The Brookings register. [volume] (Brookings, Brookings County, S.D.) 1903-1971, 1911-10-12
RYGER'S ADVICE
TO ABERDEEN
STATE DAIRY INSPECTOR THINKS
THERE is ROOM FOR I'M
PRovEMENT
DA|RYMSPECTOR TAIkSOn PURE MILK
Some Features of South Dakota's Pure
Food Law-State Dairy Depart
ment Instructs Dairymen

The Aberdeen News gives the fol
lowing interesting account Of the visit
of A. P. Ryger to that city:
A. P. Ryger of Brookings, state
dairy expert and inspector, is in the
city conducting cream buyers ex.
%aminations in compliance with the
new law that went into effect July /.
The state now has the wholesale
dairy business well in hand, as it reg
ulates the cream buyers and furnishes
a standard of quality of all milk and
cream used for commercial purposes.
Out of the 623 who took the examina-
tons this summer forty-eight did not
pass, 1877 were granted a second grade
certificate, (Which necessitates a sec
ond ~examination) and 43S we're grant
ed licenses. There were a great many
who did not take the examinations.
Following the granting Of a license,
an inspector is sem to the successful
applicants place of business to see
how and under what sanitary condi-
tons the business is carried on. The
inspector instructs the cream buyer
on points in which he may be in doubt,
and does everything possible to assist
him in carrying on a business which
will comply with the states require
mnnfc Tn oocn hic n1onn ..f hi1CinnCc
is ~unsanitary he is written from the
office of the state dairy inspector and
warned regarding the requirements of
the law and circulars sent him stating
exactly what - rno@-ro~-
mis- requirement is that he shall
have his cream room free from dust
flies, etc, shall not have any fruit. veg
etable or grain products stored in the
same room and that it shall be SAM
tary, airy, light and well ventilated. 1t
requires that he shall have his cans
sweet and clean and free from rust;
that his utensils shall be kept clean
at all times and scalded once a day;
that the test tubes and test bottles
used in conducting his business shall
be kept clean and free from all cream
particles or residue of acids left over
from previous tests and that his
scales shall be kept clean and accu-
rate.
After the sending out of these no.
tees inspectors are sent around again
and if the law is not being lived up to
the cream buyer does not get a IL
cense. This law has already worked
wonders in establishing a cream
standard, and grade Of purity in the
state and in providing cleanliness
among the wholesalers, but as yet
there is no law to regulate the retail
ers, those who supply the family con-
sumption, and require that they pass
a suitable examination, and conduct
their business along a sanitary basis.
True, there is a standard Of purity
which the retailer is supposed to OBJ
serve, but there is no law regulating
radical inspection.
In talking with Mr.. Ryger he said:
The dairy business of a city is n
of the most important there is. Every
family needs milk for it's daily con-
sumption, and families with infants
need it for food for their babies. There
is no item of food that harbors, carries
and spreads disease as does milk, and
the sale of this staple should be gov
erned and watched as carefully as
possible.
Sioux Falls has an ordinance and
AN INSPECTOR to look after the dairy
men, and each one is required to take
out a license and his name is kept on
file in the auditors Office where we
can refer to it when necessary. HUI
ron has passed such an ordinance
likewise. but Mitchell has the only
dairying system in the state. All OF
the dairymen in that vicinity sci
their milk to the Turner Produce com
pany for prices ranging from q to 81
cents per pound of butter fat, accord
ing to the season of the year. Here
the milk is run through a separator
where all of the impurities are taker
out. Then the milk and cream ar
again mixed in the proper proper
tons, the per cent of butter fat rams
ing between 3.5 and 81 the yea
around. The milk Is then pasteuriae'
by heating it to 140 to las degrees
this temperature being maintaine