43. All milk should be in good condition when delivered at a creamery or a cheesery. This may make it necessary to deliver twice a day during the hottest weather.
44. When cans are hauled far they should be full, and carried in a spring waggon.
45. In hot weather cover the cans, when moved in a waggon, with a clean wet blanket or canvas.
The Utensils
46. Milk utensils for farm use should be made of metal and have all joints smoothly soldered. Never allow them to become rusty or rough inside.
47. Do not haul waste products back to the farm in the cans used for delivering milk. When this is unavoidable, insist that the skim milk or whey tank be kept clean.
48. Cans used for the return of skim milk or whey should be emptied, scalded and cleaned as soon as they arrive at the farm.
49. Clean all dairy utensils by first thoroughly rinsing them in warm water; next clean inside and out with a brush and hot water in which a cleaning material is dissolved; then rinse and, lastly, sterilize by boiling water or steam. Use pure water only.
50. After cleaning, keep utensils inverted in pure air, and sun if possible, until wanted for use.
Food and Milk Production