196 CREAMERY BUTTER MAKING 



labor and does very efficient work. The motive power 

 may be either steam or water. 



Where many cans are washed a can washer will be 

 found helpful. In cleaning cans it is well to remember 

 that water alone will not clean them. The water must be 

 reinforced with a brush and some cleaning powder. 



Sterilizing. Vessels that have been washed in the man- 

 ner described above may look perfectly clean, but may 

 still be far from being free from bacteria. These can be 

 destroyed only by exposing the vessels to the boiling 

 temperature for some time. 



Cans may be sterilized by inverting them over a steam 

 jet several minutes. They should be left inverted some 

 time after steaming to drain. 



Open vats, milk tanks, butter printers, etc., can not be 

 satisfactorily steamed ; they should be sterilized with boil- 

 ing water. 



Dippers, pails, separator parts, bottles, butter ladles, 

 packers, etc., are preferably sterilized with steam in a 

 closed sterilizer. The author has designed and thoroughly 

 tested a cheap, concrete sterilizer which answers the pur- 

 pose entirelv satisfactorily. This sterilizer should be built 

 in a corner of the wash room. 



Sterilizer Designed by the Author. A section through 

 this sterilizer is shown in Fig. 50. Essentially, it is a 

 rectangular concrete tank with a wooden cover, which is 

 lined with zinc. The sides and bottom are five inches 

 thick and are built of concrete, which is made up of one 

 part cement, two parts of sand, and two parts of coarse 

 gravel. A thin coat, consisting of one part cement and 

 two parts sand, is used as an inside finish. A piece of 

 2x4-inch studding is placed around the top of the tank 



