UTENSILS 



CHAPTER XI. 



THE utensils present an important 

 consideration in the production of 

 clean milk. They will frequently be 

 the one defect in a good dairy and in many 

 cases are responsible, more than any other 

 one thing, for an increased bacterial count. 



In their manufacture, cleaning, and stor- 

 age, the dairyman can accomplish much in 

 the way of improving his product. 



In general, few articles should be used in 

 the ordinary dairy routine, and these of sim- 

 ple construction. Every surface which milk 

 touches is an additional chance for contam- 

 ination, so in the passage from the cow to 

 the consumer the fewer the vessels it enters 

 the better. 



Utensils should be constructed with the 

 view of accomplishing three things: A re- 

 duction of the exposure of the milk con- 

 tained in them, a reduction of the surface it 

 is to come in contact with, and a facilitation 



of their proper cleaning. 



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