82 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



have the consumer get the idea that your milk is produced under 

 insanitary conditions. They are not slow to discriminate when 

 they know wdiat the conditions are at the dairies. When we pub- 

 lished the daries in New Jersey — and every dairy that sells milk 

 to Mount Clare was rated on this score card method, and the bac- 

 teria count was taken and published — if the conditions were 

 filthy the consumers knew it. - The cards are gathered at the end 

 of each month. Milk test, so and so, the fat 4^2 per cent, condi- 

 tion at the dairy excellent, and so on. And No. 2 milk runs up to 

 800,000 bacteria, and so on up. The boards of health showed 

 their average for the year, and there was a difference between 

 9,000 bacteria for the best dairy, and to 340,000 for the poorest. 

 Up to 10,000 to 15,000 to the c. c, ten cents a quart for the milk 

 and a great demand for it. Why? Because (the consumer 

 knows the conditions. 



O: — Do they send score cards to the dairies? 

 A : — Send out inspectors in Washington to every dairy, 

 and he gives the dairyman a score and explains why he cuts 

 them on certain things. 



O: — You haven't said a word about pasteurizing or steril- 

 izing milk on that? 



A : — Well, the ideal milk is clean milk that has not been 

 renovated or changed. But there are conditions where, perhaps, 

 pasteurizing is the better of the two evils. In New York City 

 at the present time, the dairymen supplying milk to that city 

 are not in the sanitary conditions they should be, and the milk, 

 as it comes into the city, contains a very high bacteria count, and 

 would not keep more than 24 hours. What are you going to 

 do? If you do not pasteurize that milk, by the time it reaches 

 the consumer it is going to be sour. There may be a condition 

 where pasteurization is better than no pasteurization. 



Q : — You mean to say that if you have a dairy that will 

 score from 75 to 90 that it is better without pasteurization? 



A: — Oh yes. Seventy or above produces milk that will 

 keep three or four days or a week. We have only just begun 

 to study out this question. At the National Dairy Show in 

 Chicago there were 45 exhibitors from all over the country. 



