------+----------+-----------+---------+----------+--------+_A city milk and cream contest as a practical method of improving the milk supply

Transcriber’s Note: Italicized text is surrounded by underscores:

_italics_.

Issued October 28, 1907.

U. S. DEPARTMENT OF AGRICULTURE,

BUREAU OF ANIMAL INDUSTRY.--CIRCULAR 117.

A. D. MELVIN, CHIEF OF BUREAU.

A CITY MILK AND CREAM CONTEST

AS A PRACTICAL METHOD OF

IMPROVING THE MILK SUPPLY.

C. B. LANE, B. S.,

_Assistant Chief of the Dairy Division_,

AND

IVAN C. WELD,

_Assistant Dairyman, Dairy Division_.

[Illustration: (colophon)]

WASHINGTON:

GOVERNMENT PRINTING OFFICE.

1907.

LETTER OF TRANSMITTAL.

U. S. DEPARTMENT OF AGRICULTURE,

BUREAU OF ANIMAL INDUSTRY,

_Washington, D. C., August 29, 1907_.

SIR: I have the honor to transmit herewith a manuscript entitled “A

City Milk and Cream Contest as a Practical Method of Improving the

Milk Supply,” by C. B. Lane, assistant chief of the Dairy Division,

and Ivan C. Weld, assistant dairyman in that division, and recommend

its publication as Circular 117 of this Bureau.

In view of the widespread interest now being taken in the production

of pure, clean, and wholesome milk, the contest described in this

paper, which was held at Cleveland, Ohio, is of especial significance

at this time. The results have been decidedly beneficial, and it is

believed that similar contests in other cities would be productive of

much good.

Because of the prevalence and danger of tuberculosis among dairy cows

and the importance of the tuberculin test as a means of detecting

and eradicating the disease, some information regarding Cleveland’s

experience with this test and some suggestions for the eradication of

tuberculosis have been included in the paper.

The thanks of the Department of Agriculture are extended to Dr. H.

G. Sherman and Mr. Howard Strong, of the Chamber of Commerce of

Cleveland, and Dr. C. W. Eddy, chief of the inspection division of

the public health department, for valuable cooperation and assistance

which contributed very largely to the success of the milk contest.

Acknowledgment is also made to the Cleveland press for bringing the

matter to the attention of the dairymen and the public in general

through the columns of the papers.

Respectfully, A. D. MELVIN,

_Chief of Bureau_.

HON. JAMES WILSON,

_Secretary of Agriculture_.

CONTENTS.

Page.

The first national milk and cream exhibit 5

State contests 5

The first city dairy contest 6

Conditions of entry 7

Judges 7

Medals 8

Letter to dairymen 8

Scoring the milk and cream 9

The dairy-farm contest 14

Principal defects found 16

Value of the contest to Cleveland 17

The value of milk contests 18

Value to the producer 18

Value to the dealer 19

Value to the consumer 19

Application of the Cleveland plan to other cities 19

Extracts from addresses 20

Cleveland’s experience with the tuberculin test 23

Importance of the tuberculin test 25

Methods for eradicating tuberculosis 26

Eradication of tuberculosis from the farm 26

State aid for the eradication of tuberculosis 27

A CITY MILK AND CREAM CONTEST AS A PRACTICAL

METHOD OF IMPROVING THE MILK SUPPLY.

THE FIRST NATIONAL MILK AND CREAM EXHIBIT.

The first milk and cream contest in this country was held in

connection with the National Dairy Show in Chicago, under the

direction of the Dairy Division, Bureau of Animal Industry,

Department of Agriculture, February 15-24, 1906.

The object of the contest was, first, educational; second, to

determine the possibilities in the handling and keeping of milk and

cream produced under sanitary conditions and kept cold; third, to

test a score card for rating fairly and accurately this class of

dairy products. Much interest was shown in this contest from the

beginning, and exhibits were sent from thirteen different States.

The results were most gratifying, one of the most striking being the

demonstration of the fact that clean milk, held at a low temperature,

could be shipped a thousand miles across the country and kept sweet

for a period of over five weeks.

It was further demonstrated that milk and cream could be scored with

reasonable accurateness for flavor, chemical qualities, keeping

qualities, etc., where a certain number of points were given to each.

A full report of this contest is given in Bulletin 87 of the Bureau

of Animal Industry.

STATE CONTESTS.

Since the national contest was held several States have had similar

exhibits in connection with the State dairy association meetings.

Among them may be mentioned New Hampshire, Pennsylvania, Ohio,

and Massachusetts. These contests have proved of great benefit to

dairymen, particularly in pointing out defects in the product and in

the styles of bottles used, and suggesting remedies for the same.

One of the most common defects in milk, and one which can readily be

seen, is the foreign matter in the bottom of the bottle, consisting

usually of particles of manure, hair, bedding, etc. The presence

of dirt indicates careless and uncleanly methods in production and

handling. Another common defect is off-flavored milk, which may

be due to a variety of causes, as (1) to feeding strong-flavored

foods, such as turnips, garlic, etc.; (2) to feeding certain foods

to excess, as, for example, silage; (3) to odors of silage or manure

in the stable; (4) to particles of manure and dirt getting into the

milk, and (5) to not properly rinsing the bottles after using washing

powders. Dairymen as a rule have been quick to see these defects

when pointed out and to appreciate the importance from a business

standpoint of producing milk as nearly perfect as possible.

THE FIRST CITY DAIRY CONTEST.

In view of the success of the national contest and those of several

States, it was thought that the plan might be applicable to cities.

Steps were therefore taken to give it a trial. As the city of

Cleveland had already adopted the Dairy Division score card for

rating dairy farms, and as this city was making a special effort

to improve conditions in the dairies and the quality of its milk

supply, arrangements were made with the Chamber of Commerce to

conduct the contest under its auspices. This organization looked

after the printing of the entry blanks, score cards, and letters to

dairymen and mailing the same; furnished the hall for the meetings

and laboratories for the chemical and bacteriological work; offered

medals for the best milk and cream and the best dairy farms, and also

furnished one judge. The Dairy Division performed the chemical and

bacteriological work and supplied two judges. Some 400 producers of

milk for the Cleveland market were present at an all-day conference,

when addresses on timely subjects were given by representatives

from the Department of Agriculture and the Cleveland Chamber of

Commerce, extracts from which are given elsewhere in this article.

Many questions were asked by the dairymen present, which resulted in

valuable discussions.

There were three classes in the contest, as follows:

_Class I. Market milk (raw)._--This comprised all milk not

“certified” or sold under any guaranty as to its quality. A very

large percentage of the milk supplied to our cities is of this

character. It was specified that it must not be pasteurized or

contain preservatives.

_Class II. Market cream (raw)._--It was specified that this product

should be sweet, unpasteurized, and free from preservatives.

_Class III. Dairy farms._--All dairymen having exhibits of milk or

cream in the above classes were permitted to enter the dairy-farm

contest. These farms were visited by the judges and scored on the

basis of a score card (see page 14).

CONDITIONS OF ENTRY.

Entry blanks were prepared for both milk and cream, but as they were

quite similar only the one for milk is presented here:

[Dairy meeting and milk and cream contest, Cleveland, Ohio, March

16, 1907, under the direction of the Dairy Division, Bureau of

Animal Industry, U. S. Department of Agriculture.]

OFFICIAL ENTRY BLANK.

CLASS 1. MARKET MILK (RAW).

P. O. address: ----, ----. Date: ----, 1907.

C. B. LANE,

_Assistant Chief, Dairy Division_:

Please enter for me 6 quarts of milk to compete for prizes

offered by the Cleveland Chamber of Commerce, March 16, 1907, in

accordance with the conditions herein prescribed.

(Signed) ---- ----.

Rules: (1) Exhibitors are allowed to make only one entry in each

class. This must include in Class I 6 quarts of milk in bottles

(quarts or pints), placed in a box suitable for shipping. (2)

The milk to be the property of the United States Department of

Agriculture. (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 pasteurized

or sterilized.

(Signed) ---- ----.

(Proprietor) ---- ----.

HOW TO COMPETE.

Milk to compete for prizes must be sent by express or otherwise

from station nearest the producer direct to C. B. Lane, assistant

chief, Dairy Division, care Cleveland Chamber of Commerce,

Cleveland, Ohio. Express charges on exhibits must be paid to

destination.

The package should be plainly addressed on outside; a card should

also be tacked on box inside, giving plainly sender’s name and

address, so as to avoid mistakes in identifying packages.

In order that the milk entered by the exhibitors may be of the

same age when scored, it is hereby specified that it shall be

drawn from the cow March 11, and shipped by express or otherwise

as soon thereafter as possible.

A representative of the Department will be on hand to take charge

of the milk on its arrival and will see that it is properly cared

for.

Only these official entry blanks, furnished by the Dairy

Division, will be accepted.

QUESTIONS TO BE ANSWERED BY EXHIBITORS.

1. Give date and hour when this milk was drawn from the cow: ----.

2. Give place, date, and hour at which this milk was delivered to

the express company or otherwise shipped: ----.

3. Does this milk fairly represent the average product of your

herd in quality and cleanliness? ----.

4. How was the milk treated from the time it was drawn from the

cow until shipped? ----.

5. Do you wish to compete for the dairy-farm prize? ----.

Remarks: ----.

JUDGES.

It was arranged to give the products exhibited, as well as the dairy

farms in the contest, the most careful examination possible, so that

the final results would be beyond question; and it may be said that

the dairymen generally expressed themselves as well pleased with the

absolute fairness with which the contest was conducted. The judges

were C. B. Lane, assistant chief of the Dairy Division; Ivan C. Weld,

assistant dairyman, Dairy Division, and Dr. C. W. Eddy, chief of the

inspection division, public health department, Cleveland.

MEDALS.

As previously stated, the Cleveland Chamber of Commerce offered

medals to the dairymen. This feature increased the interest and

stimulated keen competition. A gold and a silver medal were awarded

for the two samples of milk scoring highest, and the same for cream.

Medals were also awarded to the five dairy farms scoring the highest.

LETTER TO DAIRYMEN.

In order to bring the matter before the dairymen the following letter

was sent to about 2,000 milk producers in Cleveland and vicinity:

U. S. DEPARTMENT OF AGRICULTURE,

BUREAU OF ANIMAL INDUSTRY,

_Washington, D. C., March 5, 1907_.

DEAR SIR: The Dairy Division of the United States Department of

Agriculture is arranging for a dairy meeting and milk and cream

contest to be held in the Chamber of Commerce hall, Cleveland,

Ohio, March 16, 1907, in cooperation with the municipal

sanitation committee of the Chamber of Commerce. The object of

the meeting is to discuss with the dairymen problems relating to

the production and handling of market milk and cream. A special

feature of this meeting will be an exhibit of milk and cream

from the dairymen supplying Cleveland. These products will be

carefully analyzed by experts from the Department and scored for

flavor, composition, acidity, general appearance, etc. There will

be three classes in this contest, as follows:

Class I. Market milk (raw), two prizes (gold and silver medals).

Class II. Market cream (raw), two prizes (gold and silver medals).

Class III. Dairy farms, five prizes (gold and silver medals).

After being scored, all the milk and cream will be placed on

exhibition, accompanied by the score. Questions regarding the

scoring of the various products will be cheerfully answered.

Prizes will be awarded to those scoring highest in each

class. The whole object of the meeting and of the exhibits is

educational and entirely for the benefit of the dairymen.

All dairymen supplying milk or cream to the city of Cleveland

are invited to exhibit in one or all of the above classes, in

accordance with the conditions on the entry blanks inclosed

herewith.

In addition to prizes offered for the milk and cream exhibited,

prizes will also be given in Class III to the five dairy farms

scoring the highest. Only those dairymen, however, having

exhibits of milk or cream will be entitled to have their dairy

farms scored and to compete for these prizes. If you desire to

compete for the dairy-farm prize, do not fail to answer question

5 relating to this on the entry blank provided for milk and cream.

If the milk and cream you handle are of high quality it should

be of interest and value to you to enter the contest. If your

product is not of good quality you ought to know it. The defects,

whatever they are, will be pointed out to you by those qualified

to make a careful examination.

Come prepared to ask questions and to get all you can out of this

meeting.

Respectfully, yours,

ED. H. WEBSTER.

_Chief of Dairy Division._

SCORING THE MILK AND CREAM.

The scoring was done on the basis of score cards, similar to those

used at the National Dairy Show already referred to. The standard

for perfect milk in the present contest, however, called for a much

smaller number of bacteria, and the standard for fat was also made

higher. The judges experienced but little difficulty in scoring the

various samples; in fact it was demonstrated that milk and cream can

be graded as accurately as butter or cheese by the use of the score

card, although the system is comparatively new.

All the milk and cream entered in the contest was produced March 11

and shipped to a cold-storage house in Cleveland. The scoring was

done March 14, when the product was three days old.

The score cards used in this contest are presented herewith:

SCORE CARD FOR MARKET MILK.

Exhibitor: ---- ----.

Address: ----, ----.

NUMERICAL SCORE.

-------+-------------+----------+---------+---------------+--------

40. | 25. | 20. | 5. | contents, 10. | 100.

-------+-------------+----------+---------+---------------+--------

-------+-------------+----------+---------+---------------+--------

DESCRIPTIVE SCORE.

----------+----------------+------------+----------+---------------

Flavor. | Composition. | Bacteria. | Acidity. | Package and

| | | | contents.

----------+----------------+------------+----------+---------------

Excellent.|Perfect. |Perfect. |Perfect. |Perfect.

Good. | | | |

Fair. |Fat, ---- |Total, ----.|---- |Foreign matter.

Bad. | per cent. | | per cent.|

Flat. |Solids not fat, |Liquefiers, | |Metal parts.

Bitter. | ---- per cent. | ----. | |

Weedy. | | | |Unattractive.

Garlic. | | | |

Silage. | | | |

Manure. | | | |

Smothered.| | | |

Other | | | |

taints. | | | |

.... | | | |

----------+----------------+------------+----------+---------------

Remarks: ----.

Date: ----. ---- ----, _Judge_.

DIRECTIONS FOR SCORING.

FLAVOR.

If rich, sweet, clean, and pleasant flavor and odor, score

perfect (40). Deduct for objectionable flavors and odors

according to conditions found.

COMPOSITION.

If 4 per cent fat or above and 8.5 per cent solids not fat or

above, score perfect (25). Deduct 1 point for each one-fourth per

cent fat below 4 and 1 point for each one-fourth per cent solids

not fat below 8.5.

BACTERIA.

Less than 10,000 per cubic centimeter (perfect) 20

Over 10,000 and less than 25,000 per cubic centimeter 19

Over 25,000 and less than 50,000 per cubic centimeter 18

Over 50,000 and less than 75,000 per cubic centimeter 17

Over 75,000 and less than 100,000 per cubic centimeter 16

Deduct 1 point for each 25,000 above 100,000.

When an unusually large number of liquefying bacteria are

present, further deduction should be made according to conditions

found.

ACIDITY.

If 0.2 per cent or below, score perfect (5). Deduct 1 point for

each 0.01 per cent above 0.2 per cent. (If Mann’s test is used,

discontinue adding indicator on first appearance of a pink color.)

APPEARANCE OF PACKAGE AND CONTENTS.

If package is clean, free from metal parts, and no foreign

matter can be detected in the contents, score perfect (10). Make

deductions according to conditions found.

SCORE CARD FOR MARKET CREAM.

Exhibitor: ---- ----

Address: ---- ----.

NUMERICAL SCORE.

-------+-------------+----------+---------+---------------+--------

40. | 25. | 20. | 5. | contents, 10. | 100.

-------+-------------+----------+---------+---------------+--------

-------+-------------+----------+---------+---------------+--------

DESCRIPTIVE SCORE.

----------+----------------+------------+----------+---------------

Flavor. | Composition. | Bacteria. | Acidity. | Package and

| | | | contents.

----------+----------------+------------+----------+---------------

Excellent.|Perfect. |Perfect. |Perfect. |Perfect.

Good. | | | |

Fair. |Fat, ---- |Total, ----.|---- |Foreign matter.

Bad. | per cent. | | per cent.|

Flat. | |Liquefiers, | |Metal parts.

Bitter. | | ----. | |

Weedy. | | | |Unattractive.

Garlic. | | | |

Silage. | | | |Lumpy.

Smothered.| | | |

Manure. | | | |Frothy.

Other | | | |

taints. | | | |

.... | | | |

----------+----------------+------------+----------+---------------

Remarks: ----.

Date: ----. ---- ----, _Judge_.

DIRECTIONS FOR SCORING.

FLAVOR.

If rich, sweet, clean, and pleasant flavor and odor, score

perfect (40). Deduct for objectionable flavors and odors

according to conditions found.

COMPOSITION.

If 20 per cent fat or above, score perfect (25). Deduct 1 point

for each one-half per cent fat below 20.

BACTERIA.

Less than 10,000 per cubic centimeter (perfect) 20

Over 10,000 and less than 25,000 per cubic centimeter 19

Over 25,000 and less than 50,000 per cubic centimeter 18

Over 50,000 and less than 75,000 per cubic centimeter 17

Over 75,000 and less than 100,000 per cubic centimeter 16

Deduct 1 point for each 25,000 above 100,000. -

When an unusually large number of liquefying bacteria are

present, further deduction should be made according to conditions

found.

ACIDITY.

If 0.2 per cent or below, score perfect (5). Deduct 1 point

for each 0.01 per cent above 0.2. (If Mann’s test is used,

discontinue, adding indicator on first appearance of a pink

color.)

APPEARANCE OF PACKAGE AND CONTENTS.

If package is clean, free from metal parts, and no foreign matter

can be detected in the contents, and physical condition of

product is good, score perfect (10). Make deductions according to

conditions.

The composition, condition, and numerical scores of the entries of

market milk and cream are given in the following tables:

_Table showing composition and condition of market milk and cream._

------+-----+------+-------+-------+---------------+-------------------

No. | | not | ity. |bacteria| package. |

| | fat. | | per | |

| | | | ter. | |

------+-----+------+------+--------+---------------+-------------------

1 | 4.1 | 9.82 |0.235 | 3,100 |Slight sediment|

2 | 4.0 | 8.67 | .198 | 1,600 | do |

3 | 3.5 | 8.70 | .194 | 16,300 |Clean |

4 | 3.4 | 8.55 | .198 | 5,500 | do |

5 | 3.7 | 8.61 | .200 | 15,200 | do |

6 | 4.5 | 9.02 | .192 | 5,100 |Slight sediment|

7 | 3.9 | 8.78 | .180 | 1,600 | do |

8 | 3.6 | 8.59 | .174 | 35,800 | do |

9 | 3.3 | 8.53 | .187 | 4,730 | do |

10 | 3.7 | 8.74 | .174 | 11,300 | do |

11 | 3.9 | 8.78 | .183 | 4,900 | do |

12 | 3.8 | 8.76 | .189 | 12,500 | do |

13 | 4.5 | 8.90 | .180 | 33,000 |Clean |

14 | 3.2 | 8.37 | .194 | 38,600 | do |

15 | 3.4 | 8.55 | .196 | 5,200 |Slight sediment|Bottle not full.

16 | 4.0 | 8.80 | .196 | 6,000 | do |

1 | 3.2 | 8.64 | .200 | 3,100 | do |

18 | 3.5 | 8.80 | .189 | 17,500 | do |

19 | 3.4 | 8.78 | .200 | 17,200 |Clean |

20 | 3.5 | 8.45 | .180 | 5,400 |Slight sediment|

21[a] |33.6 | ... | .162 | 29,200 | do |

22 | 4.4 | 9.25 | .216 | 26,500 | do |

23[a] |25.0 | ... | .180 | 21,000 | do |

24 | 3.9 | 8.90 | .198 | 8,700 | do |

25 | 3.7 | 8.86 | .198 | 20,700 |Clean |

26 | 3.1 | 8.25 | .189 |166,000 | do |

27 | 4.3 | 8.86 | .182 | 1,000 | do |Soapy flavor.

28 | 3.8 | 9.13 | .183 | 9,500 | do |

29 | 4.4 | 8.88 | .185 | 86,000 | do |

30[a] |37.2 | ... | .162 | 20,700 |Slight sediment|Silver medal

31 | 3.7 | 8.74 | .207 | 18,000 |Clean |

32 | 3.9 | 9.78 | .200 | 10,400 | do |

33 | 4.4 | 9.00 | .200 | 8,500 | do |

34 | 4.1 | 8.82 | .192 | 31,300 |Slight sediment|

35 | 3.6 | 8.92 | .234 | 26,300 | do |

36 | 3.6 | 8.59 | .200 | 1,000 | do |Soapy flavor.

37 | 4.1 | 8.94 | .216 | 23,900 | do |Manure flavor.

38 | 3.4 | 8.98 | .200 | 2,100 | do |

39 | 3.5 | 8.45 | .198 | 7,500 | do |Metal and rubber

40 | 4.0 | 8.80 | .191 | 6,300 |Slight sediment|

41 | 4.0 | 9.00 | .198 | 6,700 | do |

42 | 3.3 | 9.03 | .219 | 3,100 |Clean |

43 | 4.1 | 9.19 | .219 | 5,500 | do |

44 | 3.6 | 8.72 | .184 | 18,300 |Slight sediment|

45 | 4.1 | 9.82 | .200 | 5,700 | Clean |Gold medal (milk).

46 | 3.5 | 9.70 | .192 | 1,000 | do |

47 | 4.0 | 9.00 | .198 | 10,500 |Slight sediment|

48 | 3.7 | 8.74 | .208 | 5,200 | do |

49[a] |18.0 | ... | .216 |402,500 | do |

50 | 3.5 | 9.90 | .210 | 5,800 | do |

51[a] |24.0 | ... | .182 | 1,100 | do |Gold medal (cream).

52 | 3.9 | 8.40 | .198 | 32,000 | do |

53 | 4.2 | 8.84 | .200 | 5,600 | do |Silver medal

54[a] |31.6 | ... | .180 |392,000 |Clean |Soapy flavor.

55 | 3.9 | 8.90 | .207 | 5,600 |Slight sediment|

56 | 8.1 | 7.03 | .207 | 27,000 | do |

57 | 3.9 | 8.53 | .200 | 6,700 | do |

58 | 3.9 | 8.73 | .200 | 1,500 | do |

59 | 2.5 | 8.25 | .185 | 1,200 |Sediment |Metal and rubber

------+-----+------+------+--------+---------------+-------------------

[a] Cream.

_Table showing numerical scores of the milk and cream._

------+----------+-----------+---------+----------+--------+---------

| 40 | 25 | 20 | 10 | 5 | (perfect

------+----------+-----------+---------+----------+--------+---------

1 | 34.0 | 25 | 20 | 9.5 | 1.5 | 90.0

2 | 34.5 | 25 | 20 | 9.5 | 5.0 | 94.0

3 | 35.0 | 23 | 19 | 10.0 | 5.0 | 92.0

4 | 34.0 | 22 | 20 | 10.0 | 5.0 | 91.0

5 | 33.0 | 23 | 19 | 10.0 | 5.0 | 90.0

6 | 32.0 | 25 | 20 | 9.5 | 5.0 | 91.5

7 | 33.5 | 24 | 20 | 9.0 | 5.0 | 91.5

8 | 33.0 | 23 | 18 | 9.5 | 5.0 | 88.5

9 | 29.0 | 22 | 20 | 9.5 | 5.0 | 85.5

10 | 34.0 | 23 | 19 | 9.5 | 5.0 | 90.5

11 | 34.0 | 24 | 20 | 9.5 | 5.0 | 92.5

12 | 32.0 | 24 | 19 | 9.0 | 5.0 | 89.0

13 | 32.0 | 25 | 18 | 10.0 | 5.0 | 90.0

14 | 35.0 | 21 | 18 | 10.0 | 5.0 | 89.0

15 | 35.5 | 22 | 20 | 9.0 | 5.0 | 91.5

16 | 35.0 | 25 | 20 | 9.5 | 5.0 | 94.5

17 | 36.5 | 22 | 20 | 9.5 | 5.0 | 93.0

18 | 32.0 | 23 | 19 | 9.0 | 5.0 | 88.0

19 | 34.0 | 22 | 19 | 10.0 | 5.0 | 90.0

20 | 32.0 | 22 | 20 | 9.5 | 5.0 | 88.5

21[a] | 37.0 | 25 | 18 | 9.5 | 5.0 | 94.5

22 | 32.5 | 25 | 18 | 9.5 | 3.5 | 88.5

23[a] | 36.5 | 25 | 19 | 9.5 | 5.0 | 95.0

24 | 32.75 | 24 | 20 | 9.5 | 5.0 | 91.25

25 | 33.0 | 23 | 19 | 10.0 | 5.0 | 90.0

26 | 30.0 | 20 | 13 | 10.0 | 5.0 | 78.0

27 | 28.0 | 25 | 20 | 10.0 | 5.0 | 88.0

28 | 31.5 | 24 | 20 | 10.0 | 5.0 | 90.5

29 | 34.0 | 25 | 16 | 10.0 | 5.6 | 90.0

30[a] | 37.5 | 25 | 19 | 9.0 | 5.0 | [b]95.5

31 | 37.0 | 23 | 19 | 10.0 | 4.5 | 93.5

32 | 34.5 | 24 | 19 | 10.0 | 5.0 | 92.5

33 | 35.0 | 25 | 20 | 10.0 | 5.0 | 95.0

34 | 36.25 | 25 | 18 | 9.0 | 5.0 | 93.25

35 | 36.0 | 23 | 18 | 9.5 | 2.0 | 88.5

36 | 31.0 | 23 | 20 | 9.5 | 5.0 | 88.5

37 | 31.0 | 25 | 19 | 9.5 | 3.5 | 88.0

38 | 34.5 | 22 | 20 | 9.0 | 5.0 | 90.5

39 | 35.0 | 22 | 20 | 5.0 | 5.0 | 87.0

40 | 33.75 | 25 | 20 | 9.5 | 5.0 | 93.25

41 | 34.0 | 25 | 20 | 9.5 | 5.0 | 93.5

42 | 35.5 | 22 | 20 | 10.0 | 3.5 | 91.0

43 | 35.0 | 25 | 20 | 10.0 | 3.5 | 93.5

44 | 28.0 | 23 | 19 | 9.5 | 5.0 | 84.5

45 | 37.0 | 25 | 20 | 10.0 | 5.0 | [c]97.0

46 | 36.0 | 23 | 20 | 10.0 | 5.0 | 94.0

47 | 32.5 | 25 | 19 | 10.0 | 5.0 | 91.5

48 | 34.5 | 23 | 20 | 9.0 | 4.5 | 91.0

49[a] | 35.0 | 21 | 4 | 9.0 | 4.5 | 73.5

50 | 35.0 | 23 | 20 | 9.5 | 4.5 | 92.0

51[a] | 36.5 | 25 | 20 | 9.5 | 5.0 | [d]96.0

52 | 36.5 | 24 | 18 | 9.5 | 5.0 | 93.0

53 | 36.5 | 25 | 20 | 9.5 | 5.0 | [e]96.0

54[a] | 32.0 | 25 | 5 | 10.0 | 5.0 | 77.0

55 | 34.0 | 24 | 20 | 9.5 | 4.5 | 92.0

56 | 32.0 | 25 | 8 | 9.0 | 4.5 | 78.5

57 | 33.0 | 24 | 20 | 9.5 | 5.0 | 91.5

58 | 34.0 | 24 | 20 | 9.5 | 5.0 | 92.5

59 | 27.0 | 19 | 20 | 5.5 | 5.0 | 76.5

------+----------+-----------+---------+----------+--------+---------

[a] Cream.

[b] Silver medal (cream).

[c] Gold medal (milk).

[d] Gold medal (cream).

[e] Silver medal (milk).

The flavor of the samples of both milk and cream was generally good.

A few were soapy, owing to bottles not being properly rinsed, and one

or two suggested a flavor of the cow stable. The lowest score for

“flavor of milk” was 28 points, the highest 37; the lowest score for

“flavor of cream” was 30 points, the highest 37.5.

The percentage of fat in the milk was close to 4 in the majority of

instances; the lowest was 2.5 and the highest 8.1. Both of these

samples, however, may safely be regarded as abnormal. The percentage

of fat in the cream samples varied from 18 to 37.2. The lowest

percentage of “solids not fat” was 7.03, and the highest 9.9.

With but few exceptions the milk and cream exhibited did not exceed

the required standard for acidity, which was two-tenths of 1 per

cent. The lowest percentage of acidity was 0.162, the highest 0.235.

The number of bacteria per cubic centimeter found in the milk samples

varied from 1,000, which was the lowest number, to 166,000, which

was the highest. Seventeen out of the 59 samples examined contained

over 20,000 bacteria per cubic centimeter, and more than half of all

the samples exhibited contained less than 10,000, or a number small

enough to meet the requirements for certified milk as established by

the milk commissions. The lowest number of bacteria found in cream

was 1,100 per cubic centimeter, the highest 402,000.

The appearance of the packages of milk and cream was generally good.

Only two had rubber or metal parts. Many of the samples contained

more or less foreign matter. About one-third showed no sediment

whatever in the bottom of the bottles.

Of the 59 samples of milk and cream competing in this contest 6

scored 95 or over, 35 between 90 and 95, 12 between 85 and 90,

and 6 less than 85. The large number scoring 90 or above is very

noticeable, and indicates that the majority of the dairymen were

successful in their efforts to produce high-class milk.

THE DAIRY-FARM CONTEST.

This was an entirely new feature in connection with milk contests

and proved to be of great interest and practical value. Twenty-five

dairymen entered their farms in this contest, and the farms were

visited by the judges and scored on the basis of the score card shown

below. While this part of the work required considerable time and

some expense, it is believed that it resulted in much good along the

line of improving the conditions affecting the city milk supply. Full

details of this feature of the work are given in the table.

[United States Department of Agriculture, Bureau of Animal

Industry, Dairy Division.]

SANITARY INSPECTION OF DAIRIES.

Owner or lessee of farm: ---- ----.

Town: ----. State: ----.

Total No. of cows: ----. No. milking: ----.

Quarts of milk produced daily: ----

Is product sold at wholesale or retail? ----.

If shipped to dealer, give name and address: ----.

Permit No.: ----. Date of inspection: ----, 1907.

--------------------------------+-----------------+------------------

| Score. |

+--------+--------+ Remarks.

|Perfect.|Allowed.|

--------------------------------+--------+--------+------------------

COWS. | | |

Condition | 2 | |

Health | 8 | |

Cleanliness | 5 | |

Water supply | 5 | |

+--------+ |

| 20 | |

STABLES. | | |

Construction | 5 | |

Cleanliness | 5 | |

Light | 5 | |

Ventilation | 4 | |

Cubic space per cow | 3 | |

Removal of manure | 2 | |

Stable yard | 1 | |

+--------+ |

| 25 | |

MILK HOUSE. | | |

Construction | 2 | |

Equipment | 3 | |

Cleanliness | 5 | |

Care and cleanliness of utensils| 5 | |

Water supply (Temp. ---- °F.) | 5 | |

+--------+ |

| 20 | |

MILKERS AND MILKING. | | |

Health of attendants | 5 | |

Cleanliness of milking | 10 | |

+--------+ |

| 15 | |

HANDLING THE MILK. | | |

Prompt and efficient cooling | 10 | |

Storing at a low temperature | 5 | |

Protection during transportation| 5 | |

Temperature of milk ---- °F. | | |

+--------+ |

| 20 | |

+--------+--------+

Total score | 100 | |

--------------------------------+--------+--------+------------------

Sanitary conditions are:

Excellent: ----. Good: ----. Fair: ----. Poor: ----.

Suggestions by inspector: ----.

(Signed) ---- ----, _Inspector_.

DIRECTIONS FOR SCORING.

COWS.

Perfect

score.

_Condition and healthfulness._--Deduct 2 points if in poor

flesh, and 8 points if not tuberculin-tested 10

_Cleanliness._--Clean, 5; good, 4; fair, 2; bad, 0 5

_Water supply._--If clean and unpolluted, 5; fair, 3;

otherwise, 0 5

STABLES.

_Construction._--For cement floor or other material equally

as good (_a_)[A] in good condition allow 2 points; fair, 1;

poor, 0; wood floor (_b_) or other material in good condition,

1; fair, ½; poor, 0; good tie (_c_), 1; good manger (_d_),

1; box stall (_e_), 1 5

_Cleanliness._--If thoroughly clean, including floor (_a_),

windows (_b_), and ceilings (_c_), 5; good, 4; medium, 3;

fair, 2; poor, 1; bad, 0 5

_Light._--Four square feet of glass per cow, 5; 1 point off for

each 20 per cent less than 4 square feet 5

_Ventilation._--Good ventilating system, 4; fair, 3; poor, 2;

bad, 0 4

_Cubic space per cow._--If 500 cubic feet or over per cow, 3;

less than 500 and over 400, 2; less than 400 and over 300, 1;

less than 300, 0 3

_Removal of manure._--Hauled to field daily, 2; removed at

least 30 feet from stable, 1; otherwise, 0 2

_Stable yard._--In good condition (_a_), ½; well drained

(_b_), ½; otherwise, 0 1

MILK HOUSE.

_Construction._--Tight, sound floor, and not connected with

any other building (_a_), well lighted (_b_), well ventilated

(_c_), 2; (_d_) if connected with another building under good

conditions, 1; otherwise, 0; (_e_) if no milk house, 0 2

_Equipment._--Hot water for cleaning utensils (_a_), 1; cooler

(_b_), 1; proper pails (_c_) and strainers (_d_) used for no

other purposes, 1 3

_Cleanliness._--Interior clean, 5; good condition, 4; medium,

3; fair, 2; poor, 1; bad, 0 5

_Care and cleanliness of utensils._--Clean (_a_), 3; kept in

milk house or suitable outside rack (_b_), 2; otherwise, 0 5

_Water supply._--If pure and clean running water, 5; pure and

clean still water, 3; otherwise, 0 5

MILKING.

_Attendants._--Healthy 5

_Cleanliness of milking._--Clean milking suits, milking with

clean dry hands, and attention to cleanliness of udder and

teats while milking, 10; no special suits, but otherwise clean

(_a_), 7; deduct 4 points for unclean teats (_b_) and udder

(_c_) and 3 points for unclean hands (_d_) 10

HANDLING THE MILK.

_Prompt and efficient cooling._--If prompt (_a_), 5; efficient

(_b_), if 50° F. or under, 5; over 50° and not over 55°, 4;

over 55° and not over 60°, 3; over 60°, 0; if neither prompt

nor efficient, 0 10

_Storing at low temperature._--If 50° F. or under, 5; over 50°

and not over 55°, 4; over 55° and not over 60°, 3; over 60°, 0 5

_Protection during transportation to market._--If thoroughly

protected (iced), 5; good protection, 4; partly protected, 2;

otherwise, 0 5

---

100

[Note: The letters _a_, _b_, _c_, etc., should be entered on score

card to show condition of dairy, and when so entered should

always indicate a deficiency.]

SCORE.

If total score is 90 or above and each division 85% perfect or

over, the dairy is EXCELLENT (entitled to registry).

If total score is 80 or above and each division 75% perfect or

over, the dairy is GOOD.

If total score is 70 or above and each division 65% perfect or

over, the dairy is FAIR.

If total score is below 70 and any division is below 65% perfect,

the dairy is POOR.

_Detailed scores of the twenty-five dairy farms entered in the

dairy-farm contest._

------------+--------+--------+--------+--------+--------+--------

Farm No. | 20 | 25 |(perfect| 15 |(perfect|(perfect

|points).|points).| 20 |points).| 20 | 100

------------+--------+--------+--------+--------+--------+--------

1 | 10.0 | 14.0 | 2.0 | 10.0 | 5.0 | 41.0

2 | 11.0 | 14.0 | 7.0 | 10.0 | 0.0 | 42.0

3 | 4.0 | 14.0 | 8.0 | 10.0 | 10.0 | 46.0

4 | 8.0 | 3.0 | 12.0 | 10.0 | 15.0 | 48.0

5 | 7.0 | 8.0 | 16.0 | 10.0 | 10.0 | 51.0

6 | 10.0 | 11.0 | 7.0 | 10.0 | 15.0 | 53.0

7 | 11.0 | 13.0 | 13.0 | 10.0 | 10.0 | 57.0

8 | 18.0 | 10.5 | 10.0 | 10.0 | 10.0 | 58.5

9 | 15.0 | 8.0 | 10.0 | 12.0 | 15.0 | 60.0

10 | 12.0 | 13.0 | 11.0 | 10.0 | 15.0 | 61.0

11 | 12.0 | 18.0 | 7.0 | 10.0 | 15.0 | 62.0

12 | 10.0 | 21.0 | 8.0 | 10.0 | 15.0 | 64.0

13 | 7.0 | 10.0 | 17.5 | 10.0 | 20.0 | 64.5

14 | 12.0 | 12.0 | 11.0 | 10.0 | 20.0 | 65.0

15 | 12.0 | 16.0 | 7.0 | 10.0 | 20.0 | 65.0

16 | 12.0 | 22.0 | 12.0 | 10.0 | 10.0 | 66.0

17 | 19.5 | 16.0 | 7.0 | 10.0 | 15.0 | 67.5

18 | 12.0 | 23.0 | 11.0 | 13.0 | 10.0 | 69.0

19 | 12.0 | 16.0 | 16.0 | 12.0 | 15.0 | 71.0

20 | 7.0 | 19.5 | 18.0 | 10.0 | 20.0 | 74.5

21 | 14.0 | 20.5 | 16.0 | 10.0 | 20.0 | 80.5

22 | 12.0 | 18.0 | 17.0 | 15.0 | 20.0 | 82.0

23 | 11.5 | 21.0 | 19.0 | 12.0 | 20.0 | 83.5

24 | 12.0 | 23.0 | 15.0 | 15.0 | 20.0 | 85.0

25 | 19.5 | 21.0 | 17.0 | 12.0 | 17.0 | 86.5

------------+--------+--------+--------+--------+--------+--------

Average | 11.6 | 15.4 | 11.8 | 10.8 | 14.5 | 64.1

cent perfect| 58.0 | 61.6 | 59.0 | 72.0 | 72.5 | 64.1

------------+--------+--------+--------+--------+--------+--------

PRINCIPAL DEFECTS FOUND.

The greatest defects on the dairy farms were found to be the lack

of cleanliness of the cows and the nonapplication of the tuberculin

test. This test had been applied to only five of the twenty-five

herds, and as it counted 8 points in the score the low average for

the cows is thus explained. The cows in fifteen of the herds were

more or less dirty. The water supply was generally good. The average

rating for the cows was 11.6 points out of a possible 20.

The next greatest defect was found in the construction, equipment,

and cleanliness of the milk houses. Many farms had no milk houses or

special rooms for handling the milk, some were lacking in the proper

equipment--particularly coolers and facilities for heating water.

The water supply and utensils for the milk house were generally

good. Seven out of the twenty-five received a perfect score for

cleanliness. The average score for all of the milk houses was 11.8

points out of a possible 20.

The third lowest rating was given to the stables, which scored 15.4

points out of a possible 25. The greatest defect here was the lack

of cleanliness, although the light and ventilation were frequently

deficient. The construction as a rule received a good rating, and

the cubic space per cow was generally satisfactory.

The cleanliness observed in milking was generally good, and the

method of handling the milk satisfactory. These two branches of the

dairy work rated 72 and 72.5 per cent, respectively.

VALUE OF THE CONTEST TO CLEVELAND.

The following letter points out very clearly some of the results

which followed the contest in Cleveland:

CLEVELAND, _June 4, 1907_.

Prof. C. B. LANE,

_Assistant Chief, Dairy Division, Washington, D. C._

DEAR SIR: Certain very definite beneficial results may be traced

to the milk exhibit and contest held in Cleveland on March 16,

1907. It was of special value from an educational standpoint.

Few of the dairymen supplying milk to Cleveland previous to

the contest had any appreciation of the significance of the

inspection required by the city and submitted to it largely from

necessity. The various addresses and discussions demonstrated the

method and the value of the inspection. The dairymen present came

to understand the importance and significance of improved methods

of handling milk, and many of the recommendations made have since

been adopted. The dairymen also felt pleased at the attention

and interest of the Government officials in Cleveland’s milk

producers.

With the inauguration of the inspection by the Cleveland Board

of Health considerable opposition developed among the dairymen,

and in some cases open enmity. With a thorough understanding of

the object of the inspection this opposition has ceased and the

inspection is now sought and welcomed. Cordial relations now

exist between the dairymen and the inspection department. The

holding of the contest and exhibit definitely contributed to

this kindly feeling. Friendly rivalry has been developed among

the dairymen. The visit of the inspector is looked forward to;

his suggestions are usually promptly complied with, and his

subsequent visits result in a higher score for the dairymen

generally. The general attitude of the dairymen toward an

inspection system is well illustrated by a letter recently sent

by several representative dairymen to the board of health:

We milk producers, who ship milk to the city of Cleveland,

desiring to make and ship milk of good quality and to observe

the sanitary regulations as prescribed by your honorable body,

respectfully ask that each and every person shipping milk to

the city of Cleveland be required to take out a permit to be

issued by your honorable body, revocable at your pleasure.

That said permits shall be classified as 1 or 2. That dairies

which score 50 points or above be classified as No. 1, and all

dairies which score below 50 points be classified as No. 2.

That all milk dealers, shippers, and peddlers who sell milk in

the city of Cleveland be required to apprise their customers

by placard or otherwise at all times of the class of milk that

they are offering for sale, and in case of failure so to do,

or in case of said milk dealer, shipper, or peddler offering

for sale milk shipped into the city of Cleveland without a

permit, said milk dealer, shipper, or peddler’s license shall

be forfeited.

AUSTIN HERRICK.

W. A. MILLS.

H. F. BICKER.

S. H. MIZER.

O. H. BENNETT.

E. BOWEN.

H. E. POST.

G. W. ADAMS.

W. H. CHAMBERS.

A. F. DRESHER.

C. E. RILEY.

The exhibit also had a beneficial effect upon retailers. This

class has come to realize the value of sanitary milk production.

Before making the season’s contract they inquire into the rating

of the dairies in question, discriminating against those having

a low rating, and frequently paying a premium for milk from a

high-scoring dairy. There is at present an almost universal

demand for a repetition of the contest annually, and the interest

and participation in the contest next year would be many fold

that of this contest.

(Signed.)

H. G. SHERMAN, M. D.,

_Chairman Committee on Municipal Sanitation_.

C. W. EDDY, M. D.,

_Chief of Inspection Division, Public Health Department_.

THE VALUE OF MILK CONTESTS.

VALUE TO THE PRODUCER.

Milk contests are of value to the producer in that they point out to

him very clearly the exact condition of his product. This includes,

first, the flavor of the milk. Clean milk from a clean cow has but

little flavor or odor. If it is fairly well supplied with fat, pure

milk may be described as having a rich, sweet, clean, pleasant flavor

and odor, and free from foreign taints. Too frequently, however,

the ordinary market milk delivered in our cities tastes of the cow

stable, or the feed, and has too much acidity from the presence of

millions of bacteria. In addition to flavor, milk is tested for

chemical qualities, including fat and total solids. It is also

carefully tested for bacteria. If produced under clean conditions

and promptly cooled, these should not exceed 100,000 to the cubic

centimeter. Where extreme care is used, as in the production of

certified milk, the number may be kept below 1,000. Other points

considered are the acidity of the milk, the appearance of the package

(including metal parts, etc.), and foreign matter. Too often dirt of

various kinds is found in the bottom of the bottle, indicating not

only dirty conditions during milking, but poor handling, especially

as regards straining.

Defects of the product having thus been pointed out, the dairyman

will know what is lacking in his product and what he needs to do

in order to make it perfect. If the dairyman enters the dairy-farm

contest his place is carefully scored and given a definite rating.

Ideal conditions are pointed out and he is shown what needs to be

done and how it can be done without great expense.

But the question naturally arises: If the dairyman produces a perfect

product, can he secure any more money for it? Up to the present time

there has been but little incentive to the production of high-class

milk, with possibly the exception of certified milk. Clean and dirty

milk have sold for the same price and in direct competition with each

other. This is not right. With other commodities the grade determines

the price. It should be so with milk.

There are indications, however, that the dairyman who produces clean

milk will in the future receive a premium for his product, and

the careful inspection of the dairy farm and the milk produced is

going to help bring this about. Already an advanced price is being

offered by the milk dealers in Cleveland for milk from high-scoring

dairies. This certainly is encouraging to the dairyman who is trying

to produce a clean product. Every farm should be inspected, and

such inspection should be welcomed by every intelligent dairyman. A

score such as was given in this contest, stating certain conditions

found in the dairies to be satisfactory, will have a tendency to

increase the sales and inspire confidence. It will be for the

dairyman’s interest in the future to produce clean milk, and he

should be rewarded for his efforts. Producers should hold together

in this matter. Public sentiment is with the movement for a better

milk supply, and the prices of feedstuffs and labor being high,

the producers have every reason to demand a fair price for a good

product. But they should see to it that their product is clean and

that it deserves the price demanded. It is not for the producer’s

interests to allow the consumer to get the idea that this most

valuable food product, milk, is produced and handled under dirty

conditions.

VALUE TO THE DEALER.

Milk contests are of value to the dealer in assisting him to

determine where the good dairies are, hence making it easier for him

to find a supply of milk to meet the demands made upon him for a good

product. With a supply of good milk to handle, there is less trouble

with sour milk and less complaint from consumers.

VALUE TO THE CONSUMER.

The principal value of these contests to the consumer is in pointing

out the defects in milk and showing him what good milk really is.

Clean milk certainly ought to command a premium over dirty milk. With

the average consumer, however, milk is looked upon as a necessity

to be bought as cheaply as possible. If he is asked to pay a higher

price, he immediately characterizes it as robbery. He gives little

thought to the fact that the price of grain has been increasing

during the past ten years and that wages for farm labor are not only

higher but the labor is difficult to obtain. The consumer should know

that it costs more to produce clean milk and that it means extra

labor and extra care, and the dairyman can not be expected to produce

it without a reasonable profit.

APPLICATION OF THE CLEVELAND PLAN TO OTHER CITIES.

The results obtained in the contest described in the preceding

pages indicate that a similar meeting and exhibit would be of value

in improving the milk supply of any city. It is simply a means of

reaching the producer, the dealer, and the consumer, and educating

them along the line of clean milk. That the plan worked successfully

in Cleveland there is no question, and it is believed that there are

scores of other cities where similar results might be obtained. Such

a contest should have the direct support of the board of health or

some organization directly interested in improving the milk supply.

EXTRACTS FROM ADDRESSES.

One of the objects of the contest was to discuss matters of interest

to dairymen and give them an opportunity to ask questions. The

following are some of the salient points brought out at the meeting:

Dr. H. G. SHERMAN, chairman municipal sanitation committee,

chamber of commerce: The sanitary code prepared by the committee

provides that no milk from tuberculous cattle is to be sold

within the city limits, but it was not intended that these

regulations should be put into operation at once, as some

apparently feared. We believe--and we think that you agree with

us--that these regulations should be enforced gradually and

reasonably, with due regard to the interests of the dairymen and

with arrangements for the proper reimbursement of the dairymen.

It is no longer a matter of theory, but it has been clearly

proven that a good milk supply is of the greatest importance

to the health of city dwellers. A large proportion of disease

comes through improper food, and milk is one of the important

elements of our food. Especially is this true of infants and

young children, those least able to resist disease. With these it

may constitute almost the only article of food. Epidemics costing

thousands of lives have been traced to tainted or unclean milk.

Deaths from typhoid fever, diphtheria, and scarlet fever are

often caused by infection carried in the milk. In large cities

nearly one-half of the children born die before they are 4 years

old, but where all the milk has been carefully inspected this

rate has been greatly diminished. You may say that you run the

same risk with your children that we do with ours and that you

have never discovered any danger; but this is not quite true.

In the first place, the milk which you get is fresher than it

is when is comes to us, and with you the disease germs which do

the harm have not had time to multiply. In the second place,

disease spreads much faster in a crowded city than in the country

with its scattered population. In the third place, the power of

resisting disease in the city is much less than it is in the

country. Your children, who play all day in the fresh air and

sunshine, who roll on the green grass, and who sleep in the cool

night breeze are much more likely to shake off any threatened

sickness than the babies in the slum districts, for instance, who

must play in the gutter or on the hot pavement in the daytime and

sleep in stifling and perhaps crowded rooms at night. The death

rate among little children is half as high again in the city as

it is in the country, and sickness is in even greater proportion.

* * * * *

Dr. C. W. EDDY, chief of inspection division, public health

department: When the Cleveland health department first undertook

a definite system of sanitary inspection of the dairies shipping

milk to the city the first question that presented itself was a

form of report to be used by the inspector. It was first proposed

to have a list of questions to be asked by the inspector, the

answers to be his report on the dairy inspected. This was

tried and found unsatisfactory, as it did not give an adequate

description of conditions nor the exact relations of the good

features to the indifferent or positively bad. While in this

quandary I received a communication from the Dairy Division

of the United States Department of Agriculture, in which was

described the score card used by the inspectors of that division.

It appealed to us at once as a solution of the difficulty, and we

proceeded to give it a thorough trial. After a brief use of the

card we decided to adopt it in our work.

A city milk and cream contest as a practical method of improving the milk supply · 第 1 / 3 段