ILLINOIS STATE DAIRYMEN'S ASSOCIATION 93 



the fact that injudicious feeding of turnips, garlic, ragweed, 

 and unsound silage will produce undesirable flavors in the milk, 

 and must know how to guard against them. The work of the 

 producer of certified milk is often too little appreciated by those 

 who require such milk for the sick room, infants, etc. They 

 should rejoice in the fact that by paying a little higher price 

 than that charged for ordinary milk a product can be secured 

 that is guaranteed to be rich, pure, clean, wholesome, and pro- 

 duced from healthy cows. 



It may be said concerning the market milk exhibited at the 

 National Dairy Show that a large percentage of the samples 

 remained sweet for a week in the exhibit case, the temperature 

 of which was about 50 degrees F. While these samples probably 

 represent a \ery much higher quality of milk than that ordinarily 

 supplied to our cities, it demonstrated that market milk will keep 

 for several days if handled with reasonable care and held at a tem- 

 perature below 50 degrees F. 



While no definite percentage of fat was specified for market 

 milk except that it should be above the government standard 

 of 3.25 per cent, it is of interest to note the wide variations shown 

 in the 23 samples exhibited, namely. 2.6 to 7.1, the average being 

 4.5. It is known that such wide variations are not uncommon 

 in many of our cities. 



It may be stated that these wide variations occur not only 

 in the milk supplied by different dealers, but in the milk from 

 the same dealer from day to day, particularly where the "dippage" 

 system is practiced. These variations may be due to not proper- 

 ly mixing the milk from the different cows, or failing to mix the 

 milk in the can before dipping it out. This results in dissatis- 

 faction on the part of the consumers, for the reason that they 

 do not want cream delivered to them one day and a product 

 approaching skim milk the next. This question of uniformity 

 is one of great importance to both producer and consumer. 



Sanitary Methods More Important Than Breed of Cows. 



The fact is also of interest that both the milk and cream 

 which won the medals at the contest were produced from herds 



