56 FACTORY SANITATION 



ing them with clean water and steaming' them until they are 

 scalding hot. In the case of milk pipes of excessive length, they 

 should be well flushed with hot alkaline water. Milk pumps 

 should be taken apart every day and freed thoroughly from all 

 remnants of milk. The water in the cooling tanks should be 

 changed as often as is necessary to insure clean water in them 

 at all times. The homogenizer should receive special attention, 

 all its valves should be thoroughly cleaned and steamed daily. 

 The cooling coils should be scalded before use. The filling 

 machines for evaporated milk should be freed from all milk, 

 rinsed and steamed thoroughly and no remnants of milk should 

 be allowed to stick to the valves. The filling machines for 

 sweetened condensed milk should be emptied and completely 

 washed, at least once per week, and protected from dust and flies 

 by covering them when not in use. The tin cans should be stored 

 in a clean room and every precaution should be taken to guard 

 against their defilement from dirt, dust, insects and mice. Where 

 possible they should be sterilized before use. 



All vats, kettles, milk conveyors, vacuum pans, milk pumps, 

 and all machinery coming in contact with milk, should be flushed 

 and steamed again in the morning, as soon as the condensery 

 opens. The sugar chute should be kept clean, care being taken 

 that no damp or wet sugar remains in it. Special attention should 

 be given to the washing of the farmers' cans. After washing 

 with brush and hot water containing some good washing powder, 

 they should be thoroughly rinsed, then steamed until they are 

 hot. If possible they should be dried by an air blast. 



The floors and walls of the factory should be kept in sanitary 

 condition. Accumulated rubbish should be removed and se\vers 

 and drains should be disinfected at regular intervals. 



Can Washing. Another extremely important, and often 

 woefully neglected feature, relating to the effective management 

 of th% patron from the standpoint of high quality of milk, is the 

 condition of the milk cans which the factory returns to the patron. 



The patron is bound to lose his interest in taking painstaking 

 care of his milk when the cans returned to him by the factory are 

 filthy and foul-smelling. Nor need the factory expect the milk, 

 it receives in such cans, to be either of high quality for condens- 

 ing or wholesome. And yet an astounding proportion of con- 



