Show IN FARMER MUST KNOW PRODUCT OF COWS that utensils exert the greatest single influence on the bacterial count ot tresh fresh milk has been shown many times by experiments says IT 0 button professor of 0 dairy industry at the new jersey state college of agriculture professor button points out that having baving clean sterile utensils Is the most important of the big four in clean milk production clean cows small top polls palls clean utensils and prompt cooling utensils may be clean so tar far as the eye can discern but unless they are thoro thoroughly sterilized they may contribute enormous numbers nu tabers of bacteria to the milk coming coining in contact with them utensils should first be rinsed in water that Is clean and cold or lukewarm this will remove any milk that might otherwise be cooked too to the sides of the utensils later when hot water Is used they should then be washed in hot water containing an alkali or washing powder scrubbing with a stiff brush lg Is necessary to get into the cracks and seams wash rags soaps and greasy powders should not be used in the dairy A final rinsing in clean water prepares the utensils tor for sterilization steam Is the best sterilizing agent live steam should play upon the utensils for five minutes after that the utensils will dry quickly when inverted on a rack bolling boiling in water for five to ten minutes Is next best to steaming ml the drying of utensils after sterilization should not be overlooked and protection from dust mes flies and chickens Is important the importance of washing utensils immediately after using them Is very great experiments showed that when utensils were washed directly after milking the average bacterial count of the subsequent milking was in 25 drops of the milk when some of the utensils were left unwashed for eight hours and then washed in the same manner as the other utensils the subsequent milking had an average count of CO bacteria in 25 drops of the milk |