STATE DAIRY ASSOCIATION. 369 



18 per cent in cream under average factory conditions should be prima 

 facie evidence that false manipulation of the weighing or testing has oc- 

 curred, or both. The kind of competition thus engendered is fraudulent, 

 and destructive to the best interests of the creamery industry. The in- 

 spector stands by the weigh cans and inspects the work of the man who 

 receives the milk, as well as the milk and cans of the patron. He scruti- 

 nizes the method of taking the samples of milk for testing and how the 

 composite samples are cared for. He observes closely whether or not the 

 man who is taking in the milk receives any unclean, unsuitaK: or unlaw- 

 ful milk or cream. If unclean, unlawful or otherwise unsuitable milk or 

 cream is offered by the patron and received by the creameryman, he 

 warns both alike concerning the unlawful and unwise practice. At times 

 he will instruct the patron as to the proper way to wash and care for his 

 cans and the proper method of caring for milk or cream. He shows him 

 how the quality of the product, and, therefore, the price, and hence the 

 profits of the patron are ultimately dependent upon the clean and whole- 

 some character of the milk furnished by patrons. He discloses to the 

 patron how some rations, fed to the herd at improper times or in unsuit- 

 able quantities, may injuriously affect the entire output of the factory, 

 thus imposing a loss on all the patrons. 



He notifies the patrons to meet him at the factory late in the after- 

 noon or early evening. With the samples taken, he then proceeds to 

 make the Babcock test for fat, a lactometer test for watering or skimming, 

 and a Wisconsin curd test to determine the character of the milk of each 

 patron, as to its cleanliness or the kind of care it has received. 



When the patrons meet him later in the day, he makes known to them 

 the per cent of milk fat found in each patron's milk. If he has reason 

 to suspect watering or skimming of milk by any patron, he furnishes a 

 sample to the State chemist for more detailed analysis. 



He exhibits to them the results as shown by the Wisconsin curd test. 

 This is an actual and accurate demonstration to each patron of the char- 

 acter of each patron's milk. Here they see from one patron's milk a curd 

 that is of fine, velvety, firm texture and having a clean agreeable flavor. 

 This is a demonstration that the patron's milk from which this curd was 

 formed was produced under clean conditions, quickly cooled and other- 

 wise properly cared for. He exhibits the curd from another patron's 

 milk that has in it many gas holes or "pin-holes," so called. This has a 

 tainted flavor. This peculiar texture and flavor are due to gas forming 

 bacteria. They have their origin in uncleanliness of some sort or are 

 due to the rapid development of gas forming bacteria, owing to the lack 

 of suitable care of the milk. It has been demonstrated that the presence 



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