 gravitation. 



The steaming of the milk-cans can usually take place 

 only at creameries, as the proper facilities are lacking on 



