KjOy.] METHODS OF JUDGING MILK AND CREAM. 169 



The President. Now the speaker of the afternoon is to 

 address us upon a very important question. Any of you who 

 are in New York City occasionally, and who have anything to 

 do with milkmen and milk consumers will understand that 

 there is a great deal of talk going on about milk and about 

 getting it into the city in pure shape for the consumer, and to 

 do it in a way so that the producer can make a fair profit and 

 the retailer not make too much. 



It gives me great pleasure to introduce to you at this time 

 Professor L. L. Van Slvke. 



COMMERCIAL METHODS OF JUDGING MILK AND 



CREAM. 



By Prof. L. L. Van Slyke, New York Agricultural Experi- 

 ment Station, Geneva, N. Y. 



In commercial transactions in butter and cheese, certain 

 points or qualities have been adopted as a basis or standard 

 in fixing the commercial value of these products. The system 

 now in use is the result of gradual development, but un- 

 fortunately it is not applicable to such products as milk and 

 cream. Within a short time past there has been some desultory 

 discussion about the desirability of judging milk and cream 

 on a commercial basis. An increased interest in this matter 

 was given by the Bureau of Animal Industry, which, under 

 the management of its assistant chief, Mr. C. B. Lane, held 

 a milk and cream exhibit at the National Dairy Show at 

 Chicago in February, 1906. The milk and cream were scored 

 on a basis devised for the purpose and the results have been 

 published recently. 



The only basis that is now in actual use in judging the 

 quality of ordinary market milk is the percentage of fat and 

 solids, and this is probably prompted mainly by the desire of 

 sellers to conform to the so-called legal standard. New York 

 City inspectors require that the temperature of the milk shall 

 not be above a certain point when it reaches the city. In some 

 few cases, as at condenseries and in the case of certified milk, 



