19O9 MILK COMMISSION. 71 



In 1901, a dairy was opened in Copenhagen for supplying milk to the city. The 

 head office is in Copenhagen and Mr. J. G. Smith is the General Manager. In ad- 

 dition to the Copenhagen dairy, there are four branches. Three thousand cows 

 supply the milk to the Copenhagen dairy and ten thousand cows' supply milk to the 

 four branches. Forty carts or waggons start out every morning between 5 and 5.30 

 to deliver milk. In addition to the driver, there are six boys to each waggon for 

 distributing the milk, all of which is bottled. 25,000 bottles are delivered, each 

 holding one litre of milk (one litre equals .88 quart). The milk is brought in by 

 rail, most of it coming 60 miles. It is delivered right at the dairy every night be- 

 tween 10 and 12 o'clock. The evening and morning milk are kept in separate cans 

 labelled. It is cooled at the farms to about 46.4 degrees F., and when received 

 it stands at about 60.8 degrees F. First of all at the dairy it^is cleaned by passing 

 through a separator run at 700 revolutions per minute (4,000 to 5,000 revolutions 

 would separate the cream). The cleaning is at the rate of 2,500 litres per hour for 

 each machine. Then it is cooled to 35.6 to 37.4 degrees F., bottled and sealed and 

 is ready for delivery. There are five bottling machines, each of which fills 1,000 

 bottles per hour. When the drivers return, any milk left unsold is separated and 

 the cream made into butter. The skim milk is 1 pasteurized. The milk sold is not 

 pasteurized. Mr. Smith does not believe pasteurizing is necessary in their methods 

 of producing and handling the milk. The bottles returned are cleaned by machinery. 

 First they are washed in cold water, then in water at 149 degrees F., and afterwards 

 with water and soda. Five machines each clean 1,000 bottles per hour, so that it 

 takes five hours to clean up the whole supply of 25,000 bottles. 



While the general executive business of the company is in the hands of the 

 manager, the general supervision of the work and the inspection of all the opera- 

 tions are in the hands of a Control Committee consisting of two persons. At the 

 time of our visit the members of this Committee were Mr. C. 0. Jensen, Professor 

 of the Eoyal College of Veterinary Surgeons of Copenhagen, and Dr. Schierveck, 

 Lecturer at the L r niversity (a Doctor of Medicine). The herds are under systematic 

 inspection by the Company's Veterinary. The following regulations set forth in 

 general terms the responsibilities and duties of the Committee, the Veterinary, and 

 the main regulations under which work is carried on. 



A. 



1. Milk sellers must covenant to allow their herds to be inspected as often as 

 the Company considers it necessary, by their veterinary surgeon, and to give such 

 surgeon any information respecting the herd, and methods of feeding and milking. 

 Milk sellers undertake % to carry out any orders given by the veterinary surgeon. 



2. Any cattle described by the veterinary surgeon as being infected with tuber- 

 culosis must immediately be separated from the remainder and slaughtered, or dis- 

 posed of, as quickly as possible. Cattle that for other reasons are set aside by the 

 veterinary must, according to his instructions, either be removed entirely from the 

 stable or put up at the other end of same. The milk must not be delivered, and 

 they must not be put back into the herd until leave has been granted by the vet- 

 erinary. 



3. In the event of cattle becoming diseased between two visits of the veterinary, 

 milk sellers covenant immediately to separate animals, especially if tuberculosis, 

 inflammation of dugs, milk fever or acute diarrhoea occur, and in such case retain 

 the milk from such cows and to inform the veterinary. Any milk so retained will 

 in such case be paid for until the veterinary's opinion has been given. In the event 



