HANDLING OF MILK AND CREAM 133, 



scalding alkali water and rinsed with clean cold water, and steril- 

 ized an hour in the sterilizer, including the cheesecloth used in 

 straining the milk in the milk pails and in the Star trap strainer. 

 It is safer to use new, fresh, sterile cheesecloth at each milking. The 

 floor must be kept damp to avoid dust, and the windows and doors 

 should be closed while the milk is being handled for the same 

 reason. When dairy utensils are not in use, they may be kept in 

 a sterilizer, or, if this is not practicable, it is well in many milk, 

 rooms to cover them with a clean sheet, to keep off the dust, and to 

 rinse the cooler with clean, cold water just before using, for the 

 same reason; or, better, to use a covered cooler. A properly con- 

 Fig. 36. 



Machine for chopping ice used to pack about milk bottles. 



structed and managed milk room should be dust-proof and dust-free, 

 and such precautions should be entirely unnecessary. 



Turning live steam against the walls of the milk room each 

 day is useful as an aid to cleanliness, provided that they are con- 

 structed to withstand the process. 



The employees in the milk room ought to wear clean, washable 

 caps and clothes. Linen gowns, like those worn by butchers, which 

 may be slipped over the clothes, are most convenient. 



The final test of perfection of cleanliness of the milk, pro- 

 duced as described, is the laboratory. Such tests should be made 



