DAIRYING 91 



The pulp caps should be dipped in hot paraffin before placing 

 them in the filled bottles and these placed in ice water and kept at 

 a temperature of 40-50 F. The sudden cooling and keeping the 

 bottles of milk cold by placing broken ice in the delivery boxes 

 will insure the milk keeping sweet and help the formation of a 

 distinct cream line. 



Plate 38. Bottle Washer and Sterilizer. 



All the milk utensils, cans, coolers, pails, bottles, etc., must 

 be cleaned and scalded after using them and then left in the 

 sterilizing oven or the metal lined storeroom where they will be 

 protected from dust until used. The walls and ceiling of the milk 

 bottling and wash room should be carefully cleaned by steaming 

 and washing. 



831. By taking these precautions and protecting the milk at 

 the stable, it is easily possible to keep the germ contents of the 

 milk down to 5000 per cubic centimeter, (1 c. c. 15 drops), even 

 though the cow stable and the milk room are not faced with 

 glazed tile and plate glass.- 



832. In handling the bottles both when empty and after 

 filling it will be found convenient to use crates or carriers holding 

 10 to 20 bottles. These can be placed on a truck and run into the 

 sterilizing oven and after this operation each crate fits under 

 the bottle filler from which after filling they may be transferred 

 to the cold room and later into boxes that fit the delivery wagons. 



833. The shape of the glass bottles is not a matter of much 

 consequence. They should, however, be of a uniform diameter 

 for bottles of the same capacity, and all bottles should hold full 

 measure. This is more easily possible than formerly, as the 



