H2 REPORT OF THE SCOTTISH COMMISSION 



to the skill and care taken witli the milk from the moment it s 

 milked till it is delivered at the creameries; and the three essentials 

 to success in this respect are careful attention to the feeding of the 

 cows, cleanly milking and immediate cooling of the milk, and the 

 thorough cleansing of all dairy utensils. In the second place, their 

 supremacy and success may be attributed to their treatment of the 

 milk and cream at the creamery. Pasteurisation and immediate 

 cooling to a low temperature get rid of all objectionable flavours, 

 and the keeping properties of the butter are thereby ensured. 

 However nmch we may admire the skill and care bestowed by the 

 Danes on the treatment of milk and its products, there is even 

 more to admire and imitate with advantage in the matter of the 

 production of the raw material milk itself. Here the Dane is 

 vastly ahead of us in Scotland. It has already been shown how 

 enormously their output of dairy products is year by year increasing, 

 and this is not due so much to an increase in the number of dairy 

 cattle, as to the systematic and rational way in which they have 

 been grading up their dairy stock by careful selection and breeding 

 to a higher and higher standard of production, both as regards 

 yield of milk and butter-fat contents. That this can be done with- 

 out impairing the animal in any way is proved to demonstration. 



The Danish Milk Supply Company of Copenhagen 



This is quite a wonderful place, and our visit proved immensely 

 interesting. The courteous and obliging managing director, Mr 

 Salicath, showed us through the premises, and explained every 

 process from the moment the milk was received till it was bottled 

 and sealed ready for distribution. Something like 1 20,000 Danish lbs. 

 of milk are handled here daily, of which 75,000 lbs. are sold as whole 

 milk, 2000 lbs. as children's milk, and the balance is passed through 

 cream separators, and disposed of as cream, butter and skim milk. 

 The whole of this milk is sent in to the Company's premises by 

 rail, and is supplied by three hundred farmers. It is sent in 

 distances of from ten to one hundred and seventy kilometres, and 

 the stocks of dairy cattle from which it is produced are under the 

 strict supervision of the Company's veterinary surgeons, who not 

 only see to the health of the animals, but also as to the proper 

 feeding of them, and that thorough cleanliness is observed in the 

 process of milking. Immediately on being milked, the milk is 

 passed over ring coolers supplied with iced water, and in this way 

 it is thoroughly aerated and reduced to a temperature that ensures 

 its quality not being impaired in the course of transit. The entire 

 produce of this establishment is sold for consumption in the city 

 of Copenhagen. The Company, recognising the sensitive nature of 

 such a product as milk, and its liability to become contaminated 

 after passing into the consumers' hands, resolved not only to so 

 treat the milk at their premises by pasteurisation and cooling as to 

 ensure its immunity from infectious germs, and preserve its keeping 

 properties, but also by delivering it to their customers in sealed 



