MODERN DAIRYING 



Right in line with the necessity for cleanli- 

 ness in the products of the dairy, particularly 

 milk, is the necessity for standardization of 

 milk. There are over eighteen million cows 

 in the United States. It is estimated that one- 

 third of all the milk they produce is sold for 

 direct consumption. Wilbur J. Fraser, chief 

 of the Dairy Husbandry Department of the 

 Illinois Experiment Station, after seven years 

 experience in conducting a sanitary dairy at 

 the University of Illinois where the milk is 

 bottled and sold for direct consumption, makes 

 these five points: The consumer has a right to 

 demand that the milk delivered to him shall 

 be clean ; that it shall keep at least twenty-four 

 hours after delivery if held at a temperature 

 of 60 degrees, or below ; that the flavor of the 

 milk be not impaired by improper feeding, 

 careless methods in handling, or by the de- 

 velopment of bacteria which cause bad flavors • 

 that the milk be not injurious to health — i.e. 

 that it contain no disease-producing germs, or 

 any form of preservative; and, last, that the 

 milk shall have a certain known composition 

 which is uniform from day to day. 



The last condition, one of the most impor- 



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