IQ2 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



Q: — I have been waiting to hear some one tell about the condition of 

 the skim milk when it comes back from the creameries, and under some 1 

 of the conditions I would not feed that milk to a thoroughbred calf if you 

 would give me ten dollars; it all depends on the quality of the milk when 

 it comes back. 



A: — If you take your miik in the morning you feed your calves fresh 

 skim milk. 



Q. — What do you do with the balance? 



A: — We feed just twice a day. If any balance* over and above what 

 we feed the calves, the rest of it goes to the pigs right away. 



Q: — Why shouldn't the condition of skim' milk kept twelve hours 

 and warmed up again and fed to the calves be just as good as when it 

 comes from the cow? 



A: — I would insist on its being pastuerized. You won't get as good 

 a production after getting it strained, after being separated; better pas- 

 tuerize it. 



Q: — When pastuerized; isn't it equally good then? 



A: — I should judge it would be. 



Q: — Most milk is taken in the morning and brought back. That milk 

 is kept 36 hours in order to feed to calves. In hot weather you have got 

 to keep milk cooler than most men do to feed it to calves? 



A: — We are speaking of pastuerized skim milk. 



Q: — I understand it comes fr N om the creamery pastuerized. 



A: — If you trace the matter back you will find it will come back to 

 the dairyman. The large trouble* probably is that it don't arrive at the 

 creamery in' proper condition. 



Q: — What is the point in making it keep? What's the reason? What 

 does it do? 



A: — It would still leave germs that produce other bacteria. They 

 would not be killed at 155. 



Q: — That there are some bacteria of a different} sort that is left in 

 after it is pastuerized? 



