Mii,K Suppi,Y 43 



shows signs of deterioration and decay before it reaches the con- 

 sumer. The risk of handling such milk is very great ; it may result 

 in total loss to the manufacturer. The trouble may and often does 

 begin before the process is completed. Unclean, abnormal, or partly 

 fermented milk, when subjected to the process, is prone to curdle 

 and whey off; the condensed milk becomes lumpy and shows other 

 defects. This is especially true where superheating is practiced and 

 where evaporated milk is made. 



Milk that has received the best of care on the farm may be 

 detrimental to the interests of the condensery, if it comes from 

 cows less than thirty days before their parturition, or from fresh 

 cows within the first seven days after calving, or from cows other- 

 wise in abnormal condition. Such milk is often abnormal in its 

 chemical properties, and, when subjected to high temperatures, 

 undergoes changes that make its manufacture into a marketable 

 condensed milk difficult. 



Control of Quality — Every well managed milk condensing fac- 

 tory plays the part of an educator in the production of sanitary 

 milk. The condensery usually issues a set of rules, setting forth 

 specifically the conditions under which the milk coming to the fac- 

 tory shall, or shall not be produced. Copies of these rules, which are 

 generally a part of the contract, are placed in the hands of all 

 patrons. The condensery employs one or more dairy inspectors 

 whose business it is to see that the rules are rigidly enforced. These 

 rules cover, in general, the following principal points: 



1. Cows. — The milk must come from healthy cows. Milk 

 from cows that are diseased, or that have a diseased udder, or that 

 are otherwise in poor physical condition, will be rejected. 



2. Feed and WatBr. — Do not feed weeds, roots, or other feed 

 stuffs possessing strong and obnoxious odors, such as onions, garlic, 

 turnips, cabbage, wet distillery slops, decayed, musty or sour silage, 

 or other fermented feed. (Some condenseries prohibit the use of 

 all silage. This restriction betrays prejudice and ignorance on the 

 part of the management concerning the great value and absolute 

 harmlessness of good silage as a dairy feed. It is an injury to the 

 dairy interests of the country. Corn silage or other silage, in good 

 condition, and fed in reasonable quantities, does in no way injure 

 the milk for condensing purposes.) The cows must be supplied 

 with clean, fresh water. 



