122 CLEAN MILK 



Cleaning Utensils. — After milking, all the utensils, including' 

 milk pails, receiving tank, cooler, straining cloths, etc., should be 

 at once rinsed in cold water, then washed in hot water and 

 washing soda (sodium carbonate in 3 per cent, solution), and 

 rinsed again in clean, cold water. Finally, all metal dairy uten- 

 sils should have boiling water poured over them, which steri- 

 lizes and dries them at once. Seamless utensils are always pre- 

 ferable, as offering no crevice for germs to lodge. Dairy utensils 

 should never be dried with towels. The cans should be scalded 

 with boiling water or have live steam turned in them and be placed 

 upside down on bars to drain in the milk room, thus also admitting 

 air. Rusty cans should never be used; they sometimes impart a 



Kg. 25. 



COPYRIGHT, 1903. 



Wash Sink. 



fishy taste to milk. A fishy flavor is said to be given to milk and 

 butter when washing powder is not well rinsed from dairy utensils, 

 also by cows drinking stagnant water. 



Square cans have been recommended on account of the con- 

 venience and economy in stowing them during transportation in 

 •wagons and cars. The wooden stopper, which is used for milk 

 cans in some places, is undesirable, as it is much more difficult to 

 sterilize than the tin stopper. When milk cans become much bat- 

 tered and dented they are also difficult to keep clean and should not 

 be used in that condition. 



A convenient arrangement, when steam is employed, is the 

 wash sink (see Fig. 25), provided with draining trays at each end. 



