OCR Text |
Show Clean Utensils For Healthy Milk Clean milk utensils, free from rust and bacteria, should be placed at the top of the list in pointing out the essentials for the production of quality qual-ity milk, says A. J. Morris of the Agricultural Ag-ricultural college. In, common practice more bacteria gain entrance to milk through unsanitary unsani-tary utensils than through any other source of contamination; therefore, the proper washing and sterilization of utensils becomes imperative. These operations may be performed cheaply and efficiently. Here are the steps to take to obtain ob-tain a clean utensil free from bacteria: bac-teria: Rinse utensils with cold or warm water to remove loose dirt and curd; scrub utensils with brush in hot water containing a washing powder composed of six parts of soda ash and four parts tri-soduim phosphate or a good commercial powder containing these chemicals. Material may be bought at a saving under their chemical chem-ical names rather than under a commercial com-mercial brand. Do not use soap or a dish rag in washing milk utensils. Rinse utensils free of washing solution solu-tion with clean hot water; steam or scald cleaned utensil with live steam or boiling water. The utensils may also be sterilized with success by rinsing in BK solution, a commercial hypochlorite solution, or a solution of hypochlorite made by soaking chloride of lime in water for 24 hours and using us-ing the clear solution diluted for sterilizing. ster-ilizing. Such a home-made solution is just as effective as BK and the other commercial disinfectants and is much cheaper. Directions for making may be had in detail from the U. S. department of agriculture or the Utah State Agricultural Agri-cultural college dairy department. |