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The Influence of Different Methods of cleansing Dairy Utensils on the Bacterial Content of Churns and on the Keeping Properties of Milk.

Published online by Cambridge University Press:  15 May 2009

F. Procter  and
W. A. Hoy
F. Procter
Affiliation:
(The National Institute for Research in Dairying.)
W. A. Hoy
Affiliation:
(The National Institute for Research in Dairying.)
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In the handling of milk no single factor is of more importance than the cleanliness of the vessels used, and steam sterilisation is an essential part of correct cleansing technique of dairy utensils. Although several hundred dairy farmers have installed apparatus for steam sterilisation, the majority are still content with less efficient methods and rely upon “scalding” as the final operation in washing a utensil, although the water used for scalding is seldom at a sufficiently high temperature to kill many bacteria, and it is usually poured from one vessel to another in the hopes of efficiently finishing the cleansing processes although it is only comfortably warm to the fingers.

Type
Research Article
Information
Journal of Hygiene , Volume 24 , Issue 3-4 , December 1925 , pp. 419 - 426
Copyright
Copyright © Cambridge University Press 1925

References

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Hoy, W. A. (1924). Can the ordinary farmer produce clean milk? Journ. Brit. Dairy Farmer's Assoc. XXXVI. 103–110.Google Scholar
Hoy, W. A. and Williams, R. Stenhouse (1921). Report on a simple steam steriliser. The Dairy Supply Co., Ltd.Google Scholar
Mackintosh, J. (1922). How to produce clean milk. Journ. Ministry of Agricult. XXIX. 17–29.Google Scholar
Prucha, M. J. and Harding, H. A. (1924). Elimination of germs from dairy utensils. Illinois Agricult. Exper. Station, Bull. 254.Google Scholar