The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1890-04-12
QUALITY OF CREAM.
The Question of Fixing the Proportion OF
Solids in Milk.

Solids in Milk.
1t was only by practical experience in
the selling of milk. under the law reg
ulating the sale. that dairymon realized
the fact that it is impossible to produce
uniform grades of milk. Even the laws
created through their influence have be-
come obnoxious to them The mistake
made was in demanding a regulation foi
which they were not prepared, and OF
which they were not aware until they
felt its application. They did not real
ize that the uniform standard of milk
should go farther and call for the uni
formity of the cows and of the food.
Milk is product the quality of which
is beyond the control of the dairyman
unless he begins at the source and reg
ulates the breeding of his stock and the
selection of the food from which tho
milk is produced. TofX the proportion
of solids is to shut off the milk from
certain cows that can not come up
to the standard though such COWS may
be the largest producers in the herd.
That portion of the millS-the cream
which is the most valuable in the
market, is really not so valuable as the
caseine, so far as the object of the con-
sumption of milk is concerned. A quart
of skim milk contains a larger proper
tion of the nutritive elements than an
equal part of cream, as cream is almost
entirely heat-producing and fat-form-
ing. while the elements of growth. nj
trogen, phosphoric acid and mineral
matter is contained in the skim-milll.
The production of one quart of skim
milk takes from the soil larger amount
of fertility than many times the same
quantity of cream. The real richest
milk is that con tanning the nitrogen and
mineral matter. but consumers gauge
the quality by the proportion of cream,
which is the least expensive article in
the milk. There is probably no known |
method of protection other than to en-
deavor to patronizc those who keep
choice stock. for it is the kind of COWS |
that one must look for the quality of
the milk.
Another problem to deal with is that |
the solids are not uniform in the rela- |
tive proportions of fat caseine, etc, and |
the value of the solids depends upon the |
preference of the buyers The fat in !
the milk is the portion that gives the |
greatest value, yet the purchaser, while |
being guarded in securing the proper |
proportion of solids, may receive all that
he expected and yet not receive milk as
rich in cream as his neighbor who pro-
cured milk containing the same proper
tion of solid matter. While it may be
the case that milk is fully up to all the
requirements of the law, yet the pur-
chaser will be no wiser than before. In
fact, even the dairyman can not guar
antee certain grade of milk daily, as
its quality is not fully within his con-
troll. To estimate milk by the relative
proportions of solids and liquids does
not regulate it's quality, for milk is toe
variable in its composition, while the
characteristics of each COW affect the
product. Milk can be watered through
the agency of the COW as well as at the
pump. philadelphia Record.
Butter Shows In Denmark.
Denmark has organized a new system
of State butter shows. The scheme in
cludes continuous butter show at the
expense of the State during several
months in each year, whore fresh sam
Piles of butter will be received every
fourteen days, the judges decision to be
given on the butter as received, and its
at the end of fourteen days.
The samples are to be sent Immediately
on the receipt of a letter or telegram, so
that the dairymen will not be able to
make a special cask for exhibition, and
the samples are TO be repeated as often
as required. Competing dairies must
send in a return of the feeding and sys-
tenn generally followed on the farm,
with special reference to the week dur
ing which the samples are sent in. AT
present the number of dairies entered |,
800. Nine judges have been selected,
and these act in groups of three each,
each group recording an independent
opinion q each sample, which is checked
by those of the other two groups.
Each group will consist of two butter
merchants and one dairy expert. The
exhibitors are paid the usual market
rate for their exhibits. The shows will
be held at intervals OF fortnight dur.
ing eight months OF the year.-N. Y. !
Sun.