Arizona republican., 1921-07-11

storage tanks connected with refrig- erating coils, and then it is stand ardized. This assures the customer of a standard fat content in every can of the finished product. The milk is then conveyed through sanitary milk pipes to the filler, which is so -adjusted that it puts exactly one pound of milk into each can and then soldiers and seals them. The cans are then sent to the sterilizer. where the milk is thoroughly sterilized to insure it's keeping qualities.
 The cans are then carried to the storage room, where they are kept for at least ten days and where they are rigidly inspected for faulty cans, after which they are labeled by a machine with a capacity of 1000 cases of cans every day of 10 hours. From the labeling machine the cans go to the boxer, which places them auto- matically in boxes according to the size of the can. The six-ounce cans are packed 96 to the box. and the pound cans 4S to box.
 Thus, during all the process of condensation, the milk is untouched by hands. while every precaution is taken to insure an absolutely sanitary product. All the piping, pans and machinery used is thoroughly washed, scrubbed and steamed every day.
 Color Is Rich
 Especial attention is placed by the Pacific Creamery company upon the color of the milk produced there the rich, creamy color which experts say can be produced nowhere else but the Salt River valley because of the steady sunshine throughout the year, the continual supply of green grass and the consequent fact that Salt River Valley COWS are not kept in stables for half the year as they must be kept in other sections of the United States. That the foregoing reasons for the superiority of Salt River Val ley milk are true ones is shown in the fact that samples of Lily" and 'sveribest' milk were sent to New York, one Of the premier dairy states of the union, who're they made so favorable an impression that large orders resulted immediately.
 In speaking of his plant and its products yesterday, Manager Paddock took occasion to say lot of pleasant things about good roads. The new concrete roads which have already been completed in Maric0pa county have resulted in giving the farmer an opportunity to get his milk p6 the
 
 with the consequence that it's fresher and peter, and as the system is ex- tended Manager Paddock predicts that the cost of hauling milk will be so reduced that the farmers assess ments for road building will be more than offset by the cash returns they will bring him.
 The Pacific Creamery company en- ploys about B people at present. but when running at capacity-l75,000 pounds of milk daily--it will employ about 150-
 Saving to Ussrs
 Of particular interest to. the house. wife and other users of condensed milk is a comparison of the real value of the raw and evaporated products First of all. the process of condensa- tion removes about 50 per cent oi the water. the usual reduction being from 106 pounds of raw milk to Al pounds of condensed milk. This com parison may then be brought beside a comparison of costs, One quart o1 milk, testing 4 per cent in butter fat and 11.75 percent of solids, weighs 6 little more than two pounds and cost: | the consumer Is cents. On the other hand, one pound of evaported milk | the usual can-tests per cent in but. ter fat and more than 26 per cen in solids and sells for 12 cents. retail And in addition to this great say. ing the user of milk must remember | that in the condensed product he ol she is getting an absolutely sterile product and one which will keep in definitely-a product that in cleanli' ness and wholesomeness eciipses raw milk. and which is manufactured il the Salt River valley under conditions which result, as in the case of Lily and "Veribest" brands, in the bes 1 eyaporated milk on the market.