+294. Arrangements for cleanliness.+--A sink for washing the utensils should be provided and boiling water to scald them after washing. After being scalded, tin utensils dry quickly without rusting. The boiling water may be obtained by placing a steam pipe in a barrel of water and turning on the steam. The utensils can then be washed clean, dipped in this barrel of boiling water and put in their place. Too much emphasis cannot be laid on keeping the factory itself, the utensils and the surroundings clean. This will prevent the development of mold. Cases are known in which the cheese factory was allowed to become very dirty, so that a red mold developed. This eventually got into the cheese and caused red spots.[131] They are called rust spots. All doors and windows should be screened to keep out flies. [Illustration: FIG. 63.--A Limburger cheese factory.] +295. Equipment and supplies list.+--The following utensils will be needed in a Cheddar cheese factory to handle 10,000 pounds of milk daily: 1 5-H. P. boiler; 1 60-gallon weigh-can; 1 conductor head and trough; 1 platform scale; 1 Babcock tester, glassware and sample bottles; 2 700-gallon cheese vats; 2 gang cheese presses; 1 curd-mill; 2 curd-knives; 30 cheese hoops; 1 whey strainer; 1 curd scoop; 1 long-handled dipper; 1 strainer dipper; 1 siphon; 1 cheese knife; 1 glass graduate; 1 cheese-trier; 1 speed knife; 1 paraffine tank; 1 Marschall rennet test; 1 lactometer; 1 milk can hoist; 1 acid test; 1 sink; 1 40-quart milk can; 3 pails; 3 shot-gun cans for starter; 3 thermometers; brushes and brooms; 1 Wisconsin curd test or fruit jars for same; 1 set counter scales; 2 curd rakes. If whey butter is made, the equipment should include: Tanks to hold the whey; separator; cream ripening vat; churn; butter-worker; butter refrigerator; large boiler and steam engine or gasolene engine. The following supplies will be needed for the making of the cheese: Bandages; boxes; scale boards; starched circles; rennet extract or pepsin; cheese color; press cloths; paraffine; formaldehyde; alkali; indicator; sulfuric acid. [Illustration: FIG. 64.--A sanitary dipper with a solid handle.] When choosing the utensils, the ease of cleaning and sanitary construction should not be overlooked. One of the most unsanitary utensils in a factory is a dipper with a hollow handle. Fig 64 shows a dipper with a solid handle which any tinsmith can make. The seams of all utensils should be flushed full of solder, to make cleaning easy. When ready to clean or wash any utensils which have come in contact with milk or its products, the steps are as follows: rinse in cold water, wash in warm water in which some washing-soda has been dissolved, rinse clean, scald in boiling water. Never use a cloth to wash utensils; a brush is more sanitary.