178 UNIVERSITY OF COLORADO STUDIES 



to pasteurization followed by insufl&cient cooling. The dealer will 

 no doubt reply that had we kept this cool as the other portion of the 

 sample, this increase would not have taken place; however, it is our 

 opinion that if one is to treat milk in such a manner as to cause it to 

 deteriorate more rapidly than normal, he should apprise the pubhc 

 of that fact and indicate to the consumer how such deterioration may 

 be prevented. In a later paper one of us will consider the advisability 

 of commercial pasteurization of milk in a city as small and as close 

 to the producing dairies as is Boulder. Without much consideration 

 of the subject it seems to us that it is unnecessary and may be 

 extremely harmful. 



Thirteen of the thirty-one samples fail to meet the butter fat 

 requirement. This, however, is better than the first series, where only 

 one-half of the samples were up to the standard. 



In Chart V we have arranged the Producer Numbers in numerical 

 order and following each number is found the initial count of each 

 sample and the butter fat percentage when determined. In the last 

 colvunn is the average of all the butter fat determinations on milks 

 from that dairy. In case only one determination was made, that has 

 been set down as the average, but this may be a questionable pro- 

 cedure. We suggest that the reader give this fact due allowance in 

 interpreting the results. 



We attempted a classification of these dairies into four groups, 

 good, fair, doubtful and poor. Here again we were met with the 

 fact that to so classify we must often compare the results of many 

 examinations of one dairy's milk with a single examination of another. 

 This obviously would be unfair, so we have deferred such a classi- 

 fication until such time as we have made a comparatively equal num- 

 ber of examinations of each dairy's product. Furthermore, in making 

 such a classification it is best to take into consideration such other 

 factors as the condition of the cattle, premises and attendants, care 

 of utensils, manner of cooling, etc. Without a knowledge of these a 

 thoroughly reliable rating is impossible. For this reason it will be 

 advisable to complete this investigation with a rating based upon some 

 score-card system.^ 



' A thorough study of this phase of the work will be undertaken by one of us and reported independently. 



