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.