CLEANING MILKING MACHINES BY USE OF STEAM SUPPLY

Bay of Plenty Beacon, Volume 14, Issue 42, 23 September 1949, Page 3

CLEANING MILKING MACHINES BY USE OF STEAM SUPPLY

Devices for providing steam in the milking shed are ‘very valuable aids in producing finest-grade milk. When employing steam as a sterilising agent, care must be taken to ensure that all metalware is thoroughly washed- free of milk solids before steam is applied, in order to avoid a deposit of milk stone. If this has not been avoided, the milk stone will encourage bacterial growth through its later absorption of dampness and consequent liability to infection. Many Types Available

Adequate provision should be made for the supply of boilingwater and/or steam. Many types of efficient equipment are available on the market, varying from simple coppers to elaborate steam-produc-ing devices.' The important point is that the steaming device should be capable either of producing steam safely under pressure and in ample quantity, or an abundant quantity of steam without pressure. When steaming equipment is used it is vitally important, as mentioned, to wash off all milk solids and, secondly, to expose the milking equipment to the steam long enough to ensure that it is thoroughly sterilised. Metal should be steamed so hot that it cannot - be touched by hand. After the steaming process has been done, there should be facilities for draining the condensed steam from the metal parts, so that they will be thoroughly dry a short time after steaming. Residual dampness leads to rusting, and also provides a medium for dust and bacteria from the air to gather and cause trouble. Thoroughly Sterilised

For the steaming of parts of the separator, buckets, and small items of equipment, it is a good plan to provide a simple steaming chest, fitted with shelves and a door, and through which steam flows freely in ample quantity. The equipment is then thoroughly sterilised in the chest, and when the steaming is over the door can be opened slightly to dry the equipment, which remains there until the next milking. Steaming is not a satisfactory sterilising agent unless it is carried on long enough to raise the temperature in every crevice and kill all bacterial life. A mere puff of steam is valueless.