U. S. DEPARTMENT OF AGRICULTURE, BUREAU OF ANIMAL INDUSTRY. BULLETIN No. 87. A. D. MELVIN, CHIBF OF BUIBAU. < MARKET MILK INVESTIGATIONS II.-THE MILK AND CREAM EXHIBIT AT THE NATIONAL DAIRY SHOW, 1906. BY CLARENCE B. LANE, B. S., Assistant Chief of Dairy Division, Bureau of Animal Industry. WASHINGTON: GOVERNMENT PRINTING OFFICE. 1906. University of California Southern Regional Library Facility ORGANIZATION OF THE BUREAU OF ANIMAL INDUSTRY. Chief: A. D. MELVIN. Assistant Chief : A. M. FARRINGTOX. Chief Clerk: E. B. JONES. Dairy Division: ED. H. WEBSTER, chief; CLARENCE B. LANE, assistant chief. Inspection Division: RICE P. STEDDOM, chief; U. G. HOUCK, associate chief; MORRIS WOODEN, assistant chief. Quarantine Division: RICHARD W. HICKMAX, chief. Animal Husbandman: GEORGE M. ROMMEL. Editor: JAMES M. PICKENS. Artist: W. S. D. HAINES. Librarian: BEATRICE C. OBERLY. LABORATORIES. Biochemic Division: MARION DORSET, chief. Pathological Division: JOHN R. MOHLER, chief. Zoological Division: BRAYTON H. RANSOM, chief. EXPERIMENT STATION. E. C. SCHROEDER, superintendent; W. E. COTTON, assistant. MEAT INSPECTION. Inspectors in charge. Arkansas City, Kans. Dr. R. W. Tuck, care Hen- neberry & Co. Austin, Minn. Dr. M. O. Anderson, care George A. Hormel & Co. Baltimore, Md. Dr. H. A. Hearick, 215 St. Paul street. Bloomington, 111. Dr. Frederick Braginton, care Continental Packing Company. Boston, Mass. Dr. J. P. Ryder, 141 Milkstreet. Bright wood, Mass. Dr.W. J. Murphy, care Spring- field Provision Company. Buffalo, N. Y. Dr. B. P. Wende, Live Stock Ex- change Building, East Buffalo. Cedar Rapids, Iowa. Dr. T. A. Shipley, care T. M. Sinclair & Co. Chicago, 111. Dr. S. E. Bennett, room 316 Ex- change Building, Union Stock Yards. Cincinnati, Ohio. Dr. A. G. G. Richardson, care Union Stock Yards. Cleveland, Ohio. Dr. E. P. Schaffter, care Cleve- land Provision Company. Davenport, Iowa. Dr. E. L. Bertram, care Henry Kohrs Packing Company. Denver, Colo. Dr. VV. E. Howe, care Western Packing Company. Des Moiues, Iowa. Dr. Chester Miller, care The Agar Packing Company. Detroit, Mich. Dr. L. K. Green, care Hammond, Standish & Co. Eau Claire, Wis. Dr. G. W. Butler, care Drum- mond Brothers. Fort Worth, Tex. Dr. A. H. Wallace, care Swift &Co. Hutchinson, Kans. Dr. J. E. Blackwell, care Hutchinson Packing Company. Indianapolis, Ind. Dr. N. C. Sorensen, care Kin- gan & Co. Jersey City, N. J. Dr. Julius Huelsen, care The Jersey City Stock Yard Company. Kansas' City, Kans. Dr. L. R. Baker, room 332 Live Stock Exchange. Lafayette, Ind. Dr. J. E. Cloud, care Kern Pack- ing Company. Los Angeles, Cal. Dr. A. E. Rishel, care Cudahy Packing Company. Louisville, Ky. Dr. H. H. George, 507 Johnson street. Mankato, Minn. Dr. H. H. Dell, care Macbeth & Gardner. Marshalltown, lowa.-rDr. J. O. F. Price, care Brittam & Co. M;!--IIII City, Iowa. Dr. Robert Jay, care Jacob E. Decker & Sons. (Concluded on Milwaukee, Wis. Dr. A. E. Behnke, room 432 Fed- eral Building. Nashville, Tenn. Dr. W. B. Lincoln, care Ten- nessee Packing and Provision Company. National Stock Yards, 111. Dr. J. B. Clancy. | Nebraska City, Nebr. Dr. W. H. Gibbs, care Mor- ton-Gregson Company. I Newark, N. J. Dr. A. F. Martins, care Swift & Co. New Haven, Conn. Dr. Albert Long, care Sperry & Barnes. New York, N. Y. Dr. H. N. Waller, 109 West Forty-second street. Oklahoma City, Okla. Dr. Raymond Johnson, P. O. box 1285. Ottumwa, Iowa. Dr. Joshua Miller, care John Morrell & Co. Philadelphia, Pa.-rDr. C. A. Schaufler, 131 South Second street. Pittsburg, Pa. Dr. F. W. Ainsworth, Union Stock Yards. Portland, Oreg. Dr. Clarence Loveberry. room 402 Custom-House (new). Quincy.Ill. Dr.J. S.Kelly, careBlomerit Michael Co. St. Louis, Mo. Dr. J. J. Brougham, care Missouri Stock Yards Company. San Diego, Cal. Dr. Robert Darling, care Charles S. Hardy. San Francisco, Cal. Dr. George S. Baker, care Western Meat Company. Seattle, Wash. Dr. O. B. Hess, care Frye-Bruhn Company. Sionx City, Iowa. Dr. G. A. Johnson, Exchange Building. Sioux Falls, S. Dak. Dr. Herman Busman, care Sioux Falls Packing Company. South Omaha, Nebr. Dr. Don C. Ayer, Post- Office Building. South St. Joseph, Mo. Dr. George Ditewig. South St. Paul, Minn. Dr. F. D. Ketchum. Tacoma, Wash. Dr. E. C. Joss, care Carstens Packing Company. ToiM-ka. Kans. Dr. F. L. De Wolf, care Charles Wolff Packing Company. Waterloo, Iowa. Dr. T. W. Scott, care The Rath Packing Company. Wichita, Kans. Dr. W. N. Neil, care John Cud ahy Company. Worcester, Mass. Dr. E. P. Dowd, care White, Pevey & Dexter Co. page 3 of cover. ) U. S. DEPARTMENT OF AGRICULTURE, BUREAU OF ANIMAL INDUSTRY. BL-LI.KTIN No s7. A. I). MKI.VIN, CiiitK 01- BUREAU. MARKET MILK INVESTIGATIONS. II.-THE MILK AND CREAM EXHIBIT AT THE NATIONAL DAIRY SHOW, 1906. BY CLARHNCE B. LANE, B. S.. Assistant Chief of Dairy Division, Hurean of Animal Industry WASHINGTON: GOVERNMENT PRINTING OFFICE. 1906. ORGANIZATION OF THE DAIRY DIVISION. ADMINISTRATION. Chief: Ed. H. Webster. Assistant chief: C. B. Lane. Assistant: Wm. Hart Dexter. SCIENTIFIC STAFF. Butter investigations: Chief, in charge; C. E. Gray, chemist and experimental maker; C. W. Fryhofer, assistant; E. A. McDonald, W. S. Smarzo, W. J. Credicott. market inspectors. Market mtiJc investigations : Assistant chief, in charge; R. H. Shaw, chemist: George M. Whitaker, assistant. Cheese investigations : C. F. Doane, in charge. American varieties: John L. Sammis, chem- ist; Jay W. Moore, expert maker. European varieties: Charles Thorn, mycologist; Arthur W. Dox, chemist; T. W. IssajefT, expert maker. Southern dairy investigations : B. H. Raw], in charge; H. X. Slater, Duncan Stuart, J. A Conover, S. E. Barnes, J. W. Ridgeway, J. E. Dorman, assistants. Building and management investigations : B. D. White, in charge; G. H. Parks, architect. Dairy laboratories: C. E. Gray, chemist; L. A. Rogers, bacteriological chemist. INSPECTION STAFF. Renovated butter factories : M. W. Lang, 510 Northwestern Building, Chicago, 111., in charge. Renovated butter markets: Levi Wells, Laceyville, Pa., in charge. Inspectors : Robert McAdam, 510 Northwestern Building, Chicago, 111.; George M. Whitaker, Washington, D. C.: E. A. McDonald, Seattle, Wash. Deputy inspectors: S. B. Willis, Boston, Mass.; R. A. McBride, J. H. Barrett, 6 Harrison street, New York, N. Y. 2 LETTER OF TRANSMITTAL. U. S. DEPARTMENT OF AGRICULTURE, BUREAU OF ANIMAL INDUSTRY, Washington, I). C.,Jun< HI, SIR: I have the honor to transmit the accompanying manuscript entitled "The Milk and ("ream Exhibit at the National Dairy Show, !<)()()," by Clarence B. Lane, assistant chief of the Dairy Division of this Bureau, and to recommend its publication as a bulletin in the series of the Bureau. This milk and cream competition, which was under the direction of the Dairy Division, was a new departure in connection with dairy shows in this country, and the very satisfactory outcome warrants a wide dissemination of the data obtained. The practical results are calculated to be of great educational value to our dairymen and farmers, as they emphasize the importance of sanitary conditions and methods in the production of milk. Respectfully, A. I). MELVIN, Chief of Bureau. Hon. JAMES WILSON, Secretary of Agriculture. INTRODUCTION. This bulletin is the second in a series on Market Milk Investiga- tions. The first number, which was not given the general title now adopted for this series, is Bulletin No. 73, "The Bacteria of Pasteur- ized and Unpasteurized Milk/' by L. A. Rogers. The work to be reported in this series will consist of investigations in the problems involved in the handling of market milk from production to con- sumption. It is the intention to confine the series to original research work by members of the Dairy Division or under its direction. The present bulletin treats of an experiment in scoring or judging the value of market milk and cream as conducted by Mr. C. B. Lane, Assistant Chief of the Dairy Division, at the National Dairy Show, Chicago, in February, 1906. An attempt was made to determine ways and means of giving a fair and accurate score in this class of dairy products. Butter, cheese, and other products have been for years judged as to their quality in contests and on the market, a numerical score being given to indicate their value. This bulletin treats of the methods used in the Chicago test, with lessons learned from the course of the work. Much credit should be given to the oilicers of the National Dairy Show Association and to the Chicago Board of Health for the interest shown and the assistance rendered in making the test a success. ED. IF. WEBSTER, Chief of Dairy Division. 4 CONTENTS. Pago. Int roduetory 7 Classilicuf ion of the exhibits 7 Conditions of entry Scoring the milk and cream 9 Judges and experts 9 Score cards 9 Tests for flavor 11 Tests for chemical qiuilit ies 12 Tests for keeping qualities 12 Appearance of packages and contents. . 12 Scores 1-4 The awards i:i Class 1 certified milk . 17 Conditions under which the certified milk winning the gold medal was produced. 17 Description of the dairy producing the certified milk which won the silver medal . 17 The awards in Class II market milk IN Conditions under which the market milk receiving the gold medal was produced. IS Description of the dairy which produced the market milk winning the silver medal The awards in ("lass III cream Conditions under which the cream receiving the special gold medal was produced Lessons from the contest The keeping qualities of sanitary milk Superiority of certified over market milk Sanitary methods more important than breed of cows ILLUSTRATIONS. Page. PLATE 1. Fig. 1. Some of the shipping cases containing samples of milk and cream. Fig. 2. A good shipping case 12 2. Fig. 1. Styles of bottles in Class I certified milk. Fig. 2. Styles of bot- tles in Class II market milk 12 3. Interior of stable where certified milk winning gold medal was produced ... 18 4. Fig. 1 Interior of dairy house where market milk receiving gold medal was handled. Fig. 2. Some of the cows which produced market milk receiving gold medal 18 6 THE MILK AND CREAM EXHIBIT AT THE NATIONAL DAIRY SHOW, 1906. INTRODUCTORY. Like many other features of the National Dairy Show held at Chicago, 111., February 15-24, 1006, the milk and cream exhibit was designed to be educational in its scope and to show some of the possibilities in the handling and keeping of these products. The handling of dairy products is of greater importance to the health of the people consuming them than the production. The most indif- ferent dairy farmer can produce milk and cream, but it requires knowledge and skill to handle them properly. For a number of years the National Creamery Buttermakers' Association, as well as State dairy associations, have called for ex- hibits of butter and cheese at their annual gatherings and offered medals and diplomas for those products receiving the highest scores. It seemed very proper, therefore, that the milk producer should have an opportunity to exhibit his product and have it scored in a similar way. The National Dairy Show at Chicago seemed to offer a most excellent opportunity for such an exhibit, hence the Dairy Division of the Bureau of Animal Industry secured space and called for exhibits of milk and cream from all dairymen throughout the country who could be reached through the medium of the dairy papers and by means of press bulletins. Much interest was exhibited in the contest from the start and applications for entry came from many sections of the country, the most distant points being Massachusetts on the east. Maryland on the south, and Kansas on the west. Thirteen States were represented in all. CLASSIFICATION OF THE EXHIBITS. The exhibits were divided into three classes, as follows: Class I. Certified milk. This comprised all milk sold under a guar- anty as to its purity, chemical composition, and bacterial content, most milk of this class being produced by expert dairymen in various localities under the direction of the local milk commissions. 8 MARKET MILK INVESTIGATIONS. Class II. Market milk. A large percentage of the milk supply of our cities was covered by this class, which of course included all milk that is not sold under any guaranty as to its character. Class 111. Cream. This was to be sweet cream, unpasteurized and free from preservatives. In fact it was specified that none of the products should be pasteurized. Pasteurized products were not included, principally because the work was more in the nature of an experiment and it was thought best not to include too many classes in the first attempt. CONDITIONS OF ENTRY. Separate entry blanks were prepared for each class, but, as they were all quite similar, only one that for market milk is presented here. [National Dairy Show. Milk and cream section, under the direction of the Dairy Division, Bureau of Animal Industry, U. S, Department of Agriculture.] OFFICIAL ENTRY BLANK. MARKET MILK (CLASS II). P. O. address: . Date: - , 1906. E. SUDENDORF, Chicago, III., Secretary, National Dairy Show Association: Please enter for me 12 quarts of milk to compete for prizes offered by the association at Chicago, 111., February 15-24, 1906, in accordance with the conditions herein prescribed. (Signed) Rules: (1) Exhibitors can make only one entry. This must include 12 quarts of milk in bottles (quarts or pints) placed in a box suitable for shipping. (2) The milk to be the prop- erty of the association. (3) Every exhibitor is required to fill out and sign the following certificate : I, , hereby certify that the milk entered in this competition is a fair sample of the product sold by me, that it is free from preservatives, and that it has not been pas- teurized or sterilized. I further state that I do not claim or advertise to produce " certified " milk. (Signed) (Proprietor) . (Signed in my presence) . The above must be signed by the proprietor, secretary, or manager, and a disinterested party. JAS. A. WALKER, President. E. SUDENDORF, Secretary. HOW TO COMPETE. Milk, to compete for prizes, must be sent by express from station nearest the producer, direct to E. Sudendorf, secretary, National Dairy Show Association, care Chicago Cold Storage and Warehouse Company, Sixteenth street and Indiana avenue, Chicago, 111., and express receipt must accompany entry blank. Express charges on exhibits must be prepaid to destination. The package should be iced and carefully wrapped, the shipping tag plainly addressed, on outside; also card tacked on box inside the wrapping, plainly giving sender's name and address, so as to avoid mistakes in identifying packages. MILK AND ORKAM EXHIBIT AT NATIONAL DAIRY SHOW. <> In order that the milk entered l>y the exliihitors may l>e of the saint- age when ><-ored. il i- herebv specified that it shall l>e drawn from the cows rVhruary 12 and shipped by expre-s as soon thereafter as possible. The secretary or his representative will be on hand to take charge of milk on its arrival and will see that it is properly cared for. It is desirable that the package be plainly marked in some way giving the name of the exhibitor, and that the bottles, caps, etc., be such as are used in the regular trade, thus giv- ing an individuality to each exhibit. It is also desired, if possible, that a photograph of either the interior or exterior of your dairy barn or dairy house accompany the application for use in the exhibit. Only these official entry blanks furnished by the secretary will be accepted. QCESTIOXS TO BE ANSWERKI) HV EXIIIKITOKS. 1. dive date and hour this milk was drawn from the cow: . 2. (live date and hour this milk was delivered to the express company: . 3. Does this milk fairlv represent the average product of your herd in qualitv and clean- liness? - . 4. How was the milk treated from the time it was drawn from the cow until shipped? Remarks: - . SCORING THE MILK AND CREAM. The idea of scoring milk and cream on a basis similar to that used for butter, and having score cards giving a certain number of points for flavor, composition, and bacterial content, is entirely new. but this plan \vas carried out in the present instance with most satis- factory results. In fact, much less difficulty was experienced by the judges in deciding upon the various points than was anticipated. As already stated, all the milk and cream entered in this contest was produced on February 1'J and was packed in ice and shipped to a cold-storage house in Chicago. The scoring was done February l-">. when the product was three days old. JUDGES AND EXPERTS. It was planned at the outset to give the products exhibited tl:e most careful and rigid examination possible on all points, so that the final results would be beyond question. The judges were C. B. Lane, assistant chief of the Dairy Division: W. A. Stocking, jr.. bacteriologist, Storrs Experiment Station, and Ivan C. Weld, in- structor in dairying, New Hampshire College. In addition to the judges, two experts from the Dairy Division were employed to make tests, namely, C. E. Gray, chemist, and L. A. Rogers, bacteriologist. SCORE CARDS. The score cards used in each class are presented herewith. While some minor changes would probably be made if the work were repeated, in general it may be said that they were satisfactory to all concerned . 1883 No. 87 (X> 2 10 MARKET MELK INVESTIGATIONS. [National Dairy Show, Chicago, 111., February 15-24, 190fi.] MILK JUDGING CLASS I (CERTIFIED MILK). Under the direction of the Dairy Division, Bureau of Animal Industry, I". S. Department of Agri- culture. Score for sample marked: NUMERICAL SCORE. Perfect, 100 P , ... Chemical quali- Keeping qualities. appearance of pack- us - ties, 20 points. 30 points. age and contents, 10 points. General condition and appeara age and points. Score. Date: -, 1906. Initials of Judge DESCRIPTIVE SCORE. (Check as found below.) Flavor. Chemical qualities. Keeping qualities. General condition and appearance of package and contents. Perfect. Bitter. Weedy. Garlic. Silage. Cowy. Perfect. I Perfect. Fat below amount guaranteed. Bacteria exceed guarantee. Total solids below amount Objectionable bacteria, guaranteed. i Excessive acid. Sour. Perfect. Sediment. Unattractive. [National Dairy Show, Chicago, III., February 15-24, 1900.] MILK JUDGING CLASS II (MARKET MILK). Under the direction of the Dairy Division, Bureau of Animal Industry, U. S. Department of Agri- culture. Score for sample marked: NUMERICAL SCORE. points. Flavor, 40 points. Score. General condition and Chemical quali- Keeping qualities, appearance of pack- ties, 25 points. 25 points. age and contents, 10 points. Date: - , 1906. Initials of Judge: DESCRIPTIVE SCORE. (Check as found below.) Flavor. Chemical qualities. Perfect. Bitter. Weedy. Garlic. Silage. Cowy. Perfect. Fat below 3.25 per cent. Total solids below 12 percent. Keeping qualities. General condition and appearance of package and contents. Perfect. ' Perfect. Bacteria exceed 100,000 per c. c. ' Sediment. Objectionable bacteria. Excessive acid. Sour. Unattractive,. MILK AND CRKAM EXHIBIT AT NATIONAL DAIRY SHo\V. 11 [National Dairy Show, Chicago. III.. February 1.VJ4, 1!HM,.| CKEAM .Inxax; (.'I.ASS III. I'lidor the direction of the Dairy Division, Bureau of Animal Industry, r. S. Department of Agri- culture. Score for xnin/tle markrd: NTMKRICAL SCOKK. (icneral condition and Perfect. 100 L-I.V.T -in 11 lint* Chemical quali- Keeping qualities, appearance of pack- points. ties, 20 points. 25 points. age and contents, 15 points. Score. Date:- , 190(i. Initials of judge: DKSCHII'TIVK SCORE. (Check as found below, i Cieneral condition Flavor. Chemical qualities. Keeping qualities. of'' pm'k'ige^'nd contents. Perfect. Perfect. Perfect. Perfect. Bad odor. Wide variation from guaran- Excessive numlK>r of bacteria. Frothy. teed percentage of fat. Bitter. Objectionable bacteria. Lumpy. Fat. Weody. Excessive acid. Sediment. Solids not fat. Garlic. Sour. I'natt ractivi Total solids. Silage. Cowy. TESTS FOR FLAVOR. Flavor was <;iven the most points on the score card in all three classes for the reason that it was considered the most important. Unpalatable milk or cream is of practically no value as an article of food; on the other hand, if these products contain a low percentage of fat or solids not fat or an excessive number of bacteria and still have a iinii in text, j'tine l:i. i MILK AND CREAM EXHIBIT AT NATIONAL DAIRY SHOW. 18 A few samples of bottles and coverings are shown in plate 2, a brief description of which is as follows: Countingfrom left to right of figure 1 certified milk the top of the first bottle has an outside covering of thin paper fastened with an elastic band: on this covering are stamped the words "Certified milk" and the name of the dairy. This covering prevents dust from reaching the inner cap: the latter, which fits tightly into the top of the bottle, is the ordinary paper pu'p cap commonly used for milk bottles. The tops of the second and third bottles are neatly covered with tin foil, under which were ordinary paper caps covered with about one-eighth inch of paraffin. The tin foil and paraffin make the finish more expensive, but they are more satisfactory to the customer, and, altogether, these two bottles present the most attractive appearance. In addition to the above precautions the second bottle is fastened with a wire and lead seal. The fourth and fifth bottles are also covered with tin foil, but are not as attractive as the two just described, for the reason that the foil extends down too far on the bottle and looks ragged. These bottles have no paraffin under the foil, simply a plain cap. The last bottle to the right has a piece of thin rubber cloth fastened over the top with an elastic band; this keeps out all water and dust, but it is not very attractive. It will be noted that while the six bottles all hold the same amount of milk, there is quite a difference in their height, some having a short neck and others a tall slim neck, which makes the cream appear to have greater volume. Turning to figure 2 market milk we have quite a contrast in the style of bottles presented. Counting from the left, the first, third, and fourth are ordinary types of market milk bottles having ordinary caps. In the case of the first, however, about one-eighth of an inch of paraffin is -filled in over the cap, making it air-tight and dust proof. The second bottle differs from the others in having the neck marked off in rings, indicating the number of ounces of cream on the top of the bottle. The fifth and sixth bottles have tin tops in addition to paper caps. This style of top is not considered sani- tary and is gradually disappearing from the milk trade. 14 MARKET MILK INVESTIGATIONS. SCORES. The numerical and descriptive scores are given in the following tables : Numerical scores of the exhibits of certified milk, market milk, and cream. CLASS I CERTIFIED MILK. Sample No. Flavor (perfect 40 points). Chemical qualities (perfect 20 points). Keeping qualities (perfect 30 points). General condition and ap- pearance of package and con- tents (per- fect 10 points). Total score. 101 30 35 37 38 37 35 35^ 20 20 20 20 20 20 20 30 30 o620 30 30 30 30 10 10 10 10 10 10 10 96 95 87 98 97 95 95J 102 103 104 105 .... 10G 107 115 f CLASS II MARKET MILK. Sample No. Flavor (perfect 40 points). Chemical qualities (perfect 25 points). Keeping qualities (perfect 25 points). General condition and ap- pearance of package and con- tents (per- fect 10 points). Total score. 201 .... 35 34 35 33 30 33| 34" 30 33 32 30 37 30 33 35 30 30 32 35 35 25 25 /17 25 25 25 25 25 25 25 25 /19 25 25 25 25 25 25 25 25 25 d-23 i*23 25 d23 25 25 25 25 25 25 06 17 25 25 25 nbg 25 a 6 19 24' o 10 10 09 10 10 10 10 10 10 10 h 4 10 10 M M (78 10 10 3 10 95 92 84i 93 88 93J 94 90 93 92 85 83 96 87 89 71 90 80 87 95 202 203 204 205 200 ... 207 208 209 ... 210 211 212 213 214 215 210 217 218 219 220 221 < 222 35 25 35 i 25 fl24 624J 10 10 94 95t 2 9 3 Excessive bacteria. 6 Object.ionable bacteria, c Barred from competition. d Excessive acid. f Fat below standard. /Solids below standard. a Imperfect package. A Sediment. MILK AND CREAM EXHIBIT AT NATIONAL DAIRY SHOW. 15 Numerical scores of the exhibits of certified milk, market milk, am/ crtum- ('out imird. CLASS I1I-CKKAM. Chemical Keeping Samnle Xo Flavor qualities qualities (perfect 40 , (perfect 20 <|>crfect 2.1 points). points'. points'. 301... 3ii 33 30 3.5 37 20 20 < 111 20 20 'i 23 ''10 2.5 1 .5 25 1 5 Frothy and lumpy. cFat below standard. 0 20 Potato bacillus. A ve rage . 1 .5 8.79 13.33 .18<> 7.847 2.54 i ' Barred from competition. 6 MARKET MILK INVESTIGATIONS. Descriptive scores of the exhibits of certified milk, market milk, and cream Continued. CLASS II MARKET MILK. Sam- ple No. Flavor. Specific gravity. Fat. Solids not fat. Total solids. Acid- ity. Total bac- teria per cubic cen- timeter. Lique- fying bac- teria per cubic centi- meter. Remarks. 201... 202... 203... 204... 205... 206... 207 Excellent... Good Excellent... Good Strong 1.0324 1. 0345 1.0355 1.0313 1. 0324 1. 0303 1.0318 1.0318 1.0328 1.0303 1.0318 1.0303 1.0308 1. 0303 1.0313 1.0324 1.0334 1.0313 1. 0329 1.0318 P. ct. 5.8 5.8 2.6 4.4 6.0 5.5 5.0 3.6 4.4 4.6 5.0 3.2 4.6 4.2 3.6 4.2 3.8 7.1 3.4 4.2 P. ct. 9.28 9.56 9.38 8.72 9.33 8.67 9.22 8.93 9.10 9.14 8.96 8.22 8.68 8.42 8.55 8.95 9.12 9.28 8.92 8.55 P. ct. 15.09 15.36 11.98 13.12 15.33 14.17 14.22 12.53 13.50 13.74 13.96 11.42 13.28 12.62 12.15 13.15 12.92 16.38 12.22 12.75 P. ct. 0.207 .234 .237 .196 .258 .175 .201 .192 .199 .171 .205 .176 .198 .180 .172 .225 .221 .183 .189 . 194 35,000 8,800 2,900 900 23,600 2,400 400 14,500 3. (WO 3,300 19,000 295.000 6,000 13,800 6,000 21,000,000 900 241.000 57.000 13,600 5,000 700 Liquefiers, various kinds. 100 Slow liquefiers. 300 1,000 ! Do. 100 Spreading liquefi- ers. 200 500 Large spreading liquefiers. 4,000 109,000 Liquefiers spread- ing, growth dif- fused. 600 2.600 Liquefiers large, spreading. 2,000 Slow liquefiers. 710.000 72,000 Spreading liquefi- ers. 10,000 Liquefiers, proteus like. 9,500 Liquefiers, small colonies. Good .do 208... 209... 210 Unpalatable Unpleasant. . ..do 211... 212... 213 Unpalatable Excellent. .. Fine 214... 215... 216... 217 Unpalatable Good Unpalatable do 218... 219... 220 Unpleasant. Good do 221 n . 222... 223... Good Excellent Average. 1.0335 1.0340 4.0 4.4 9.19 9.4 13.19 13.80 .198 113,000 .214 41,000 14.000 Liquefiers, spread- ing. 8.900 Small colonies liq- uefiers. 4.5 8.98 13.49 . 200 995. 182 43.204 CLASS III CREAM. 301 . . . 302. . Excellent 34 0.232 .270 .218 .187 .217 4,000 1,200 12,000 88.000 2,810,000 200 Slow liquefiers. 500 Potato bacillus. 200 Slow liquefiers. 4.000 Potato bacillus. 43.000 Spreading liquefi- ers. Bad 44.0 303... 304 Excellent 17 do 36.0 305... --do 34.0 306<*. 307... Good 29.0 .241 .202 .171 .171 .176 .180 .198 .203 .207 426, 000 10.700 98,000 256.000 2.300 46,000 166,000 104,000 600 2,100 25,000 76.000 100 8,600 14,000 7,000 Do. Do. Do. Liquefiers spread- ing, various kinds. Liquefiers spread- ing. Potato bacillus. Liquefiers slow, yellow color. Liquefiers spread- ing. Liquefiers spread- ing, growth dif- fused. 308... 309 Excellent 26 do - 31.0 310 do - 31.0 311... Good 25.0 36. 314... 315. Excellent. . . do 27 316... 317... Bitter 34.0 Cowy Average. CO 31.0 J 205 2X7. S7! 12,950 Barred from competition. & Fat per cent not determined. MILK AND CREAM EXHIBIT AT NATIONAL DAIRY SHOW. 17 THE AWARDS IN CLASS I CERTIFIED MILK. There were eight entries in this class, and none of them had a disagreeable flavor, but there was a great difference in the quality or pleasantness of the flavor. The chemical qualities of the milk received most careful attention, and the percentage of butter fat ranged from 3.X to o.3, averaging 4.o. The percentage of total solids ranged from 12.40 to 13.94, and averaged 13.33. The vari- ation was, therefore, within comparatively narrow limits, which of course would naturally be expected in milk of this class. The num- ber of bacteria in the certified milk samples ranged from to ~> 1.000 per cubic centimeter. The number of putrefactive and undesirable bacteria was very small in most cases". The percentage of acidity varied from 0.171 to 0.198, and averaged 0.1SG. It should be remem- bered that all samples were 3 days old when tested. The scores varied from X7 to OS, and averaged 94. S. There was no sediment found in any of these samples. The medals and diplomas in this class were awarded as follows: Number of sample and name of exhibitor. state. Soon-. Award. 104 S. M. Shoemaker Maryland . '.IS <.'} Do. Do 106. Woodend Farm Co Minnesota '.'.'I Do. One entry not included above failed to reach the diploma mark (it"> . and one was barred from conipct ition. CONDITIONS UNDER WHICH THE CERTIFIED MILK WI.NMXC THE (i()LD MEDAL WAS PRODUCED." The building in which the cows were stabled was a single story, with concrete and glass sides, plastered ceiling, concrete floors, indi- vidual watering device, and a modern system of ventilation. (See pi. 3.) The cows were principally grade Shorthorns, with a lew grade llolsteins. Previous to milking the fore milk was drawn into a small cup at the side of the milk pail. The pail had a small aper- ture over which was drawn a sterile cheese cloth, a fresh cloth being used for each cow. The milk was promptly removed from the barn and run over a cooler and bottled as quickly as possible. The feeds used were those ordinarily approved for cattle, cotton-seed meal and silage being used moderately. DESCRIPTION OF THE DAIRY PRODUCING THE CERTIFIED MILK WHICH WON THE SILVER MEDAL. The cows are kept in a basement barn with concrete floor. The stable is well lighted and ventilated. The herd of L'OO cows is com- posed of Brown Swiss, Jerseys, and a few Holstein-Friesians. a The same exhibitor also won the silver medal in the rream eoiite.(>. The awards in the cream contest were as follows: Niimlter <>f sample and name of exhibitor. Award. 315. 308. 309. 314. 301. 311. 303. 304. 310. 3 Hi. 307. 305. Storrs Experiment Station Connecticut. Union Dairy Co. .. . Illinois. S. M. Shoemaker Maryland Frank K. Ileadley Missouri M. X. Koss ! New York.... Cott Burnett Indiana L. P. Bailey Ohio (trace (!. Durand Illinois .1. (iillx-rt Hickcox Wisconsin. . . . Towar's Wayne County Creamery Michigan R. K. Shannon .' '. Pennsylvania. V. A. Towers. .. . Wisconsin... Special gold medal. (Joid medal. Silver medal. Diploma. Do. Do. Dr I). D< I). Three in this class, not included above, failed to reach the diploma mark (',)> 20 MARKET MILK INVESTIGATIONS. CONDITIONS UNDER WHICH THE CREAM RECEIVING THE SPECIAL GOLD MEDAL WAS PRODUCED. The milk from which the cream was taken was the mixed milk of a herd made up of purebred Jerseys, Guernseys, Ayrshires, and IIol- stein-Friesians. The grain fed consisted of a mixture of 400 pounds wheat bran, 100 pounds cotton-seed meal, and 100 pounds corn meal, 6 to 8 pounds of this mixture being fed to each cow. For roughage each cow received 40 pounds of silage and 5 pounds of hay. Previous to milking, the udders were wiped with a damp cloth and the milk was drawn into covered milk pails. After being drawn, the milk was taken at once to the dairy, separated by means of a centrifugal separator, and immediately cooled and iced. LESSONS FROM THE CONTEST. THE KEEPING QUALITIES OF SANITARY MILK. As stated at the outset, the object of this contest was wholly edu- cational. It was desired to show that milk and cream produced under sanitary conditions could be shipped long distances and held for several weeks without any other means of preservation than cleanliness and cold. The results were most gratifying, and 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 F. for two weeks, and then reshipped a distance of 900 miles to Wash- ington, D. C., where they were stored in an ordinary ice box for several weeks longer, some of the certified milk samples being still sweet after five weeks. A part of a box of cream entered in this contest was placed in cold storage in Chicago at a temperature of 33 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. 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 quality and freedom from objectionable bacteria, and, further, the fact that the richness of the milk is guaran- teed. It is apparent that the producer of certified milk must be a thoroughly capable man. He must understand matters pertaining to the healthfulness of cows, the effect of disease or any inflam- mation or unusual 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 affect the quality or flow of the milk; he must have some knowledge of bac- MILK AND CREAM EXHIBIT AT NATIONAL DAIRY SHOW. '21 teria and know the importance of sterilizing utensils, which are sources of bacterial contamination. lie must appreciate the fact that injudicious feeding of turnips, garlic, ragweed, and unsound silage will produce undesirable flavors in 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 produced from healthy cows. It may be said concerning the market milk exhibited that a large percentage of the samples remained sweet for a week in the exhibit case, the temperature of which was about 50 F. While these samples probably represented a very much higher quality of milk than that ordinarily supplied to our cities, it may be said to be demonstrated that market milk will keep for several days if handled with reasonable care and held at a temperature below 50 F. While no definite percentage of fat was specified for market milk except that it should be above the standard of 3.25, 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 varia- tions are not uncommon in the milk supplied to many of our citie-s. 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 properly mixing the milk from the different cows, or failing to mix the milk in the can before dipping it out. This results in dissatisfaction on the part of the consumers, for the reason that they do not want cream deliv- ered 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 the cream which won the medals in the contest were produced from herds that were largely of mixed breeding. This indicates that the sanitary condi- tions under which milk is produced and the method of handling it are of more importance than the fact that the animals are purebred or that they are of some particular breed. O University of California SOUTHERN REGIONAL LIBRARY FACILITY 405 Hilgard Avenue, Los Angeles, CA 90024-1388 Return this material to the library from which it was borrowed. "~ OiXTROI, AND ERADICATION OF CONTAGIOUS DISEASES. i' of districts. Dr. R. A. Ramsay, room 320 Qtiincy Building. Denver. Colo., in general charge of eradication of scabies of sheep and cattle in the \Ve-t. Albuquerque. N. Mcx.--Dr. Louis Metsker, room J'2 X. T. Arniijo Building. Denver. Colo. Dr. Lowt-11 Clarke, room 320 rv Building. Fargo, N. Dak. Dr. R. H. Treacy. Knn-as City. Kuns. Albert Dean, room 328 Live Stock Exchange. Salt Lake City, L'tah. George S. Hickox, room 21 Kugle Block. INSPECTION OF LIVE STOCK FOR EXPORT. lnl>ectors in charge. Baltimore, Mil. Dr. H. A. Hedrick, 216 .St. Paul street. New York, X. Y. Dr. \V. H. Rose, is Broadway. Norfolk, Va. Dr. (i.C.Kavillc, !'.<. box 7','ii. Philadelphia, PH. Dr. C. A. Schaufler, 134 South >econd .-iri-i-1. Portland. Me. Dr. F. \V. Huntington, U. S.