100 ANNUAL REPORT OF THE Off. I>oc. 



NUMBER OF COWS REQUIRED BY AVERAGE CREAMERY. 



The average creamery required for its consumption about one and 

 one-third million pounds of milk and nearly 6,000 pounds of cream. 

 That is, the average creamery in Pennsylvania required the entire 

 milk yield from a few more than 300 average Pennsylvania cows; 

 a low*^ number, because the average annual output of the Pennsyl- 

 vania creamery is barely 60,000 pounds of butter, as compared with 

 more than 71,000 pounds in the average creamery of the United 

 States. The low output of the Pennsylvania creamery undoubtedly 

 causes an increased cost of production for each pound of butter 

 made; and both dairyman and creameryman is benefitted by the 

 development of an abundant milk supply within easy hauling dis- 

 tance of the creamery. 



BUTTER RATIO. 



In these days little improvement in the output of butter per pound 

 of butter-fat in the milk can be looked for, as the creameries in 

 general have learned the proper use of the centrifugal separator 

 and the management of temperature during churning, whife the 

 average butter-maker is not yielding far to the temptation to so 

 manage his processes as to incorporate in his butter the highest 

 quantity of w-ater it can be made to carry, in order that the con- 

 sumer may pay butter prices for water. On the average, accord- 

 ing to Alvord, one pound of butter required 22 pounds o.f milk. 

 Assuming- the average over-run, this implies an average fat rich- 

 ness of nearly 4 per cent, for the creamery milk supply. 



IMPROVED QUALITY OF BUTTER SOUGHT. 



The principal lines of effort in creamery management are in the 

 direction of improving the quality of the product. The last meeting 

 of the State Dairy Union devoted to this end a large part of its 

 program to the discussion of the value of cream starters. The 

 competitive butter tests conducted by the Pennsylvania State Col- 

 lege are awakening much interest and should prove valuable in pro- 

 moting skill and care in this feature of creamery work. 



CHEESE FACTORIES. 



The northern section of the State, while it has no great-city popu- 

 lation, has a large proportion of milch cows and is, therefore, an 

 advantageous region for the development of the cheese industry, 

 a product made almost exclusively in the factory. In 1900, Penn- 

 sylvania had 140 cheese factories, each of which used about 700,000 

 pounds of milk during the summer months, at a cost of apjH'oxi- 

 mately |5,150. The average value of the product was |6,400; leav- 

 ing for gross profit the sum of $1,250. 



CONDENSED MILK AND ICE CREAM FACTORIES. 



The condensed milk, and especially the ice cream manufacture, 

 have very markedly increased during the past decade, and we will 

 await with interest the returns of the next census in relation to 

 these industries. 



DAIRY SANITATION. 



In neighboring states much attention is being devoted to the 

 sanitation of dairies and creameries, and a considerable body of 



