36 Condensed Milk and Milk Powder 



renders attempts to locate and stop such defects exceedingly diffi- 

 cult. Furthermore, instead of helping to build up the trade and to 

 advertise the brand, he demoralizes it. 



How to Keep Factory in Sanitary Condition. — Cleanliness in 

 the factory is absolutely essential. The milk vats should be rinsed 

 with plenty of water and scrubbed and steamed thoroughly, as soon 

 as possible after use. The copper kettles and vacuum pans should 

 be rinsed, then scoured with sandpaper or emery cloth, then rinsed 

 and steamed thoroughly. The milk pipes should be scoured by run- 

 ning flue brushes through, flushing them with clean water and 

 steaming them until they are scalding hot. In the case of milk 

 pipes of excessive length, they should be well flushed with hot alka- 

 line water. Milk pumps should be taken apart every day and freed 

 thoroughly from all remnants of milk. The 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 con- 

 densed milk should be emptied and completely washed, at least once 

 per week, and protected from dust and filth 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 defilement 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 thor- 

 oughly rinsed, then steamed until they are hot. If possible they 

 should be dried by an air blast. 



