FORTY-FIRST ANNUAL CONVENTION 195 



oi interdependence which really exists between the creamery 

 and 'the cream producer. Good butter cannot be made from an 

 inferior grade of cream. The better the quality of the butter 

 produced the greater will be the demand. The high-grade but- 

 ter .commands the highest price, even when the market is well 

 stocked with the lower and cheaper grades of butter. If the 

 creamery is forced to sell at a lower price owing to the poor 

 grade of butter produced, it follows that the creamery cannot 

 pay as much for the butter fat. The dairymen of the country 

 lose thousands of dollars annually, due to the lower price paid 

 for poor butter. The present need is for a calm survey of the 

 sittiation that shall result in a thorough understanding and co- 

 operation of cream producers, creamerymen, legislators and edu- 

 cators. 



Our ideas of sanitation dre materially advancing, and as 

 time goes on the public will demand that more and more care 

 be exercised in the production of foodstuffs. Where is the in- 

 telligent person today who is satisfied to have his milk cleaned 

 by straining out the filth that has gained access to it through 

 careless production? He knows that suspended impurities and 

 taints cannot be overcome by this method, and he demands that 

 the product must be kept clean and pure from the time it is 

 drawn from the cowl's udder until it is ready for constimption. 



The intelligent farmer of today knows, too, that bacteria 

 growth in milk and cream is the greatest factor in the deteriora- 

 tion of that product. However great care may be exercised in 

 the milking process and in the care of , dairy utensils, some bac- 

 teria invariably gains access to the milk during the process of 

 handling, and these must be checked in their growth as far as 

 possible. 



The following figures illustrate quite forcibly the import- 

 ance of low temperatures in controlling bacterial growth : 



Temperature of milk, 32 degrees F. ; time held, 10 hours; 

 number of bacteria per cubic centimeter, 3,300; 50 degrees, 10 

 hours, 11,580; 60 degrees, 10^ hours, 15,120; 70 degrees, 11 

 hours, 188,000; 80 degrees, ii hours, 2,631,000; 90 degrees^ 

 11^ hours, 4,426,000. 



