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Show Dirt and Bacteria Big Enemies of Dairyman Losses due to poor quality in milk and cream can be traced directly to utensils that contain dirt and bacteria. To check these losses, utensils must be kept not only clean but sterile, says a writer in the Farm Journal. Rinsing with cold water before the milk dries is the first step in cleansing. Follow this with a good scrubbing; use a brush, hot or warm water, and a good alkaline washing powder. Rinse with cold water. So much for getting the utensils clean. The next step is sterilizing killing bacteria, if you please. Scrubbing Scrub-bing doesn't get rid of those. Live steam is ideal for sterilizing; but many dairy farmers don't have step.m not even an abundance of hot water. The use of a chlorine solution insures in-sures a good job of sterilizing. It is a simple procedure merely put the chlorine in water and wash the utensil. uten-sil. The chlorine wash won't take the place of scrubbing, though ; it Is a bacteria killer, not a dirt chaser. Tou must use both. |