Clean Milk 



Milk vessels should be selected primarily 

 with a view to their adaptability to thor- 

 ough cleaning, which means also their 

 adaptability to keeping milk sweet. Much 

 of the souring of milk, not only in the house- 

 hold but also at the dairy farms and in the 

 milk dealers' stores, may be ascribed to im- 

 Ijroper cleaning of utensils used to contain 

 milk. Coagulated milk contains great num- 

 bers of lactic acid forming bacteria, which 

 effect the souring of milk, and in milk ves- 

 sels this coagulated milk lodges in seams, 

 rims, crevices, and corners. 



It follows, therefore, that milk vessels 

 should not be fancy in shape with narrow 

 necks and ornamented with flutings and 

 indentations. The interior, at least, should 

 be designed to resemble a hollow sphere, 

 bowl shaped, with smooth, even sides form- 

 ing with the bottom a rounded corner. 



The use of tin vessels is in general to be 

 avoided, because of their tendency to rust 

 and the liability of open seams. 



The cleaning of vessels cannot be done too 



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