March, 1936] Maintenance of Grade A Milk 23 



sary to scour on an average of every six days, principally because over 88 

 per cent of them were using soap in the washing water. 



In sterilizing the equipment the Grade A dairymen, with few exceptions, 

 used boiling water before each milking period. The exceptions were one 

 who used steam regularly and two who used a chemical solution. Of the 

 Grade B producers in Monroe, 10 sterilized with boiling water after the 

 night milking, 23 after the morning milking, and one used a chemical solu- 

 tion once a day. 



Only two Grade B producers used boiling water in a container with a 

 tight cover on the stove when sterilizing the equipment. The others used 

 a dishpan or the pails in the sink and poured the boiling water over the 

 equipment. Over 27 per cent of the Grade A producers boiled the equip- 

 ment in a container on the stove.* The others followed the practice of pour- 

 ing the boiling water over the equipment in the sink. 



The amount of boihng water used in sterilizing was almost identical 

 for the Grade A producers morning and evening. It was slightly less for 

 the B producers at Pattee in the evening; but about one-third as much 

 boiling water was used in sterilizing at night by the Grade B producers in 

 Monroe. (See Table 10.) 



There was very little difference in the amount of boihng water used per 

 piece of equipment by any producer in the three groups. 



A decided difference was found between the average time that a pail or 

 strainer was kept in the boiling water. The pails and strainers of the Grade 

 A producers were kept in the boiling water an average of 2.4 minutes at 

 night and 2.5 minutes in the morning; those of the Grade B producers at 

 Pattee 1.5 minutes night and morning, and those of the Grade B producers 

 at Monroe were given a "ducking" lasting from 6 to 12 seconds. The milk- 

 ing machine pails and rubber fared a trifle better. 



The total time utilized by the producers in all three groups in washing 

 and sterilizing the equipment night and morning was in about the same pro- 

 portion as the amount of water used ; that is, the Grade A and B producers 

 at Pattee used the same amount of time morning and evening because they 

 were doing almost identically the same job. The B producers at Monroe 

 got through the job in one-fourth the time at night as in the morning. 



It is impossible to place an accurate figure on the value of the time used 

 by the Grade A men, and not used by the Grade B men. One thing is cer- 

 tain: none of the Grade A men would recommend using less boiling water 

 or doing the job in less time. A loss in premiums would follow immediately. 



In analyzing the essential differences between Grade A and Grade B 

 dairymen, we find certain practices which are followed regularly, morning 

 and evening, in the care of Grade A milk which are not followed regularly 

 in the care of Grade B milk. There are extra costs for ice and also for 

 equipment, but when these costs are compared with the total premiums 

 paid they are of little importance. Extra time is the principal factor of cost 

 in caring for Grade A milk ; more time is used in washing and sterilizing the 

 equipment and in washing the udders. As a class the Grade A dairymen 

 have developed a higher standard of technique. They give everlasting 

 attention to the details which are necessary if they are to receive first pre- 

 miums. 



* At the date of this writing, January 7, 1936, the per cent of Grade A dairymen at Pattee using 

 containers with tight fitting covers and boiling water on the stove when sterilizing the equipment had 

 increased to about 78. 



