The Barre daily times. (Barre, Vt.) 1897-1959, 1920-11-08
VERMONT CREAMERY LETTER.
Factory Sanitation Required to Meet
Demands of the Public.

|
| fair to your patrons to require or en-
force strict sanitary methods of pro-
duction at the farm, and at the same
time allow insanitary methods in han
ding the products at the factory. The
| experienced creamery man has learned
! that insantary conditions at the fac
| tory are the chief factors which depre-
ciate the quality of product handled.
| There il little incentive for the farm
err to produce high quality of milk
and cream, and then see it handled
at a creamery on an So butter score
basis. Butter scoring o. at the pres
ent time returns to the factory lac 70
l5c per pound more than IS score but
ter. 1t is safe to state that more than
90 per cent of the milk and cream pro-
duced in Vermont is of such quality
that butter scoring 92 may be manu-
featured from it. The largest butter
factory in the state, manufacturing
over a million pounds of butter an
nually, receives cream of such quality
that about 90 per cent of the butter
made scores 90.
The following items relating to fac
tory sanitation are factors that espe-
cially affect the quality of products:
L. Location of building selected so
as TO give proper drainage.
2. Factory should be well lighted and
system Of ventilation be provided TO
carry out quickly all steam, vapors and
odors.
8. Construction and arrangement OF
factory should be such that cleanliness
NAV be maintained at all times.
d. Floors, platforms, walls, ceilings,
stairways. doors and windows should
be kept clean.
s. A lavatory should be provided,
but entirely separate from work room
where products are handled.
5. Floors construction should be con-
crete, with sufficient slope to carry of
water readily. Drains should be OF
such type as to prevent odors escap-
ing from sewage.
7. Walls and ceilings should be kept
painted and clean.
s. Doors and windows should be
screened to exclude flies.
o. Pumps and pipes used in convey
ing milk or cream should be taken
apart, thoroughly cleaned and ster-
ilized daily.
10. All utensils and other apparatus
in which milk and cream are handled
should be cleaned and sterilized daily.
A suitable solution should be used first.
then the utensils rinsed m hot water
and sterilized by live steam.
ii. Employees at work should wear
clothing that may be easily laundered.
The white duck suits are very salts
factory for creamery work, since they
are easily Numbered and give mark
of cleanliness TO the employee.
II. Employees should be in good
health and clean in their habits.
If creamery owners and managers
will give more attention to the items
enumerated above and improve the
sanitary conditions of their factories,
the standard of quality of products
will be improved and the value OF
products increased.
Butter Notwithstanding 1919 the
creameries in Vermont manufactured
IL .sl5,7ll pounds of butter with an
average overrun of PISS per cent. The
production in 1918 was ll,OS7, l0S
pounds, or an increase of 72s,6O3
pounds in 1910. The increase in over
run from 1916 to 1919 was SIS per
cent. This increase figured on the
number of pounds of butter manufac-
tured amounts to approximately
1925 900.
Milk Shipments During l9l9-Dur-
ing the wear 1919 the total amount of
whole milk shipped to the various
markets by the dairy plants IN the
state amounted to 222,745,279 pounds.
The milk receipts at Boston during
1919 from all Vermont points amount
ed to 1889. $40 pounds, showing that
approximately 81 per cent OF all the
milk shipped from Vermont entered
the Boston market During the same
period 1856, 299 pounds or 2S.5 per
cent of the total shipments entered
the New York City market from YER
mont points. The remainder, or APP
proximately 20 per cent. was shipped
to other New England cities.
The total value of all dairy prod
ucts sold from factories and shipping
stations amounts TO S22,475.23. The
total number pounds of 81 per cent
mix uSeQ III Ill
amounts to 7s6 606, 100, returning an
average price of S2.s574 per cent to
the farmers.
The total milk produced in 1919
based on average annual production OF
1000 pounds of milk per COW amounts
to 93i $4,000 pounds. The total val
ne of milk used in Vermont on farms
as human food. for feeding stock, sold
locally and shipped direct TO dealers,
amounts TO s4.l49,Ill 900. The grand
total of Vermont's dairy industry for
the year 1919 amounts to approximate
" s26,625, $4,000.
The above summary as compared
with statistics for 1918, shows an in
crease of LII per cent in milk shipped,
s4 per cent increase in milk condensed,
oil per cent increase in milk made
into cheese and corresponding de-
crease of Lea per cent in sweet cream
fat sold and 2.72 per cent in milk made
into butter
Local Markets-Fsrmer having
products in small quantities for sale
should investigate the possibilities of
marketing those products in the local
OF home markets. Produce dealers.
fruit stores, grocery stores and restau