19O9 MILK COMMISSION. 93 



STATEMENT BY PROF. DEAN. 



On the sanitary production of milk for the manufacturing of cheese, butter 

 and condensed milk, H. H. Dean, Professor of Dairying at the Ontario Agricul- 

 tural College, makes the following statement: 



"This may be considered as a triangular or three-sided question the farmer's 

 or milk producer's, the manufacturer's, and the consumer's. For our purpose we 

 shall reverse the logical order and consider first the consumer's interest in the 

 subject. 



"Every household has butter of some kind on the table for the most part three 

 times a day. Cheese is not so largely used in Canada as in Great Britain because 

 Canadians have yet to learn the food value of cheese in their dietary. Condensed 

 milk and milk powders are coming more into general use. Because of these facts 

 the consumers are largely interested in the question of clean and sanitary milk used 

 in the manufacture of their food products. Hardly anyone would care to use food 

 that he knew to be produced from dirty or unsanitary raw material. It is because 

 of the consumer's ignorance that so little is heard from him on this question. It 

 would pay him to insist upon strictly s'anitary milk and cream and sanitary places 

 of manufacture, and then be willing to pay the cost for clean food. The improve- 

 ment in health and the additional earning power resulting from clean, wholesome 

 food would more than counterbalance the extra price required for the production 

 of the best manufactured dairy goods'. 



"All manufacturers of dairy products know that it is much easier to make 

 fine goods and more of them out of good than out of j)oor raw material and that it 

 is easier to sell first-class finished products than it is to sell inferior goods. The 

 finest cheese, butter and condensed milk almost sell themselves. Customers are 

 looking and asking for them and they are pleased when 'they receive them. A 

 pleased customer makes" trade easy. 



"Tainted or gassy milk is much more difficult to handle and turn into first- 

 class finished products than is clean milk. More labour is required to manufacture 

 inferior raw material. Hence, the manufacturer has a double interest in trying 

 to secure better milk and cream his customers will be better pleased with his goods 

 and the cost of manufacturing is' reduced. The foregoing principles apply whether 

 the manufacturer be a private owner or a joint stock company. 



"Assuming that the milk producer will receive pay for clean milk and cream, 

 and that those who do not come up to a certain standard of care and cleanliness 

 will be forced out of the business, I offer the following suggestions on how to 

 produce reasonably clean and sanitary raw material for the manufacture of finished 

 dairy products. 



"A clean, healthy cow is the first thing necessary. When healthy cows are 

 out of doors on clean, dry pasture fields, we have ideal conditions for the produc- 

 tion of clean milk. It is when cows are brought inside that the trouble begins. In 

 spite of all the devices and contrivances in use on dairy farms, the ideal sanitary 

 housing of cows has not yet been solved. A well ventilated stable, stalls of proper 

 length with a "drop" behind the cows, having the udders and flanks clipped, and 

 the frequent use of curry comb and brush (we have now vacuum cow cleaners) 

 will assist very much in getting clean milk. Give the cows exercise every day in fine 

 weather. 



"Cement floors and mangers having little or no woodwork in connection with 

 them are great aids in obtaining clean milk. If the cows tend to cripple on the 



