Oxford Democrat., 1916-08-22
Sterllizer for Dairy.

| Sterilizer for Dairy.
INExPENsIvE HOMEMADE DEvICE-MILI
AND CREAM KEEP LONGER WHEN
UTENSILS ARE sTERILIzED.
A simple and efficient homemade steam
sterilizer which can be built at q cost
not to exceed S. to $40 is described In q
new Farmers Bulletin, No. 74S, prepared
by the Dairy Division of the department.
This bulletin can be obtained free OF
charge on application to the department.
The ordinary washing Of dairy utensils,
the dairy specialists point out, Is not
sufficient to insure freedom from bacte-
ria. The only safe method of destroying
in utensils germs which affect the hygi-
enic and keeping qualities of milk and
cream is by sterilization. Even when
dairy utensils appear clean, If they have
not been properly sterilized they may
barbor vast numbers of bacteria which
contaminate milk or cream that comes
into contact with them. Live steam at a
thoroughly effective agent and one that
this homemade apparatus makes readily
available on the average dairy farm.
When placed on stove or oil heater
the apparatus In question develops steam
in a shallow pan and introduces the live
steam through a pipe into milk cans and
buckets. In sterilizing, separator parts
small Articles, and strainer cloths, gal
vsnized-iron box is placed over the steam
outlet and used as sterilizing chamber.
HOW TO CONSTRUCT THE sTERILIzER.
The sterilizer for cans and milk pals
consists of ~ a roasting pan, ~ q spe-
cislly prepared insulated cover for 1t, and
(S) steam outlet pipe that runs through
the cover. An ordinary roasting pan of
standard size, about 20 inches long, IA
inches wide, top measurement, and 3
inches deep, will be satisfactory.
The insulated cover for the pan is in
three layers, the lowest of which is
sheet of galvanized iron covering the
roasting pan and tapping little over the
edges. On the bottom OF the cover
solder flanges to meet and fit the inside
edges Of the pan and make tight cover.
For the steam pipe, cut q hole 1-2
inches In diameter, and around it solder
securely steam outlet pipe A 1.2 inches
high and 1 l-2 inches in diameter.
To make the second layer of the cover,
use piece of asbestos board 6ve-six-
teeuths of an inch thick and slightly
smaller than the metal sheet. In the
center cut hole which will, fit tightly
around the steam outlet pipe.
For the top layer of the cover make
shallow pan of galvanized iron IA inches
square, with sides five-eighths Of an inch
high, and cut hole for the steam pipe.
When the pan is pressed down tight on
the asbestos, solder it firmly to the
steam outlet pipe.
On the pan, solder, on edge, four strips
of stiff galvanized iron three eighths of
an inch wide. They should start l inch
fsom each corner and should run to with
in inch of the outlet pipe. These
strips provide ridges which raise the
milk can from the pan and permit free
circulation Of steam.
Paper may be used instead of asbestos
for the middle layer OF the cover. Pack
papers tightly to a height OF three
eighths of an inch over the galvanized
iron bottom, and on top place another
galvanized-iron sheet of the same size.
Solder these two sheets all around the
edges, so a. to make tight seam. This
makes an insulated cover and pad about
three-eighths of an inch thick, which
will be found as satisfactory, and even
preferable, to the asbestos insulation.
The sterilizer may be used on the
I-.t ,k.xx or n
other heat that is sufficient to furnish
steam at the end of the outlet pipe at
least 205 degrees F., or preferably 2l0
degrees to 211 degrees +. A thermome.
ter, IL placed in the outlet pipe, will
show whether the steam is hot enough.
OPERATING THE sTERILIzER.
Place the outfit, with 1 inch OF water
In the pan, on the stove, and see that the
cover fits tightly. The first steam that
comes from the apparatus will have
temperature of about 140 degrees +.
Wait until thermometer placed In the
outlet pipe shows at least 205 degrees +.
Then place the milk csn-prevlously
washed aud rinsed-inversed over the
steam outlet and resting on the ridges.
Sterilize for 5 minutes; remove, shake
out any water, aud place the can upright
on the floor. The can should be abso-
lutely dry in OF 2 minutes. If not, II
ia an indication either that the steam
was not hot enough or that the can was
NOT washed clean. Remember that the
steaming does not remove dirt, so tnat
previous washing Is essential.
In winter or in cold rooms an insulat-
ing cover for the milk can is desirable,
since otherwise the can may be cooled so
quickly that IL will not dry thoroughly.
An insulated cover that will serve this
purpose can be made from blanket.
Sterilize the milk-receiving tank and
separator parts and all milk pals In the
same way and for the same time.
Before strainer cloths, separator parts,
can covers, and small utensils can be
sterilized it is necessary to provide
bottomless, galvanized-iron box 10 by 10
by IL inches high, to be used as steril-
izing chamber. The four sides OF the
box should ft tightly into the shallow
pan and the box itself should be pro-
vided with tightly fitting metal cover
equipped with handle.
To handle strainer cloths, string wire
across one side three-fourths inch from
the top and one.half inch from the side.
Before placing the box in position, hang
the strainer cloth on the wire, folding II
so that one edge may be reached easily
without handling the entire cloth. Set
the can covers upright along the sides OF
the box inside, with the tops OF the GOV.
srs against the box. The box should
hold covers at one time.
AFTER sTERILIzING.
After steaming, place covers on cans
as soon as both are dry and do not re-
move until the cans are to be filed With
milk. The pals, as we'll as the tank and
separator parts, should be kept always
| in clean place, out of reach OF DUST
News Letter, U. 8. Dept. OF Agricul-
ture.
Water for Cows.