Show dairy notes it Is impossible to have clean dairy products without at the time having clean utensils and appa ratus with clean rooms and pure air this Is true of the wor t in the cream cry and the dairy as well as in the farm house the creamery Is better suited to the control of conditions than the farm house but in spite of that tact many creameries are not kept clean nor are the utensils with which the employed emp loyes work kept clean yet with live steam and proper ar ran gement of steaming boxes there la no need of allowing dirt to late it requires some science to wash utensils properly should not be plunged into hot water at first but should be first rinsed in lukewarm water after the milk has been rinsed off the vessel may be washed in water as hot as the hands can bear and soap may be used after the washing has been thoroughly done the last rinsing should be in boiling hot water then the vessel should be put into the steam tank and thoroughly steamed till all bacterial life has disappeared As a last touch expose the tins to sunlight it Is believed that one of the best ways of cleansing dairy glassware is to soak it in water heated gradually and in which has been dissolved a quantity of alkali after soaking till the glass Is apparently clean rinse it in hot water and allow it to drain the beat in the glass will dry it the creamery or dairy building should be washed daily with soap and hot water where separators are used the slime should be dally burned up this will destroy the disease germs that too often exist in it it has been found that in very many cases the germs of tuberculosis exist in immense quantities in this slime the germs being quite heavy are thrown by the centrifugal motion into the refuse it the refuse be simply thrown out of doors the gerras become dry and float in the air to be breathed by animals and human beings and perhaps be carried into the milk and milk products burning Is preferable to burying in all cases the following suggestions as to the methods to be used in creameries are the result of experience and will be found useful do not spare the scrubbing brush in cleaning the cream ery brushes and soap though used in considerable quantities are money well invested an old cream cry man says that the refrigerator room should be cleaned and aired once a week some of the refrigerator rooms are kept in a foul condition the manager e desiring not to dis the continuity of the low temper even at a low temperature it is possible for dirt to exert a bad in blence on the products that are ex posed to it the germs though latent cor a time may become active when exposed to a temperature suitable for their development the skim milk tank should have constant atten alon the manager of the creamery cannot to have it become foul as sooner or later that foulness will be brought back to the creamery in the milk of the patrons that use their sweet milk cans tor the purpose of taking home the in warm weather at least the tank should be emptied every day and washed out and care must be taken to do the work thoroughly this Is one of the greatest sources of bad flavor in butter the cans of the patrons should be also kept in mind and the creamery manager can well afford to have them thoroughly washed and steamed out frequently how often will depend on conditions and the degree of cleanliness prevalent among the patrons |