HANDLING OF MILK AND CREAM 



129 



for washing the bottles, the sterilizer being placed in the partition 

 between the washing and bottling room and the bottles passed in 

 *the sterilizer through a door in the wash room and taken out 

 through the other door in the sterilizer in the bottling room. Every 

 single utensil with which milk comes in contact, including the 

 various tanks and strainer cloths, should be thoroughly washed 



Fig- 31. 



Bottle Brush. 



and sterilized after each milking for one hour at 212° F. To avoid 

 sterilization twice daily, however, it is better to have two sets of 

 ■utensils, which may be sterilized all together once daily. 



Washing Outfit. — A separate room should be provided for 

 washing milk utensils where the best plan is pursued. Since we 

 are considering the essentials for handling clean milk we have not 

 included a wash room separate from the milk room, as clean milk 



?ig- 32- 



Star Metal Wash Sink. 



can be handled in a combination bottling and wash room, although 

 not to the best advantage. The bottles should be rinsed in warm 

 water and washed with washing soda and hot water (in 3 per cent, 

 solution) with a bottle brush (see Fig. 31), and then rinsed in clean 

 hot water and inverted over the trays or shelves, which are placed 

 in the sterilizer. The most convenient arrangement is such as that 

 shown in the cut (Fig. 32), two tanks, one holding lukewarm water 



