STATE DAIRY ASSOCIATION. 3/1 



The inspector realizes that inadequate drainage is a prolific source 

 of unsanitary conditions in creameries and cheese factories, and therefore 

 he seeks to correct any imperfections of drainage. Being a competent 

 judge of the commercial product, and to ascertain the quality of that 

 product, he inspects and scores the same. This should become a means 

 of instruction to the maker, who learns thereby where improvement can 

 be made, and how that improvement is to be gained. As he is there to 

 secure improvement, he must speak plainly and tell the truth. 



He should have a knowledge of the proper construction of refrig- 

 erators, because they too frequently are only small boxes partitioned off 

 from the rest of the factory where some ice can be left to melt. Re- 

 frigerators properly constructed would stop numerous annual losses from 

 mould. 



If conditions are bad or unlawful, he warns the maker or manager 

 that they must be changed within reasonable time or prosecution must 

 necessarily follow ; and he prosecutes if the change is not made. He may 

 go to the patron's premises and point out the changes to be made. The 

 curd tests give him a cue as to what patrons need his inspection. If 

 he finds the milk at the factory below the legal standard of butter fat, 

 or otherwise unlawful, he visits the farm and takes samples there to 

 test them. When there is a discrepancy between the test of the milk 

 at the factory and that of the farm, he has the evidence that 99 times 

 out of the 100 will lead the defendant to plead guilty when prosecuted 

 for furnishing milk below the legal standard as to butter fat. 



He will report to his chief on blanks prepared for that purpose the 

 results of his inspection. The commissioner's office may thereby become a 

 bureau of dairy information. 



A state dairy commission can render valuable service to the cause 

 of dairy progress by making careful and critical inspection of city milk 

 supplies. Samples are to be taken and tested for butter fat content, for 

 watering or skimming, for the use of preservatives, and a curd test ap- 

 plied to determine the quality of the milk as to cleanliness and suitable 

 care. This is a more practicable and valuable test than the bacterial count. 

 If possible, this inspection is to be followed by an inspection of barns and 

 premises of those furnishing milk. This is a field to which much time 

 and effort may be given with much profit to the consuming public. In 

 proportion as the milk furnished to our cities becomes possessed of the 

 characteristics of cleanliness and purity and proper care, will the demand 

 for such milk be increased. The consuming public, however, must re- 

 member that milk of such high quality cannot be produced and furnished 

 them as cheaply as inferior milk. 



