20 BULLETIN 849, U. S. DEPARTMENT OF AGRICULTURE. 
Handling room.—F rom the receiving room the milk goes to the 
pasteurizing rooms, where it is pasteurized and cooled before going 
to the bottling room. The latter room contains the fillers and cap- 
pers and should be well lighted, ventilated, and entirely sanitary. 
This is the room that attracts the attention of visitors. The bottles 
are inspected there for the last time and plenty of light is essential. 
In some plants this room is separate, while in others the pasteurizing 
and bottling are done in the same room. Usually the pasteurizing 
vats are upon a half or mezzanine floor. It is important to have 
this milk-handling room separate from other rooms in the plant. 
Fic. 7.—Receiving room with can washer. 
Bottle-washing room.—This room should be separate so that no 
steam or foul air can pass into the rooms where milk is handled. 
Clean-bottle storage room.—Between the bottle-washing room and 
the filling room many plants have a clean-bottle storage room where 
bottles are stored after being washed. This room must be cool and kept 
strictly clean, so that the bottles can coo] and be kept free from dust 
or dirt. To obtain the best results, the air in the bottle-storage room 
is washed and artificially cooled. 
Milk-storage room.—A. well-insulated cold-storage room is neces- 
sary to keep the milk cold after it is put into bottles. The construc- 
tion of cold-storage rooms is discussed on pages 12 and 24. 
Salesroom.—The salesroom at the front of the building should be 
attractive in appearance and should contain a counter, a refrigerator, 
and perhaps a few chairs and tables for customers. 
