HANDLING OF MILK AND CREAM 



123 



uThe can is placed upside down over the two nipples in the tray, one 

 supplying a jet of water to rinse the can, and the other a jet of 

 steam to sterilize or kill germs in it. Various forms of brushes are 

 desirable for scrubbing the utensils (see Fig. 26). They should 

 be boiled daily for ten minutes after use. 



To keep milk cool in cans during shipment the refrigerator 

 car is commonly employed. Where this is not possible, the writer 

 recommends the use of a cylindrical, hollow can of tin, with open 

 top and closed bottom, being suspended bottom down, well into the 

 milk or cream, from the mouth of the shipping can, and filled with 

 cracked ice. The milk can jacket, made of hair, felt and canvas, 



Fig. 26. 



jm 



Various Forms of Brushes. 



will protect cans against the effect of heat and cold to a considerable 

 extent (see Fig. 27). Cans may be kept cool — while waiting for 

 the train at a station — by placing a cake of ice on a stand raised 

 three feet above the ground, and by stowing the cans about this and 

 covering the whole with canvas reaching to the ground. 



Bottled Milk. — If milk is to be shipped in bottles instead of 

 cans, the following utensils will be essential in the milk room : 



Glass bottles, made to withstand heat, and delivery boxes. 



A receiving tank, with trap strainer. 



A cooler, with ice-water section. 



A collecting tank. 



A bottle-filler, with table. 



A sterilizer. 



A washing outfit. 



