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BULLETIN 849, U. S. DEPARTMENT OF AGRICULTURE. 



Handling room. — From the receiving room the milk goes to the 

 pasteurizing rooms, where it is pasteurized and cooled before going 

 to the bottling room. The latter room contains the fillers and cap- 

 pers and should be well lighted;, ventilated, and entirely sanitary. 

 This is the room that attracts the attention of visitors. The bottles 

 are inspected there for the last time and plenty of light is essential. 

 In some plants this room is separate, while in others the pasteurizing 

 and bottling are done in the same room. Usually the pasteurizing 

 vats are upon a half or mezzanine floor. It is important to have 

 this milk-handling room separate from other rooms in the plant. 



Fig. 7. — Receiving room with can washer. 



Bottle -washing room. — This room should be separate so that no 

 steam or foul air can pass into the rooms where milk is handled. 



Clean-bottle storage room. — Between the bottle-washing room and 

 the filling room many plants have a clean-bottle storage room where 

 bottles are stored after being washed. This room must be cool and kept 

 strictly clean, so that the bottles can cool and be kept free from dust 

 or dirt. To obtain the best results, the air in the bottle-storage room 

 is washed and artificially cooled. 



Milk-storage room. — A well-insulated cold-storage room is neces- 

 sary to keep the milk cold after it is put into bottles. The construc- 

 tion of cold-storage rooms is discussed on pages 12 and 24. 



Salesroom. — The salesroom at the front of the building should be 

 attractive in appearance and should contain a counter, a refrigerator, 

 and perhaps a few chairs and tables for customers. 



