Alma record. (Alma, Mich.) 1878-1928, 1907-08-07
CARE OF DAIRY UTENSILS.
Some Valuable Points ON Keeping
Them Clean and sanitary.

Them Clean and sanitary.
The first requisite Is TO purchase
dairy utensils that can be easily clean
ed, which have smooth. hard and non
porous surfaces and corners so made
that they are easily accessible to
brush or cloth. Unnecessary corners
and angles should be avoided
The principal things necessary for
keeping utensils clean are hot water
or steam, some alkali and a scrubbing
brush or coarse cloth, combined with
plenty OF elbow grease TO make these
agents effective. All utensils should be
cleaned Immediately after using. The
method for cleaning varies slightly, ac-
cording TO what the utensils have con-
tanned. II they have been used for
milk, they should first be rinsed with
cold or lukewarm water, so as to wash
off the viscous albuminoids, which II
subjected to boiling water would coag-
ulate and adhere firmly to the tin.
thus becoming difficult to remove.
They should then be thoroughly wash
ed In hot water with some cleansing
material. such as washing powder or
caustic soda, In order TO remove the
grease. The water should be quite
~ nd - eEnshlng powders should
NOT be used Sparingly. for we too Of
ten find vessels where the grease has
not been removed, but simply smeared
ove- the tin. Caustics and washing
powders are not only effective in clean
ing the grease from utensils, but they
also act as n means Of destroying bac-
terra. Common soaps, and especially
IL perfumed. should be avoided
Destroying bacteria
Ii has been found that 3 or per
cent solution of good fresh washing
powder applied In hot water will make
good material for destroying germ
life provided the utensils are subject
ed TO this solution for AT least ten min
utes, after which they should be rinsed
In hot water and set away in the pure
air 10 dry. The latter method requires
more time TO accomplish the same pur-
pose than with steam, but is better
adapted to farm use.
There are other methods for conven-
lently destroying bacteria on dairy
utensils. They are, however. more ex-
pensive, but very effective. A practical
way is to rinse the utensils. after they
have been thoroughly washed in some
alkali, with hot solution containing
to Upper cent borax. This solution
also preserves the tin TO a slight ex-
tent, but care must be taken not TO
get IL into the milk.
Sunlight and pure air are the cheap
est and most effective means Of keep
ing the utensils pure and sanitary after
they have been cleansed. When these
conditions do not exist 1t is then .ad-
vlsa1Is = mt them in hot drying
room. III. xl|sss.1lS
Qln uuciean dishcloths should nc
be used for wiping dairy utensils after
they have been steamed or subjected
to the hot washing solution, as the
germs which are lodged in the cloth
will again be distributed over the sur
face OF the vessels thus reinfecting
them. If utensils must be wiped dry,
IL is always best to use coarse linen
cloth which has previously been steam
ed or boiled.
Scrub brushes are the best articles
for use In cleaning dairy utensils.
Coarse linen cloths may also be used.
but they require more care in keeping
them clean. The same methods for
cleaning utensils should be followed
for cleaning cloths.-Extract From
Bulletin of the Kansas State Agricul-
tural College.