MILK-PLANT OPERATIOX, 



27 



ized with steam. The cleaning and sterilization of the milk piping 

 and pumps are often neglected. While it is sometimes possible to 

 clean the pipes satisfactorily by means of pumping solutions through 

 them, followed by thorough rinsing and steaming, usually this is not 

 sufficient. It is much more satisfactory to take down and clean the 

 piping thoroughly every day. At many plants complaints are re- 

 ceived about the quality of the milk, that it turns sour quickly, etc., 

 and the operator is often at a loss to know what the trouble is, as he 

 has been careful with the temperatures used in pasteurization and 

 the milk is kept cold after pasteurization. Often the trouble is 

 found to be with the milk pipes, joints, and pumps. If the pipes are 

 not thoroughly cleaned and sterilized each day, filth and dirt will 

 soon collect at joints and elsewhere, and the milk passing through 



Fig. 19.— Milk piping after being disconnected, washed, and steamed. 



such apparatus will be badly contaminated and will be of very poor 

 quality. 



Great care should be taken in cleaning the pasteurizing outfit. 

 Tliis should be rinsed immediately after usin^, and then thoroughly 

 cleaned and finally rinsed and steamed. Small brushes must be used 

 to get at the parts of this apparatus and no effort should be spared 

 in keeping the pasteurizer clean. After the work ■s\'itti the milk has 

 been finished, water should be run through the apparatus, followed 

 by water to which washing powder has been added, and a thorough 

 cleaning with brush, then rinsing and steaming. 



Much attention should be paid to keeping flies out during the wann 

 season. All windows and doors should be well screened. Revolving 

 fans placed near and blowing toward the door, which should open 



