Cleaning up is the last duty of the cheese maker for the day. I use
hot water freely on any portion of the floor with which whey has
come in contact, and especially should it be used about the spouts
and drains, for it is here that filth lurks and easily conceals
itself. Boiling water will search it out and eradicate it; dash it on
copiously all around. Sal-soda and potash are helpful aids to keep
the make-room sweet, and a liberal supply should be counted among the
necessities of every factory.