Show 1 to sterilization OF DAIRY UTENSILS thorough cleaning to destroy bacteria Import important tint by C K X JOHNS of the various sources of contamination to which milk Is subject the dairy utensils have been definitely established as one of the most ser gerlous lous capable of contributing a high percentage of the bacteria found in milk consequently the sterilization of cans palls or other containers cannot be neglected it milk containing few bacteria la is to be produced thorough cleaning Is essential but in itself Is insufficient steps must be taken to destroy as many as possible of the bacteria still remaining it if the keeping quality of milk Is to be improved for sterilizing steam under pressure the most satisfactory agent li Is seldom available in its absence a sufficient clent quantity of boiling water gives good results palls strainers etc after washing are scalded by pouring a pint of boiling water over the entire inner surface cans are best treated by pouring in a quart of boiling water replacing the lid fid and rolling the can along the floor to ensure thorough scalding of the inner surface As the temperature of the water drops over 50 degrees fahrenheit during this operation a fresh quantity must be provided tor for each utensil ll because cause of the saving in time and fuel chlorine solutions are being used in some districts to replace the scalding treatment and where used intelligently have equal or superior sterilizing cans arid and palls tire are carefully rinsed with chlorine solution us in the scalding treatment or immersed for one minute in a tank containing the solution either Is satisfactory provided the utensils are well washed aud and the chlorine solution is up to strength |