1922.] 



How TO Produce Ci.ean Milk. 



19 



clean place to drain and dry; they must not be dried by means 

 of a cloth — this would tend to reintroduce' germs into the newly 

 sterihsed vessels. The heat which has been imparted to the 

 metal by the boiling water or steam should be sufficient to dry 

 the utensils almost at once. They should remain on the rack 

 until required for further use. Where there are ample build- 

 ings, this rack should be in a clean room, but on many farms 

 stands or racks for dairy utensils are out of doors in the sun. 

 This is not a drawback provided they are well protected from 

 dust or other contamination. 



The equipment required for thorough washing and sterilising 

 of milk utensils is not expensive. On small farms there is often 

 a copper for boihng water, and even where the supply has to be 

 obtained from the kitchen it is still easily possible to ensure 

 that the utensils are properly cleaned. A simple steaming outfit 

 without a boiler has also been recently introduced* which will 

 give excellent results at a low cost. Tt has been designed for 

 small farms. On larger farms the installation of a boiler is not 

 a very expensive item, and the steam may be used for cooking 

 pigs' food as well as for heating w^ator and sterilising dairy 

 utensils. 



Construction of VtensUs. — Thorough cleaning will be made 

 easier by using only well tinned utensils with the seams flushed 

 smooth with solder and without corners and crevices. Many 

 farmers, for the sake of economy, use galvanised iron pails for 

 milking, but pails of this material are very much more difficult 

 to clean and are seldom found in a satisfactory condition. It is 

 much truer economy to have the best make of utensils and avoid 

 loss of milk by souring. The milking and carrying pails and 

 measures are easy to wash, and special attention should be given 

 to corners and crevices at the seams and spouts. The cooler 

 presents greater difficulties ; it should be detached from its stand 

 and placed in a tub, on its own feet, for washing — if allowed to 

 rest on the edge of a tub the bottom becomes dented and uneven, 

 and is made much more difficult to clean and dry. The weakness 

 of the bottom is one of the greatest defects of the ordinary farm 

 cooler, and makers might with advantage consider th(^ 

 strengthening of this part. The folds should be sufficiently wide 

 to be easily cleaned, and no strainer should be included as part 

 of the cooler: such strainers are usually of wire gauz(\ and are 

 quite ineffective. 



* Particulars may be <)l)taiiie(i from Xatimial ('lean Milk Society. 15, 

 Bedford Square, W.C.I, or from the National Iiistitntr fur Kescaich in 

 Dairvin.c;, University Col!e,c:e, Reading. 



B 2 



