57 



place, metal utensils are always preferable to wooden, since wooa 

 readily absorbs milk particles and is thus very difficult to keep sweet 

 and clean. In purchasing metal utensils, care should be taken to 

 seo that all are heavily tinned for, unless they are, the tinning will 

 soon wear off and a chemical reaction will set up between the milk 

 and the iron. The compound so formed, if present in sufficient 

 quantity, will cause a greenness in cheese made from this milk. The 

 wearing out of the tinning also makas for greater difficulty in the 

 keeping of the utensils clean. 



There should be as few seams and crevices as possible for these 

 are difficult to keep clean and give lodgment to dirt and bacteria. 

 It is possible now to buy * stamped ' pails without seams or 

 crevices. If such pails are not procurable, care should be taken to 

 see that all seams in pails in use are filled and flushed with solder. 

 The bottoms of all vessels should be concave rather than convex, thus 

 doing away with the crevice which is so often found all around, and 

 which cannot be cleaned properly. 



The mouths of cans should be wide enough to permit of easy 

 cleaning; all lids should fit tightly and should be provided with 

 a shoulder to overlap the mouth of the can. 



CAKE OF UTENSILS. 



As soon as possible after milk has been removed from utensils 

 they should be washed. First, a rinsing with tepid water to remove 

 the milk particles should be given, to be followed by a thorough 

 washing in hot water to which washing soda has been added. The 

 scrubbing brush should be freely used here especially in any corners 

 which the vessel may have. To finish, a scalding in boiling water, 

 or, better still, a good steaming over a steam jet should be given. 

 After this, the vessel may be placed in a sunny, airy spot, free from 

 dust and dirt and remote from bad odours. 



Where milk is conveyed to a creamery and whey taken back, th 

 same cans should not be lused for both purposes. It is almost 

 impossible, even with the greatest care, and the best conveniences, to 

 get rid of the organisms which are most likelv to be nreRfitit. in thp 

 by-product. 



THE SEPARATOR. 



The purpose of a separator is to remove the cream from th& 

 milk, and this a good separator will do almost completely if pro- 



