MARKET MILK 



159 



the flavor of milk and milk products. Avoid all utensils 

 having complicated parts, crevices, or inaccessible places which 

 are hard to clean properly. (See Fig. 40.) 



Milk utensils should be rinsed in cold water immediately after 

 they have been used and before the milk has had time to dry 

 upon them, then washed thoroughly in hot water to which soda 

 or some washing powder has been added. Brushes are pref- 

 erable to cloths for washing 

 dairy utensils, as they are 

 more easily kept clean and 

 do better work. 



After washing, the uten- 

 sils must be rinsed and steri- 

 lized. (See Plate IV.) A 



pail Or Can may be clean to FlG 4 0. — All seams and crevices should 



the eye and yet may Carry be well flushed with solder. Left and cen- 



i i i , ■ ■ l • i ter show bad construction, right shows 



numberless bacteria which p roper construction. 

 will hasten the souring of 



milk, cause bad flavor in butter or cheese, or spread con- 

 tagion. Disease-producing bacteria commonly found in milk 

 are destroyed or rendered harmless on exposure to a temper- 

 ature of 145° F. for twenty minutes. Some bacteria are able 

 to withstand unfavorable conditions by passing into a resistant 

 state known as spores, and these spores are killed only by long 

 exposure to a temperature at or above that of boiling water. 



For the proper sterilization of utensils an abundance of 

 steam or hot water is needed. They can be immersed in 

 boiling water for at least two minutes or held over a steam jet 

 for the same length of time, but the most effective method is 

 to put them into a tight closet and thoroughly sterilize with 

 steam for at least thirty minutes. The utensils while hot should 

 be removed from the steam or water so that they will dry 

 quickly from their own heat, and until used should be kept 

 inverted in a clean place, free from dust, flies, or other con- 



