FORTY-FIRST ANNUAL CONVENTION 321 



the germs that cling to it find a favorable field for their growth 

 in the milk and cannot be removed, not even by running the milk 

 through the separator. Bad flavors due to such contamination 

 will show up in the cream and finally in the butter. 



Methods of Cleaning Pails and Utensils. Only well tinned 

 pails and utensils should be used. Wooden pails can not be kept 

 clean. Pails and cans used for milk and cream should not be: 

 used after they become rusted, as the rust will injure the cream 

 and may cause a "metallic" taste to develop in the butter. All 

 milk utensils should, after being used, be rinsed at once with cold 

 water. The same is true in washing the hand separator. Hotj 

 water should not be used until all the milk has been rinsed froni 

 the "surface of the utensils or metal parts of the separator witH 

 the cold water ; scalding hot water causes the solids of the milk 

 to stick to the surface and the cleaning is made doubly difficult. 

 Milk utensils or the parts of the separator bowl should not be 

 washed in the dishwater from the table dishes; neither should a 

 dishrag be used. They should be washed in separate water and 

 a brush made especially for that purpose and kept in good clean 

 condition should be used. Sal soda or cleaning powder may be 

 used in the water. After they are clean, the utensils should be 

 thoroughly scalded and placed outdoors in the sunlight. The 

 use of straining cloths adds considerable work in keeping them 

 in a clean and sweet smelling condition. Unless they are kept 

 in that condition they are worse than none at all. If proper care 

 is taken in milking, no straining will be necessary. The use of 

 dirty strainers and strainer cloths are the cause of much contami- 

 nation of milk in dairies on account of not keeping them thor- 

 oughly clean. If they are not clean, cloths become ideal places 

 for the rapid growth of bacteria. Wash cloths and strainer cloths 

 should be thoroughly scalded in boiling water after each time 

 they are used. A cloth should not be used to dry out milk uten- 

 sils, pails or parts of the separator bowl. They should simply be 

 left to drain after scalding and the heat will quickly dry them. 



Method and Frequency of Cleaning the Hand Separator. 

 The hand separator is the object of more abuse and ill handling 

 than probably any other one thing that is used in the production 



