580 MILK 



the purpose of improving dairy herds. The first one was started 

 by the Michigan Agricultural College in 1908, and on July 1, 

 1917, there were 36 active associations in 17 states, with a mem- 

 bership of 1158 owning 189 pure-bred' bulls (Winkjer). A co- 

 operative bull association is formed by a number of producers 

 whose territory is divided into five or more blocks. A high-grade 

 bull is purchased for each block, and after the bulls have served 

 for two years they are moved to the next block to prevent inter- 

 breeding. By this scheme the bulls are useful for ten years or 

 more. The quality of the herds is improved, while without a 

 co-operative bull association each farmer has to own a separate 

 bull. While a scrub bull may cost about $75, the actual invest- 

 ment in a high-grade bull belonging to an association is one-third 

 to one-quarter this amount. Other advantages of co-operative 

 bull associations are less expense for feed, since several farmers 

 own one pure-bred bull instead of each producer owning one 

 scrub; the chance of raising a herd of one breed; the encourage- 

 ment of community breeding; and the importance of bringing 

 producers together, a factor of educational value. Furthermore, 

 a producer who has invested in a pure-bred bull may not get 

 appreciable results for three years or more, and may become 

 impatient and sell his bull. Belonging to an association would 

 prevent such a mistake. 



Milk producers have been rather slow in recognizing the ad- 

 vantages of co-operation, but many co-operative creameries and 

 cheese factories have demonstrated the expediency of organiza- 

 tion. The advantages of united efforts are chiefly; 1, The reduc- 

 tion of expense in handling the product; 2, the ready disposal of 

 the product and reduction of waste; 3, the improvement of the 

 quality of the product economically as well as from a sanitary 

 viewpoint, and 4, the economic use of by-products, such as whey 

 and skimmed milk. 



3. Some by-products on dairy farms have proved of value 

 when properly cared for. The manure can be utilized profitably 

 for fertilizing purposes. Skimmed milk is a useful food in the 

 home. This is not recognized by the public, and consequently 

 the demand for it is small. The dairyman must dispose of his 

 skimmed milk in some other way. It may be used for feeding 

 calves and swine or sold for the manufacture of casein, which is 

 used for a number of purposes (see page 83). Buttermilk from 

 creameries is also used largely for feeding hogs. Both skimmed 

 milk and buttermilk from creameries should be pasteurized before 

 they are utilized for food. 



Buttermilk and skimmed milk can be used for the manufac- 

 ture of casein, which has been previously shown to have a ready 



