Thirty-fourth Annual Convention. ^^ 



inflammation, in which case the bacteria would be much increased. 

 I remember some experiments were made at Little Falls. Every- 

 thing was going along smoothly, when suddenly the bacteria in 

 a certain amount of milk jumped up to several thousand without 

 apparent cause and we found it was because of one cow that had 

 a little inflammation of the udder, not from the use of the milking 

 machine however, and she put all those bacteria in the milk, so 

 a little inflammation may increase the number of bacteria very 

 materially. I did not mention that but perhaps I should when 

 I gave the sources of bacteria. 



Member: — Is there much difference in the number of bac- 

 teria in the milk drawn at first and that drawn in the last stage 

 of the milking process? 



Mr. Lane: — Of course naturally the first few streams of 

 milk remove most of the bacteria in the udder and in the last 

 milk drawn you may not find any bacteria at all. Certified milk 

 dealers have taken advantage of that point and discard the first 

 few streams of milk which contain the bacteria, throw it away, 

 in order to have as few bacteria in the milk as possible. 



Member: — I understood you to say, Mr. Lane, that you 

 gave 40 points for flavor and 10 for appearance of package, but 

 I did not understand how many points on the score card were 

 given to bacteria, acidity and dirt. 



Mr. Lane : — Flavor receives 40 points ; next comes compo- 

 sition, which includes fats and solids not fat, which is given 25 

 points; then bacteria 20 points, acidity 5 points and appearance 

 of package and contents 10 points, which make the 100 points. 



Member: — This question may not be directly on this line, 

 but I would like to ask if Mr. Lane knows any difference in 

 the composition of skim milk after the cream is directly taken 

 off by the separator in high testing milk that would test 5 per 

 cent butter fat, and that from milk testing 3.60 to 3.80? I 

 have heard it said that skim milk from a Jersey dairy was not 

 as good as skim milk from an ordinary dairy. 



Mr. Lane: — That is a chemical question, but I will say that 

 the difference is not great. As far as the fat is concerned, there 

 should be no difference, that is, if Jersey milk were run through 

 a separator and the separator run properly, it would reduce the 

 fats to .1 per cent and would do the same in Guernsey, Holstein 

 or any other milk. 



