^36 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



you would get half the bacteria of milk out, but you run a small amount 

 ■through and it might be so. 



Mr. Goldsmith: Will it be of great benefit to the quality of the butter, 

 especially as to flavor, if all these impurities could be taken out before 

 getting to the heating process or through the separator? 



A. Yes sir, I think it would. 



Q. It would improve the flavor of the butter? 



A. Yes, decidedly. In milk as ordinarily produced you have a great 

 deal of bacteria that produces a bad flavor and also a good deal of this filth 

 "that has been spoken of, and both are objectionable. 



Q. Suppose that these impurities and this filth were rapidly thrown 

 from the milk, would it not carry a lot of the bacteria germs with it? 



A. That would depend again on how the filth gets into milk. Most of 

 it very frequently is dissolved. Again some would be seperated in milk 

 and simply throwing filth out wo'.ild not necessarily throw the bacteria 

 away. 



Q. Bacteria I thought and filth were pretty much one and the same 

 thing? 



A. When you get filth in milk you get bacteria. 



HOW TO MAKE CREAMERIES PAY. 



JOSEPH NEW MAN OF ELGIN, ILL. 



It is getting a little late so I will make my paper very short. 



The subject the Secretary gave me, "How to make creameries pay," 

 I don't see why they should select me to tell you how to do it; I would 

 like to know how to do it myself. 



The foundation of making creameries pay; we will have to start at 

 the farm. If you have listened to the five previous papers this morning 



