56 Facrory SANITATION 
ing them with clean water and steaming them until they are 
sealding hot. In the case of mills pipes of excessive length, they 
should be well flushed with hot alkaline water. Milk pumps 
should be taken apart every day and freed thoroughly from all 
remnants of milk. “Phe water in the cooling tanks should be 
changed as often as is necessary to insure clean water in them 
at all times. “The homogenizer should receive special attention, 
all its valves should be thoroughly cleaned and steamed daily. 
The cooling coils should be scalded before use. The filling 
machines for evaporated milk should be freed from all milk, 
rinsed and steamed thoroughly and no remnants of milk should 
be allowed to stick to the valves. The filling machines for 
sweetened condensed milk should be emptied and completely 
washed, at least once per week, and protected from dust and flies 
by covering them when not in use. ‘The tin cans should be stored 
in a clean room and every precaution should be taken to guard 
against their dehlement from dirt, dust, insects and mice. \Where 
possible they should be sterilized before use. 
All vats, kettles, milk conveyors, vacuum pans, milk pumps, 
and all machinery coming in contact with milk, should be flushed 
and steamed again in the morning, as soon as the condensery 
opens. ‘The sugar chute should be kept clean, care being taken 
that no damp or wet sugar remains‘in it. Special attention should 
be given to the washing of the farmers’ cans. After washing 
with brush and hot water containing some good washing powder, 
they should be thoroughly rinsed, then steamed until they are 
hot. If possible they should be dried by an air blast. 
The floors and walls of the factory should be kept in sanitary 
condition. Accumulated rubbish should be removed and sewers 
and drains should be disinfected at regular intervals. 
Can Washing. Another extremely important, and often 
woefully neglected feature, relating to ihe effective management 
of the patron from the standpoint of high quality of milk, is the 
condition of the milk cans which the factory returns to the patron. 
The patron is bound to lose his interest in taking painstaking 
care of his milk when the cans returned to bim by the factory are 
filthy and foul-smelling. Nor need the factory expect the milk, 
if receives in such cans, to be cither of high quality for condens- 
me or wholesome. And yet an astounding proportion of con- 
