SANITARY METHODS IN MILK PRODUCTION l8l 



utensils. Improper cleaning of utensils is often the 

 cause of sour milk. Soaking first in lukewarm wa- 

 ter, thoroughly washing in boiling water contain- 

 ing some cleaning material, rinsing in clean hot water 

 and careful draining will generally secure cleanli- 

 ness. It is better still, however, to go a step farther 



A CHEAP BUT PRACTICAL MILK HOUSE. 

 CARED FOR 



UTENSILS PROPERLY 



and sterilize all utensils with steam. Pails, cans, 

 strainers, etc., should be inverted in pure air, if pos- 

 sible in the sunlight, on suitable racks. 



Milking. — It goes without saying that the milker 

 should be healthy. He should wear a clean garment, 

 wipe the udder and surrounding parts with a clean 

 moist cloth and milk with clean, dry hands. It is 

 desirable to use a small-top milk pail to prevent 



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