Imperial Valley press., 1913-03-17
S2,142 ,694 LOST IN DIARIES
OF CALIFORNIA IN A YEAR

4 SACRAMENTO, March t7.-Activi-
/ lies OF the state dairy bureau for the
biennial period ending November 80,
1912, are contained in a report Just
being distributed. During this time
from four to seven inspectors have
been engaged. They have made H. $50
inspections of dairies, creameries,
cheese factories and condensaries.
| III adflll0n. two INSPECTORS in Tu-
lare county, paid by that county but
Idepulized by and reDorting to the bu-
) reau, have made 1850 Inspections of
daries and factories Of dairy products
in that county
After July 1, 1911, when the in
creased appropriation became availa-
PIE, three inspectors We're adGeo 10
the force. Since that time inspectors
nave worked in every county of the
state except Alpine, TuOlumne, Mono.
MaripOsa and InyO.
Every dairy has not been inspected.
as 1t has been impossible with the
funds at the command Of the bureau
to send an inspector four or five miles
over mountain, or up a canyon, to
INSPECT such isolated dairies, without
sighting the work very much in the
more concentrated dairy districts. As
a result of this inspection there have
btti iCul oNtliltlltS Ill Illt udlFlPS,
both as to their methods and equip
ments
There is in all dairy states OF this
country a great loss in quality, and
consequently in the value, of the but
ter produced. Most Of this loss is
caused by the failure Of prompt cool
ing Of milk or cream. In most states
ice can be procured cheaply, so that
every dairy can have its own ice house,
where the cream can be kept a few
days without being much damaged, but
in this state. where nothing other than
artificial ice can be had, and that is
TOO expensive for this purpose: there
fore the cream should be delivered to
The creamerieS every day where it is
get. more than fOrty-eight hours old.
Even though the cream is delivered
every day, it should still be cooled as
much as possible by the aid of water.
This is best done by running the cream
over well SteriliZed cooler through
which water is run. This water need
not be wasted. 1t can be run through
pipes to a trough where the stock Cali
drink.
While the cream is stored it should
he kept in a clean, cool place, or jack
eted by keeping wet burlap around
the cans. During the transportation
Of the cream the cans should not be
exposed to the heat of the sun, and
laws should be passed compelling
suitable places to store milk and cream
while awaiting the departure Of the
train or boat on which it is to be
shipped.
To be able to determine the loss
10 the dairymen of this state because
Of the poor quality of much OF the
product, members Of the state dairy
- . IDr,f
number Of commission merchants and
butter dealers of the state.
The consensus of opinion is thai
only about 30 to 80 per cent of the
butler sold in the state can be graded
as extra.
There are more than 54,9l0,SS6
pounds of butter made and sold, with
uuI counting the little lots sold by
farmers to the country stores. II out
as extra, and the 65 per cent. or So
III, $40 pounds must he sold as sec
ond or third grade. the loss to the
lairymen Of this state is about 2.i42.-
69i every year. the lower grades sell
ing for about 4 cents less per pound
han extra.
The amount Of cheese produced in
his state and reported to this bureau
is 4.7S5.6i1 pounds. While the quail
ity of cheese has been greatly improved
50 that only about 90 per cent can be
Hiassed as very poor, still there is not
much made that can be classed as Of
The finest quality.
1t is not the fault of the climate,
The feed or the cows. because some
brands of cheese made in this state
are as fine in quality as any cheese
made. The cause is improper handling
of The milk and faulty methods in max
mr and handling the cheese.
Those producing an eXcelleat quality
Of cheese are hampered by the many
that produce inferior qualities. as 1t
has lowered the reputation of the Cal
fOrnia cheese. As a result Of this,
the production Of cheese in This state
has greatly decreased during the last
fifteen years, while the production or
butter has increased enormously.
The production Of cheese has, III
many states, been found much more
profitable than that of butter, but this
lnes not seem to be the case here,
although there is good market for
the product and a great deal UT
must be imported. The loss to The
dairymen because this branch OF the
industry has not been properly devcl-
nped has been considerable.