100 Thirty-Fifth Annual Report of the 



butter and that means that the first herd of 23 cows gave you 

 $86 in that month and the other $150 in that month. 



We are just bringing before the dairymen in that district 

 some facts hke these and then we intend to extend that work 

 during the coming summer. It is our intention to take that in 

 connection with the cheese factory and make the cheese factory 

 or creamery a unit for working this scheme. The samples can 

 be collected and brought to the cheese factory or creamery and 

 we believe it is in the interest of every creamery and cheese fac- 

 tory to take this matter up. It is a more satisfactory condition 

 of things if the milk of the herds for a certain creamery can be 

 increased in a year or two, and I do not think but what that 

 sort of thing can be done in almost any creamery or cheese 

 factory of the country. 



Now then, there was another problem which we talked about, 

 and that is the care of the milk or cream. The care of milk 

 or cream seems tO' come up at all our meetings. We have some 

 of the care of the milk because we do not have in eastern Canada 

 a great deal of cream delivered at the creamery. 



The question of aeration receives much attention. Ten 

 years ago there was a demand by all handlers of milk that there 

 be proper aeration of all milk ; it came to be so that it was 

 advised the milk should be aerated and not cooled for cheese 

 making purposes. But we learned this, that the aeration of milk 

 without regard to the circumstances or condition of the at- 

 mosphere' is a very dangerous process and I believe that more 

 milk has been injured by aeration for cheese making purposes 

 than has been benefited. 



I am not very clear as to what the advantages of aeration 

 are. I do not know as I have ever heard a good scientific ex- 

 planation of what the benefits of aeration are. Of course when 

 the milk is exposed certain gases that are in the milk escape 

 readily and other gases take the place. That is undoubtedly true 

 as I believe has been demonstrated, but I am not clear that there 

 is any decided advantage in aerating milk for che,ese or butter 

 making purposes. But I do know this, and many tests have been 

 m.ade to demonstrate that point, that if milk is aerated there is 

 great danger of its being more afifected from being exposed than 

 that it will be improved. 



I think that a great mistake was made in years past in ad- 

 vocating the aeration of milk and not cooling. I think that 

 point came up yesterday. I heard some one say something about 

 it. and a butter maker stated he always found there was great 

 benefit from milk cooling. I feel that T cannot urge that too 

 strongly. It is a great benefit to have the temperature of the 

 night's milk reduced to 65 degrees before it is left to remain 



