CHAPTER X 
STERILIZING 
THE most important sanitary process on the 
dairy farm is sterilizing. Milk utensils are com- 
monly soiled with old milk or dirty water in which 
bacteria multiply enormously. Every surface milk 
touches when it leaves the dairy cow adds bacteria 
to it, if such surface is unsterilized. Pails, cans, 
coolers, tanks, vats, stirring rods, add enormous 
numbers of bacteria to milk if they have been 
soiled with milk left over from previous milking. 
The strainer of wire or of cloth is without 
doubt the most dangerous weapon in the entire 
dairy industry, and responsible for more bacteria 
in milk than any other one thing. 
The washing and sterilizing process consists 
of several important operations. 
COLD WATER RINSE 
Immediately after use a cold-water rinse should 
be applied to all utensils touched by milk, as 
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