No. 7. DEPARTMlENT OF AGRICULTURE. 635 



enough so that the dairymen could see them, he would doubtless re- 

 move them also. Unfortunately he cannot see them or remove them. 

 Hence it becomes the part of every honorable milk producer to ob- 

 serve and practice such methods as will keep bacteria out of the 

 milk, so far as it is possible to do so. 



Second only in importance to cleanliness in all its details is the mat- 

 ter of the prompt and efficient cooling of milk. The cooling cannot 

 take place too quickly after the milk leaves the cow, neither can the 

 temperature be made too low, provided, of course, that the milk is 

 not frozen. 



The dairymen who are today furnishing the best milk to our city 

 markets are the dairymen who are the most exacting regarding the 

 conditions of cleanliness and low temperature, and I may also add 

 they are the dairymen who are making the most money. 



Unfortunately there are various standards of cleanliness among 

 producers, as well as among consumers of market milk. Conditions 

 which may be acceptable to one person may be olTensive to another, 

 hence the desirability of producers occasionally exhibiting their 

 products at dairymen's meetings, and having those ijroducts care- 

 fully examined and scored according to definite and well establish- 

 ed standards of excellence. If there can be friendly rivalry among 

 the dairymen for the highest score and honors, so much the better 

 as that helps to stimulate and to encourage the consideration of con- 

 ditions which make possible the production of a cleaner and higher 

 priced product. You have done well to start such a movement in 

 this Dairymen's Association. Here is much yet that remains to be 

 learned in connection with the production and distribution of milk 

 and this association, by encouraging exhibits of milk and 

 the discussion of influences and conditions affecting its production 

 and distribution, can do much to promote the interests of all milk 

 producers in this state. You will also render a public service — a 

 service that should entitle you as an Association to public recogni- 

 tion and support. 



Although tlie number of entries in the first exhibit is not large, a 

 beginning has been made that sliould eventually lead to substantial 

 results. 



In discussing the method of scoring' these samples let us first con- 

 sider the matter of flavor. Forty points out of 100 are given to this, 

 because flavor or taste is a very important thing in milk; no matter 

 what other desirable qualities it may possess, if it does not taste 

 good no one cares to use milk for food. 



Composition, that is the percentage of fats and solids not fat, are 

 given 25 points. It is important that the quality of the milk be good 

 and up to established standards. 



Under the head of kee])ing qualities is considered the number of 

 bacteria per cubic centimeter, and the degree of acidity or sourness 

 that has developed. It is important that the number of bacteria be 

 within such limits as will ensure the healthfulness of the food. An 

 excessive number may also affect the keeping qualities, while the 

 amount of acid develojied indicates to what extent, if any, the milk 

 has already soured. The number of bacteria may also be considered 

 as an indication of the degree of cleanliness and care which is prac- 

 ticed by the milk producer. 



The appearance of any article offered for sale has an effect on the 



