Condensed Milk and Milk Powder 27 



flushed with solder ; milk pumps should be brass lined ; no black iron 

 pipes should be used for transferring milk ; all milk pipes should 

 be of galvanized iron or copper, heavily tinned over on the inside ; 

 long lines of milk pipes should be equipped with unions at short 

 distances ; crosses or sanitary couplings should be used in place 

 of elbows, in order to render all sections of the milk pipes easily 

 accessible to flue brushes. 



CHAPTER III 

 MILK SUPPLY 



Basis of Buying Milk. — The prices which the condensery pays 

 the patrons are not usually governed by any board of trade. They 

 do not even necessarily follow the quotations of the butter and 

 cheese market. They are generally announced from three to six 

 months in advance. They average, in most cases, from twenty to 

 fifty cents higher per hundred pounds of milk than those paid by 

 the creameries and cheese factories. 



Most condenseries pay for the milk on the one hundred pound 

 basis. Some factories are still clinging to the Mediaeval custom 

 of buying milk by the quart, using the yard stick for the remnant 

 cans. Other factories are paying a stated price for all milk test- 

 ing say 4 per cent, fat and over, and make corresponding reductions 

 for milk containing less than 4 per cent. Still others pay a premium 

 for milk testing over 4 per cent. fat. A few concerns only are buy- 

 ing their milk on the butter fat basis. 



As far as the condensery is concerned it would be entirely 

 feasible to pay for all milk strictly on the butter fat basis. Milk rich 

 in fat, and therefore rich in solids, yields more condensed milk than 

 milk poor in fat. To pay by the hundred weight, regardless of qual- 

 ity is a practice which discriminates in favor of breeds of low-test- 

 ing milk and against breeds of high-testing milk. For the sake of 

 justice to the milk producer, it is to be hoped that the milk con- 

 densing companies may soon break away from old traditions and 

 antiquated practices, and adopt the only fair and up-to-date method 

 of buying milk on the butter fat basis. 



Quality. — The quality of the fresh milk is the first and most 

 important factor to be considered. The milk condensing factory, 



