Clean Milk 



In the case of utensils made of metal, such 

 as milking pails, strainers, and cans, close 

 scrutiny* of the seams and joints is neces- 

 sary to insure that they are well soldered 

 and closed. Open joints or cracks in the 

 seams offer a hold for coagulated milk, 

 which is a medium for bacterial growth and 

 is responsible for the odor in cans and has a 

 share in causing milk to sour. Tubs and 

 vats made of slate or metal are preferable 

 to wood because they are more easily kept 

 in a sanitary condition. 



The cleaning of milk utensils should be 

 done with much care, and a point made of 

 washing them immediately after use. This 

 prompt washing is very important and the 

 practise of delaying it for several hours must 

 be severely condemned. The milk thickens 

 on the sides and bottom of the vessel, while 

 the bacteria are increasing at a tremendous 

 rate, and when the cleaning is performed it 

 is extra difficult and rarely accomplished 

 thoroughly. 



The odor of milk vessels is due to careless 



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