Facrory SANITATION a7 
densery cans reach the farmer in condition, unfit to receive and 
ship milk 
Proper can washing consists of four essential operations 
namely, washing. rinsing. steaming and drying. 
The cans should be washed until all remnants of milk are 
removed, They should be rinsed with lot water until all of the 
dirty wash water is cise out. They should be steamed until 
“piping-hot,”” and they should be dried until ‘‘bone-dry.” 
There is now admirable equipment 
for accomplishing these four important purposes, affording ade- 
quate facilities to err the condensery te return to the patron 
cans that are clean, sterile and dry. 
Care of Milk in the Factory Prior to Manufacturé.—The 
problem of so handling the milk in the factory, from the time it 
arrives until it is heated preparatory to evaporation, is an im- 
portant one, that has received much careful consideration by the 
foremost condensed milk men. Since bacteriological analyses 
have shown that, under faverable temperature conditions, the 
micro-organisms present in milk are capable of doubling in 
number once every twenty minutes, it is essential that the milk 
either a heated to high enough temperatures to destroy germ 
life, or be cooled to a temperature low enough to step growth 
and multiplication, as soon as possible, 
isthle. but 
to heat the large volumes of milk that 
Roth practices are fe 
arrive at the factory, all within a few 
hours, would tax the equipment of the 
factory under average conditions very 
heavily. And unless the condensery 
were equipped with very large vacu- 
um pan capacity, much of this heated 
milk would have to he idle in the 
forewarmers for hours, avaiting its 
Fig. 12. turn for condensation. ‘This would 
Glass-lined tank for cooling |,e undesirable and micht prove harm- 
and holding milk hefore ‘ ee ee 
manufacture ful to the quality of the finished 
Courtesy of The Pfaudler Co. product. 
Efforts have, ae, been made, especially within recent 
years, to provide a practical and economical method of cooline 
