THE SANITARY CONDITION OF MILK 81 



side of the stable, preferably in the milk room. 

 Metal strainers composed of 50 mesh wire gauze 

 should be reenforced by clean cloth strainers for 

 the removal of the finer dirt particles. Pressed tin 

 pails which do not have seams are preferable for 

 dairy use. 



In washing pails, lukewarm water should first be 

 used. If the water is too hot the albumin of the 

 milk is coagulated, forming a slime over the surface 

 of the utensil. Albumin is coagulated at a tem- 

 perature of about 160 F., and the first wash water 

 should be below this temperature. The lukewarm 

 water should be followed by a thorough washing 

 with hot water and soap, and this in turn by boiling 

 water, or preferably live steam, so that there will be 

 thorough sterilizing. The dairy utensils should 

 then be exposed in a clean place to bright sunlight 

 for several hours. After being thoroughly cleaned, 

 the utensils are sometimes contaminated by dust and 

 dirt particles carried by the wind. Too much care 

 cannot be bestowed upon the cleaning of the dairy 

 utensils, particularly the straining cloths. When 

 milk and cream are delivered at the factory where 

 live steam is available, the factory man will save 

 himself much trouble and annoyance by thoroughly 

 steaming the cans. 



Milk rooms are often kept in an unclean condi- 

 tion, and foul odors are present due to milk 

 that has been spilled and has putrefied. Particles 

 of the dried milk containing ferment bodies are 



