Evening journal., 1917-02-24
sanitation RULES
IN Clover DAIRY
Not a Hand Touches Milk
in Various Processes OF
Eliminating Impurities
PASTEURIZATION IS
INCLUDED IN METHOD

Nnll me WOil lNApl4tN IN Ah1 A~NN'f''Ns
Of every modern dairy, according TO
the milk inspector, and apparently
managers OF the new Glover Dairy
al Twelfth and Orange streets, nave
gone tho Inspector one better ana
produced a plant so ciean that not
even a microbe can find an atom OF
bacteria for the MONDAY meal.
Filtration and pasteurizat ON are
the keynotes of the plant. NO mana
touches the milk from the time or
leaving the COW TO the dohVery on tne
back doorstep or The front doorstep
OF the homo OF tho customer as the
case may be. There Is machinery
here and machinery there, all OF
which is installed with only one pur-
pose TO eliminate dirt and danger OF
disease. M
II may seem odd 20 say that milk
needs cleansing after it comes from
the COW but such is the fact, never
fbeless. Dirt gets into q during the
milking process in farm stables AZ
tbe Glover Dairy the milk as 1t comes
from tho cow is poured into large
tank fitted with a zinc gauze stralher:.
This stra.ner removes go0u deal o.
the dirt ;..d
After the milk has been strained
and gone To the bottom of the TANK u
is numDod through pipes nlchie-
Mated ..nside-up to the second uool
Of Inc nlani. whoro Il goes into an
other big tank, also nicMe-pia'Vu
known ass the agitator Here sIea'
blades alowly stir 81 and mix II lhor-
oighly. so iha. one gallon - -u.i as
FUN of fats and solids as buo' hei
From this tank II liows thrpuSh l.pe.
toward the clariher the u'@0liI-
which does the final cleaning III W''
ter before Il enters the clarllel II "
warmed to 90 or 10 degrees 10y poe
sage through cnan'nei
which is steam jacket ~, thol,
,haf throws every particle OF or
,.t,,',,,d unon the walls of the clarl
co. obaober and there it clings await
~, ren,oval al the end Of the ma
atiro,s RIM But not spc-k o. b.
W., i, the mix as It leaves The chaln
law stiil through nickcd pipes lnu
-. where The actual pasteurif
alton takes place. - ..n, =
.Aa,,+ 1lo degrees and keeping II
- mont for thirty minutes. %
.."s 49, nils off from % TO 20 pc
~, of The bacteria, good. lad an
,.eS,torent that the milk may cor
.,I Is The one perfect way !
-, 10 Obtain milk that Is pure
rho machine which does IN "o'
loo tank containing SIX Sc.
-. or sub-tanks. the whole opeI"
h, a system Of valves when az
tomaiicaily retain me
,,rh tank thirty minutes ..
IL FROM INC Itt|
.,'riDation chamber it is as pure
modern science can make IT, ,,-,.,.t, ba
ncrature is i40 degrees. INN - ',',
minute a cooling machli ~, va Iii,
M lust 100 degrees. ms n
machine lis on the ilrst noot . "a
plant. the top OF It Just re''.'i'i'', H.. W.
second floor level ana the p'p''
ing from the pasteurlzer'
The milk. entering from the 10
eoys over tho entire system beet
ming with the cold water pines AZ u
ion and descending from them 20 y
ammonia pipes at the bottom u
.unplv of water and ammonia cohl
constantly fresh from the reirlgei'
inc machinery in the basement OF I
building. BY the time the milk reach
The bottom ~ this dOublc-quick
rriperator- thirty seconds-it IS
bottling temperature, 40 degrees.
The next process is that of se'tl
tho milk into the bottles in which
noeg 10 the consumer The machl
fbat does this work is really a
yolving tank. in the bottom or wh
are ten automatically controlled n
pies.
Bottles arc Fed under This ia
from an endles cOnyeyer which $
them directly under the nippl
which thereupon open, allowing M
from the tank slowly TO fll the bot
Another conveyance carries il to
camping machine. an integral part
the filler and working i'm unls
with il. on this capper is a ma
zine OF round pasteboard caps.
niston descends. the cap is pres
nome. and the bottle moves on
give place TO another.
Then only does a hand iouch
hottie An attendant lifts il from
conveyer and places il in case hc
ing dozen bottles. Then anot
couveyor comes into play THIS
moves the filled case from the flll'
and-capper machine TO the &C
room. Dul htlUlN IT ENN'
the door a spray Of cold water SOU
out OF a jet and washes the outs
of the bottles and the case thorou
ly. Once inside the cool room
cases are piled ready for the delV
wagons in the morning, and the n
is kept i'm a temperature OF ABOUT
degrees until then.
Every part of the handling machll
is cleaned thoroughly once a Jay, Ia
uiles. disc chambers, fillor-and-ca
A. and cooling pipes. and when the 10
done every last thing in which milk
been and is To be il virtually steril
Cans in which the milk arrives
cleaned the minnie they are cmltc'
means of Jets of scaldiue hot water
every bottle II cleaned as soon as
returned to tie plant. as well as
WOODEN cases ia which the hott les
carried. This. too, is done by ma'
cry.
Finally even tho selling of NH
done ia a stric.lv sanitary iaShi'n
min, Icing sold from the retail COT
but in bnttles only. which may We l.
away or cmpticd into conta
II brought Nv the purchaser. = he DO
&nilk IS kept in metal eork-hncd %