44 BOARD OF AGRICULTUEE. [Pub. Doc. 



exchange or deliver, two cans of milk, worth respectively 

 53 and 87 cents. 



The middleman endeavors to comply with statute require- 

 ments ; you mix the two. The fat will then test 3.7 ; yet, 

 while the one rich in fat has brought this essential up to the 

 standard, it has failed to do the same with the solids not fat, 

 and the middleman with its distribution is liable to prosecu- 

 tion for the sale of milk not of good standard quality. Your 

 customer receives in return for his money its equivalent in 

 the production of heat and energj^ but the percentage of 

 food necessary for the formation of new tissue and the repair 

 of the old is deficient. In this respect he would derive 

 nearly as much benefit from a quart of whole milk and a 

 quart of skim milk, costing 10 cents, as from two quarts of 

 the mixed milk, at 14 cents. While in this case presented 

 a wide variation is shown, it is by no means the extreme ; 

 samples have been taken which tested 2.4 and 5.6 respec- 

 tively. 



You may say that, while the facts are as shown in the case 

 of the two cans, the same were not obtained in large quan- 

 tities. 



On two occasions samples have been taken from 50 dairies, 

 large and small. The average percentages were: fat, 3.9; 

 total solids, 12.61 ; solids not fat, 8.71. 



Samples of mixed milk, 3,000 quarts, showed : fat, 4 ; 

 solids, 12.54; solids not fat, 8.74. 



Out of 341 samples of milk analyzed, 42, or 16 per cent, 

 were found to be not of good standard quality. 



Of 163 samples analyzed, 59, or 36 per cent, have failed 

 to meet the required standard (3.7). 



The only disadvantage I can see is in a large business, 

 where there are several thousand quarts sold ; it would be 

 necessary to mix all the milk, and the customers would not 

 get milk from the same dairy every day, as now. But if 

 the large firms handling several thousand quarts a day 

 pasteurized their milk, and standardized it, there would 

 be no necessity of keeping each dairy separate ; all would 

 be served with the same quality of milk. 



The only apparatus necessary to standardize milk is a 



