SUMMARY 



1. A study was made of the factors which affect the quality of Grade A 

 milk and the premiums paid to producers of Pattee Station at West Canaan, 

 N. H. 



2. In summer fewer Grade A producers keep their bacteria counts under 

 10,000 than at any other time of year. Premium rates are the highest during 

 the summer months. ( See Figure 1 and Table 1 . ) 



3. The amount of milk on which premiums were paid declined from 

 5,412,877 pounds in 1931 to 5,178,157 pounds in 1932. and to 3.683.U7 

 pounds in 1933. The premiums paid totaled $18,478.50 in 1931, $19,199.23 

 in 1932, and $13,780.56 in 1933. These premiums represented from 12 to 

 14 per cent of the gross milk receipts. The average premium paid Grade A 

 producers ranged from $196.58 in 1931 to $142.07 in 1933. (See Table 3.) 



4. Very little correlation was found between the dairy scores made by 

 the milk inspector for the Boston Board of Health and the bacteria counts of 

 the same Grade A producers. (See Figure 2.) 



5. Loss of premiums was traced to lack of sterilizing the equipment for 

 38 per cent of those having high bacteria counts. The other principal factors 

 were: poor cooling, 20 per cent; gargety milk, 21 per cent; and labor prob- 

 lems, 13 per cent. (See Table 4.) 



6. The above-mentioned factors caused bacteria counts ranging from 

 25,000 to 810,000 during the three-year period. (See Table 5.) 



7. Considerable improvement was made in the control of these factors. 

 Less than half as many reported trouble from improper sterilizing in 1933 

 as in 1931. There was a steady decline in the number having cooling trouble, 

 chiefly because they had installed cork-insulated tanks. On the other hand, 

 there was a definite increase during the three-year period in the number hav- 

 ing trouble with gargety milk. (See Table 4.) 



8. The most important single factors in the total lost premium account 

 for the three-year period were: sterilizing, $1,542.18; cooling, $331.74; 

 and gargety milk, $290.86. On a combination basis, sterilizing, unreliable 

 hired help and milking too soon after freshening were the most costly, 

 amounting to $1,380.22. (See Table 6.) 



9. When the Grade A producers are compared with Grade B produc- 

 ers, the most important differences are found in the milking practices, the 

 washing and sterilizing of equipment, the amount of ice used, and the time 

 used by Grade A producers in sterilizing. So far as the extra costs are 

 concerned between the two groups they are not important. As a class the 

 Grade A producers look after the details regularly, morning and evening, 

 which will insure milk of high quality. (See Tables 7, 8, 9 and 10.) 



1 



