Condensed Milk and Mii,k Powder 17 



ually not very desirable. The farmers generally have small herds 

 and are not inclined to haul their milk daily. They prefer to take 

 their cream to the creamery once or twice per week, or whenever it 

 is convenient for them to do so. Again, they appreciate the feed- 

 ing value of the skim milk, and depend on the skim milk to raise 

 their young stock and pigs. When they take their milk to the con- 

 densery, there is no skim milk nor buttermilk left for feeding pur- 

 poses. 



The presence of whole milk creameries and cheese factories 

 does not disqualify a locality for milk condensing. On the con- 

 trary, it is a strong point in favor of a condensery site. The farm- 

 ers usually have reasonably large herds, they are accustomed to 

 take reasonable care of their milk and to haul it to the factory 

 daily, and the condensery prices are generally high enough above 

 the creamery or cheese factory prices to induce the farmers to pa- 

 tronize the condensing factory. 



Territories in close proximity of large consuming centers, 

 though dairying may have reached a high state of development, are 

 not desirable, owing to the continuous and growing demand for 

 fresh milk. Competition of this kind means high prices, which no 

 business tactics are capable of modifying. 



Water Supply. — The value to the milk condensing plant of a 

 generous and never-failing supply of clean, cool water cannot be 

 over-estimated. The folly of erecting condenseries without first 

 ascertaining the water supply has frequently compelled milk con- 

 densing companies to abandon new plants, merely because of lack 

 of water. 



In addition to the water used in the boilers and for washing 

 purposes, large amounts of water are necessary for condensing and 

 for cooling the condensed milk. It is estimated that the condensa- 

 tion of one pound of fresh milk requires about three gallons of 

 water. 



The water must be pure. In spite of all precautions, it will 

 come in contact, more or less, with the milk. Though all apparatus 

 and utensils holding and conveying milk and condensed milk may 

 be thoroughly steamed after rinsing with water, there are untold 

 channels through which the milk may become contaminated with 



