Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1902-10-21
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MILK AND CREAM.


sstandardixing" as u Means Of JUS
tice to Producer ana Consumer.
Selling milk by measure alone is un-
just to the producer as well as the
consumer While the fallacy of this
system is apparent to a few, the ma
jority Of people seem to think that
milk is milk" and that one quart is
worth as much as another as long as it
is sweet, according to w. j. Fraser Of
the Illinois station. And Professor
Fraser further says as to this matter:
City or state standards. where they
exist, make the sale of milk coming
direct from some individual cows that
give milk low in fat unlawful. while it
is in reality good. wholesome milk and
a perfectly legitimate product when
sold at its proper price. But, what is
even worse, this system prevents the
man who produces rich milk from get
ting the price he should, according to
its food value and cost of production.
Milk containing a high per cent Of fat
is not only worth more for food, but it
costs more to produce than milk con-
tanning low per cent Of fat. and the
price should be governed by its COM
position and food value and not by its
bulk
Before there was ready means OF
determining the composition Of milk
these difficulties could not well be
overcome, and providing city standards
vas about all that could be done. But
since the invention of the Babcock
test by DIR. Babcock Of the Wisconsin
station, by this test and lactOmeter
and at slight expense and trouble 1t Is
now a simple matter TO determine ac-
curately the amount of fat and solids
not fat in any milk.
How to Stnndnrdire.
Since fat in milk is the most varia-
BILE constituent, the other solids remain
ing fairly constant. standardiZing milk
is u comparatively simple matter. All
that is necessary is TO add or remove
q certain amount of butter fat, which
is easily done by means of the centrif-
ugal separator or by letting the cream
rise by gravity. While it is true that
milk from individual cows varies
somewhat from day to day. the mixed
milk Of herd that is milked at regu-
lar times each day will be practically
constant for that herd, because all OF
the cows will not test high or low
on the same day. BY testing the milk
OF a herd occasionally the per cent OF
fat in the milk may be known at all
times with reasonable accuracy. to-
gether with the amount OF sklmmllk
that should be added or removed To
bring 1t TO the proper standard. II
the separator does good work and the
amount of milk handled is small so
that il does not warrant testing every
day, it may be run very close to the
desired per cent of fat by testing once
q week. so as 10 be sure that it Is up
TO the required standard. Where the
quantity of milk handled is large 1t
is more economical to run tests fire.
quently and keep the fat at exactly
the desired per cent. Even If the per
cent of fat varies but slightly II makes
a great difference in profit in the course
of the year in n large business.
The only apparatus necessary to
Standardize milk is cream separator
and a milk test. For dairymen han
ding but a small amount OF milk the
same results may be accomplished by
setting the milk for time and skim
ming off the cream. In this case all
that is necessary is a Babcock test.
In this work skimmilk containing
no fat must be added or removed. III
the skimmilk used contains Fat. prop
er allowance must be made according
to the amount of fat contained or the
results will obviously be different.
Water cannot be used to dilute the
milk or the per cent Of solids not fat
will be reduced.
The Dairyman's Interest.
A law compelling n man TO stand
ardize the milk and cream he sells
would result in justice to both pro-
ducer and consumer. All dairymen
would then receive the legitimate price
for their product according to its food
value and cost Of production and
would not be selling per cent milk
In competition with per cent milk and