Imperial Valley press., 1922-06-07
CLEAN UTENSILS
ARE NECESSARY IN
DAIRY SANITATION
BY E. H. B1LEs,

DAIRY Inspector, ,sState Dept. Of Agri.)
The Press has kindly allowed space
for series of articles on dairy sani-
tation. These will cover various phases
of the subject, from time to time, with
view to keeping before dairymen the
methods desirable for producing high
grade milk and cream for which the de-
partment of agriculture, state universi-
ty, and creameries are united in their
work.
If good milk, cream or other dairy
products are to be produced, two chief
essentials must be observed on the dairy.
The milk and cream should first be
completely protected from contamina-
ton after milking, and second, they
should be kept cold-50 degrees or be-
low. The first requirement keeps out
all germ life that might injure, and If
any is contained, the cold prevents fur
ther growth. Protection from con-
tamination can be done i'll two ways
by thorough washing and sterilizing OF
all utensils, and by keeping out an
forms of dirt from the milk
Let us now consider the one matter
of washing and sterilizing dairy uten
sils A utensil is anything i'll which
milk, cream, or their products is hand
led. TO clean properly, first take down
all separable parts, as separators or
milking machines. Rinse thoroughly in
water to remove all surplus milk or
accumulations, and keep the wash water
cleaner. Wash in water as warm as can
be borne by the hands using some aka
line powder and stiff brush to easily re-
move the fat and milk. Never use
cloth in dairy cleaning. Rinse again,
preferably in warm water, to remove the
dirtv wash water. Now utensils are
cleaned Of milk and dirt and are ready
to have the germ life which remains in
them, estroyed. Do not try to wash and
sterilize at the same time by washing i'll
boiling water 1t cannot be done. Very
hot water will only cook the milk caesin
on to the surface of the utensils, leav-
ing white coating or scale, which is
hard to remove.
Sterilizing should not be attempted
until the utensi is well washed. Only |
one thing, namely, heat, is allowed by |
California laws for use in sterilizing i'll
the dairy. However, many different
methods may be used in securing the re-
suits Boiling for two minutes or longer
in water is the most practical, perhaps,
for the valley, since most wash water is
heated near the milk house in tub.
Put enough water in the tub to both
wash with and steriliZe later. When tho
water is as warm as can be borne by the
hand, take out about half for washing,
beginning with the separator, which
takes time enough to allow the remain
ing water to come to boiling. Place the
separator parts in boiling water as fast
as washed and see that all are covered
at some time by the two minute limit.
When buckets are ready then they can
be telescoped and placed in, after re-
moving separator parts Roll buckets ;.
over to boil all around, also separator
tank. Large tanks and cans should have
the entire boiling water poured into
them and given thorough rinsing, cans
with the lids on, until they are thorough
" heated through Mere rinsing with
hot water does not get utensils not
enough or keep them hot long enough to
destroy germ life. 1t is this germ life
that causes souring and bad favors, and
practically all. troubles with dairy pro-
ducts.
All utensils should be well dried as
soon as possible after washing, by plac-
ing inverted on clean frame or shelf,
where they may drain. DO not allow
contamination by flies or dirt after
sterilization. Utensils so handled do
not need any summing on the inside but
only outside to assist in drying them.
A screen projection, as a bay window
built on one side of the milk house with
n tight shelf as bottom and projecting
Is or 20 inches, is excellent.