Montour American. (Danville, Pa.) 1866-1920, 1902-10-02
fro BE Continued
MILK AND CREAM.
SStandnrdizinE" as Mcans of Jus
tice to Producer ana Consumer.


tice to Producer ana Consumer.
Selling milk by measure alone is un-
just to the producer as well as the
consumer While the fullacy of this
system is apparent to 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 1t
is sweet, according to w. j. Fraser of
the Illinois station. And Professor
Fraser further says rs 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
q 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 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 a ready means of
determining the composition of milk
these difficulties could not well be
overcome, and providing city standards
was about all that could be done. But
since the invention of the Babcock
test by Dr. 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 Standnrdize.
Since fat In milk is the most varia-
BILE constituent, the other solids remain
ing fairly constant, standardizing milk
is a comparatively simple matter. All
that is necessary Is to add or remove
a 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 1t 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 oil
times with reasonable accuracy, to-
gether with the amount Of skimmtlk
that should be added or removed to
bring it to the proper standard. If
the separator does good work and the
amount of milk handled is small so
that it does not warrant testing every
day, 1t may be run very close to the
desired per cent Of fat by testing once
Il week, so as to be sure that 1t 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 ut exactly
the desired per cent. Even if the per
cent of fat varies but slightly it makes
great ulueItuCe III DIOll III luc COuI sc
of the year In large business.
The only apparatus necessary to
standardiZe milk is cream separator
and milk test. For dairymen ham
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 n Babcock test.
In this work skimmilk containing
no fat must be added or removed. If
the skimmilk used contains fat, prop
or 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 q 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
- IL a