96 EEPORT OF THE No. 55 



"When the quality of cheese is' the finest that is put on the market, it no doubt 

 stimulates consumption and by so doing increases the price per pound. 



"Quoting from some experiments carried on in Western Ontario during the 

 season of 1909, we find that where milk arrives at the factory over-ripe (sour) 

 and tainted, a loss will occur during the manufacture equal anywhere from 10 to 

 30 Ibs. of cheese in a vat of milk containing 5,000 Ibs. This loss will be somewhat 

 according to the degree of acidity at which the milk is received. Putting cheese 

 at 11 cents per pound, we have a loss to the patrons of from $1.10 to $3.30 on 

 5,000 pounds of milk. Not only have they this loss, but it is impossible with even 

 our most skillful makers to produce chees'e from such milk that will pass as the 

 finest, so that often there is a second loss on quality when the cheese are placed 

 on the market, anywhere from 1-8 to 1 cent per pound of cheese. 



"Cheese made from tainted or over-ripe milk when placed on the market must 

 not only often be sold at a lower price, but take the place of the finest cheese, and 

 in that way help to stop consumption, as consumers will buy a larger quantity of 

 fancy goods" even at higher prices than they will goods of poor quality and flavour. 

 The other producers of milk must also suffer in many cases for the neglect of a few 

 patrons who do not take proper care of the milk, since all the milk is mixed to- 

 gether on arrival at the factory and any loss on quantity or quality must be borne 

 by all the patrons of the factory, although the tainted milk may have been fur- 

 nished by only a few patrons. 



"Something along the same lines may be said with regard to the production of 

 cream for the creameries. When thin, sour, tainted cream is sent to the creamery, 

 the butter will be of poor quality, off in flavour, lacking the neces'sary keeping qual- 

 ities, and the loss of fat in the buttermilk after churning will be very much greater 

 than from cream received in proper condition. So that not only does the general 

 quality of the butter made depreciate in value, but a less quantity can be made from 

 the cream. Poor butter also lessens consumption and becomes more or less a drug 

 on the market, besides injuring the reputation of the finest creamery butter. 



"The sanitary condition of our factories also has an effect on the general price 

 received, since if consumers are assured that all dairy products are manufactured 

 under clean, sanitary conditions, and by men who are known to be clean and tidy, 

 they will without any hesitation buy a greater quantity of such products. 



"Arguments innumerable can be put forward that clean, sanitary, business- 

 like methods will create profits in the dairy business. We believe these up-to-date 

 methods are growing in Western Ontario/' 



INSTRUCTOR GIVES CONCRETE ILLUSTRATION. 



As a result of his experience during the pas't summer as Dairy Instructor, 

 S. S. Cheetham makes the following statement: 



"What is much needed at the present time is that the factories and. their sur- 

 roundings inside and out be kept in a better sanitary condition, with a cool curing 

 room in connection, where the temperature can be controlled and the whey properly 

 pasteurized from start to finish, and the raw material delivered to the factory in 

 a clean, sweet, cool condition. With these conditions we should have no difficulty 

 in making 2.6 of a pound of cheese for every pound of fat in the milk. One of our 

 factories* which is equipped with a cool curing room, where the temperature can be 

 controlled, started pasteurizing whey last spring and they succeeded in making 2.6 

 of a pound of cheese for every pound of fat in the milk from May 1st until Novem- 



