CLEANLINESS IN BUTTER AND CHEESE FACTORIES. 113 



were, is good, and it certainly would be a great advantage 

 if it were introduced as far as practicable also in our 

 modern creameries. It has been objected that the steam- 

 ing so often applied in the latter makes it difficult to fol- 

 low this method; but this difficulty may be obviated by 

 removing the steaming to a separate building, or at least 

 to a separate room in the creamery. The separator-room 

 ought occasionally to be rinsed and even steamed, but also 

 here an effort ought to be made to keep the floors and air 

 dry; in the other creamery-rooms the floors should be 

 kept dry in the daily work. The impropriety of putting 

 the wash-room in between the creamery-rooms, as is the 

 case in many creameries, is evident from what has been 

 said, as well as for other reasons. 



If the rule is observed that the steaming and rinsing 

 are to take place in a separate room, there is no reason 

 why the floors and the air even in our modern creameries 

 may not be kept dry. The other difficulties connected 

 with this method are easily overcome; the same scrupu- 

 lous care and neatness which formerly existed in the 

 creameries is necessary. Strict cleanliness can very well 

 be observed in this way, without the use of large quantities 

 of water. In addition, regular and when necessary special 

 scrubbings and washings of floor, walls, and ceiling must, 

 however, also be made. 



The method now commonly adopted in our creameries, 

 viz., to remove dirt, milk, etc., from the floor through a 

 liberal rinsing with water, offers this advantage, that it 

 places less demands on the creamery-hands than the 

 other method. This assertion is, however, in my opinion, 

 founded on a misunderstanding, which is very deleterious 

 to the quality of the dairy products. It says that the 



