REPOKT OF THE SECRETAEY. 157 



MARKET MILK. 



Work for the improvement of market milk was undertaken in 

 1905. Attention at first was given only to the sanitary aspects of 

 dairy-farm conditions. Later the product was followed all the way 

 to the city, even into the consumer's ice box, and attention is now 

 being given also to the economics of the subject. A great factor in 

 milk improvement has been the introduction of the score-card sj'stem 

 of inspection. Under this system dairy farms, city milk plants, 

 grocery stores, and even the milk and cream are graded according 

 to a numerical valuation of the various elements involved, the 

 total of the score card giving a good comparative idea of the place 

 or thing scored. At the present time over 170 cities are using a score 

 card for inspection, and the milk supply of 22,000,000 people is 

 thereby safeguarded. The efficiency of official inspection" has been 

 greatly enhanced, infant mortality has been reduced, and adult health 

 has been bettered. The score card has been translated into French 

 for use in Canada. 



This work for the improvement of the milk supply is done largely 

 in cooperation with State dairy commissioners and State and city 

 boards of health. These agencies look to the department for leader- 

 ship, expert advice, and up-to-date information. 



Beginning in 1908 competitive exhibitions of milk and cream have 

 been held under the auspices of the Dairy Division in various cities. 

 Samples are exhibited and scored, and lectures and addresses are 

 given. These exhibitions haA^e educated both dairymen and con- 

 sumers. 



CREAMERIES AND CHEESE FACTORIES. 



Manufacturing enterprises such as creameries and cheese factories 

 are an important part of the dairy industry and have received spe- 

 cial attention during the past six years. This work consists of 

 investigations, demonstrations, and cooperative work in the organiza- 

 tion and management of creameries and cheese factories, including 

 market conditions and methods, sanitary condition of creameries, 

 and quality of cream; investigations in the manufacture of ice cream, 

 condensed milk, and desiccated milk; and the inspection of reno- 

 vated-butter factories and materials. 



Demonstration work in creamery management is done under the 

 supervision of expert creamery operators, who take temporary charge 

 of creameries and show how to organize properly ihe routine work 

 and apply improved methods of management. It is expected that 

 this work will result in showing the necessity for more efficient cream- 

 ery management, also in an improvement in the quantity and quality 

 of butter made. The loss from lack of these things is now estimated 

 at from seven to eight million dollars a year. 



