62 DAIRY TECHNOLOGY 



through a sterilized strainer of cheese cloth and absorbent 

 cotton. 



The rapid cooHng is a matter of great importance. The 

 milk should be cooled to 45° F. within an hour and not 

 allowed to rise above that as long as it is in the hands of 

 producer or dealer. In order to assist in the rapid cooling, 

 the bottles should be cold before the milk is put into them. 



Aeration of milk beyond that obtained in milking is 

 unnecessary. 



9. Utensils. — All utensils should be as simple in con- 

 struction as possible, and so made that they may be 

 thoroughly sterilized before each using. 



Coolers, if used, should be sterilized in a closed sterilizer, 

 unless a very high temperature can be obtained by the 

 steam sent through them. 



Bottling machines should be made entirely of metal with 

 no rubber about them, and should be sterilized in the closed 

 sterilizer before each milking, or bottling. 



If cans are used, all should have smoothly soldered joints, 

 with no places to collect the dirt. 



Pails should have openings not exceeding 8 inches in 

 diameter, and may be either straight pails, or the usual 

 shape with the top protected by a hood. 



Bottles should be of the kind known as " common sense" 

 and capped with a sterihzed paraffined paper disk, and the 

 caps authorized by the commission. 



All dairy utensils, including the bottles, must be thor- 

 oughly cleansed and sterilized. This can be done by first 

 thoroughly rinsing in warm water, then washing with a 

 brush and soap, or other alkaline cleansing material, and 

 hot water, and thoroughly rinsing. After this cleansing 

 they should be sterilized by boihng, or in a closed sterilizer 

 with steam, and then kept inverted in a place free from dust. 



10. The Dairy. — The room or rooms where the utensils 

 are washed and sterilized and the milk bottled should be 

 at a distance from the house, so as to lessen the danger of 

 transmitting through the milk any disease which may occur 

 in the house. 



The bottling room, where the milk is exposed, should be 



