92 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



A little higher per cent (.25) should be allowed for acidity in 

 cream than in milk and in judging the appearances and general 

 condition of the product such points as lumpy and frothy condi- 

 tion are taken into consideration. 



The Educational Value of Milk and Cream Contests. 



Such tests as these are of great value in pointing out to 

 dairymen their defects in handling milk and showing possibilities 

 in the production and keeping quality of clean milk. At the 

 national Dairy Show in Chicago, held February, 1906, the re- 

 sults were most gratifying in showing the keeping qualities of 

 sanitary milk. Some of the samples remained perfectly sweet 

 after being shipped a thousand miles across the country, put in 

 storage at a temperature of about 32 degrees F. for two weeks, 

 and then reshipped a distance of 900 miles to Washington, D. C, 

 where they were stored in an ordinary ice box for several weeks 

 longer, some of the certified samples being still sweet after five 

 weeks. A part of the box of cream entered in this contest was 

 placed in cold storage in Chicago at a temperature of 33 degrees 

 F. and remained sweet and palatable for a period of seven weeks. 



Superiority of Certified Over Market Milk. 



The so-called certified milk entered in this contest was quite 

 superior to the market milk, the total scores averaging 94.8 

 and 89.7, respectively for the two classes. This result goes to 

 show that certified milk is a superior article, and is actually 

 worth more when we consider its better flavor and keeping qual- 

 ities and freedom from objectionable bacteria, and, further, the 

 fact that the richness of the milk is guaranteed. It is apparent 

 that the producer of certified milk must be a thoroughly capable 

 man. He must understand matters pertaining to the healthful- 

 ness of cows, the effect of disease or any inflammation or unus- 

 ual condition of the cow upon the milk, also the composition 

 and effect of the various feeding stuffs on the cows, the effect 

 of overfeeding, and unusual disturbances which effect the quality 

 or flow of the milk ; he must have some knowledge of bacteria 

 and know the importance of sterilizing utensils, which are one 

 of the sources of bacterial contamination. He must appreciate 



