22 THE BOOK OF BUTTER 



one hand, at temperatures ranging from 160° F. to 

 200° F., and in time of exposure to these temperatures 

 ranging from fifteen seconds to ten minutes in case of 

 hot water, and, on the other hand, in the one tempera- 

 ture of 198° F. when steam was employed. The utensils 

 in the experiments were the small-top milking pails, and 

 the common forty-quart cans. The pails and cans were 

 first washed and rinsed in the usual way. Then the pails 

 were rinsed with 500 cc. of sterile water, and this rinse 

 water was plated. The cans were rinsed with 1000 cc. 

 of sterile water and this rinse water was also plated. 

 The figures in the table on the opposite page show the 

 total number of bacteria in the pails and cans and not 

 the number of organisms to the cubic centimeter of the 

 final collection water. 



This table shows that hot water, even at a temperature 

 of 160° F., for a short exposure of fifteen seconds is suffi- 

 cient for all practical purposes. However, to be certain 

 of obtaining good results and not to be below the minimum 

 temperature and exposure, it is well to maintain a tempera- 

 ture of 180° F. for at least thirty seconds. 



18. Methods of applying boiling water. — Boiling 

 water may be applied to dairy utensils and apparatus in 

 one of the following ways : 1 . The water may be heated 

 by steam in a half-barrel or in a vat. Then the utensils 

 may be plunged into it. 2. Water may be boiled in a 

 wash-boiler on a stove or in a similar apparatus of suf- 

 ficient size to hold the largest utensil. 3. These utensils, 

 such as dippers, ladles, separator parts, may be placed 

 in a pail and then the pail should be filled with very hot 

 water from the water heater found in many kitchens. 

 4. A special hot water container should be provided for 

 the proper application of heat to sanitary piping if direct 



