23 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



even sour milk ought not to be allowed to remain in the dairy 

 room where there is other milk which should be kept sweet. 



UTENSILS. 



It is a mistake to purchase poor ustensils or to keep them 

 after they are badly worn. New cans and pails are frequently 

 the cheapest means of improving the output of a dairy. In the 

 selection of appliances, great care must be taken to get those 

 which are simply constructed and can be easily cleaned. Pails, 

 strainers, cans, and dippers — in fact, everything that comes in 

 contact with the milk — should be well made, and there should be 

 as few places for germs to attach themselves as possible. Ves- 

 sels for holding milk should be made of a hard, smooth material. 

 Wood is not adapted to this purpose. Many small utensils are 

 now made of pressed tin and are free from seams. 



The cleaning of every dairy utensil should be done promptly 

 and thoroughly, first using cold or slightly warm water for rin- 

 sing, then hot water with a cleaning preparation, then clean hot 

 water for rinsing, and finally boiling water or steam for steriliz- 

 ing. Straining and wiping cloths also require careful attention. 

 Of the special preparations for aiding in cleaning, sal soda or 

 washing soda is one of the best. It would be a convenient ar- 

 rangement for patrons of a creamery or factory to be supplied 

 with this where their milk is delivered; they might also be 

 furnished with brushes, strainers, pails, etc., at the same place, 

 at cost price. 



Boiling water is a satisfactory sterilizing agent, but heat 

 must be almost continuously applied or the temperature will 

 quickly fall to a point below which bacteria are not killed. Steam 

 is a more effective sterilizing agent, and if there is much of this 

 work to be done, a small steam generator will be found useful. 

 If a feed cooker is located close to the dairy, its boiler may serve 

 to supply all steam that is needed. It is an excellent practice 

 to have cans cleaned and sterilized at the factory, where arrange- 

 ments for such work can be made. After being cleaned, utensils 

 must be kept in clean places and in pure air. 



