Part 6

------+----------+-----------+---------+----------+--------+--------- Sample| Flavor |Composition| Bacteria|Appearance| Acidity| Total No. | (perfect | (perfect | (perfect| (perfect |(perfect| score | 40 | 25 | 20 | 10 | 5 | (perfect | points). | points). | points).| points). |points).| 100 | | | | | | points). ------+----------+-----------+---------+----------+--------+--------- 1 | 34.0 | 25 | 20 | 9.5 | 1.5 | 90.0 2 | 34.5 | 25 | 20 | 9.5 | 5.0 | 94.0 3 | 35.0 | 23 | 19 | 10.0 | 5.0 | 92.0 4 | 34.0 | 22 | 20 | 10.0 | 5.0 | 91.0 5 | 33.0 | 23 | 19 | 10.0 | 5.0 | 90.0 6 | 32.0 | 25 | 20 | 9.5 | 5.0 | 91.5 7 | 33.5 | 24 | 20 | 9.0 | 5.0 | 91.5 8 | 33.0 | 23 | 18 | 9.5 | 5.0 | 88.5 9 | 29.0 | 22 | 20 | 9.5 | 5.0 | 85.5 10 | 34.0 | 23 | 19 | 9.5 | 5.0 | 90.5 11 | 34.0 | 24 | 20 | 9.5 | 5.0 | 92.5 12 | 32.0 | 24 | 19 | 9.0 | 5.0 | 89.0 13 | 32.0 | 25 | 18 | 10.0 | 5.0 | 90.0 14 | 35.0 | 21 | 18 | 10.0 | 5.0 | 89.0 15 | 35.5 | 22 | 20 | 9.0 | 5.0 | 91.5 16 | 35.0 | 25 | 20 | 9.5 | 5.0 | 94.5 17 | 36.5 | 22 | 20 | 9.5 | 5.0 | 93.0 18 | 32.0 | 23 | 19 | 9.0 | 5.0 | 88.0 19 | 34.0 | 22 | 19 | 10.0 | 5.0 | 90.0 20 | 32.0 | 22 | 20 | 9.5 | 5.0 | 88.5 21 | 37.0 | 25 | 18 | 9.5 | 5.0 | 94.5 22 | 32.5 | 25 | 18 | 9.5 | 3.5 | 88.5 23 | 36.5 | 25 | 19 | 9.5 | 5.0 | 95.0 24 | 32.75 | 24 | 20 | 9.5 | 5.0 | 91.25 25 | 33.0 | 23 | 19 | 10.0 | 5.0 | 90.0 26 | 30.0 | 20 | 13 | 10.0 | 5.0 | 78.0 27 | 28.0 | 25 | 20 | 10.0 | 5.0 | 88.0 28 | 31.5 | 24 | 20 | 10.0 | 5.0 | 90.5 29 | 34.0 | 25 | 16 | 10.0 | 5.6 | 90.0 30 | 37.5 | 25 | 19 | 9.0 | 5.0 | 95.5 31 | 37.0 | 23 | 19 | 10.0 | 4.5 | 93.5 32 | 34.5 | 24 | 19 | 10.0 | 5.0 | 92.5 33 | 35.0 | 25 | 20 | 10.0 | 5.0 | 95.0 34 | 36.25 | 25 | 18 | 9.0 | 5.0 | 93.25 35 | 36.0 | 23 | 18 | 9.5 | 2.0 | 88.5 36 | 31.0 | 23 | 20 | 9.5 | 5.0 | 88.5 37 | 31.0 | 25 | 19 | 9.5 | 3.5 | 88.0 38 | 34.5 | 22 | 20 | 9.0 | 5.0 | 90.5 39 | 35.0 | 22 | 20 | 5.0 | 5.0 | 87.0 40 | 33.75 | 25 | 20 | 9.5 | 5.0 | 93.25 41 | 34.0 | 25 | 20 | 9.5 | 5.0 | 93.5 42 | 35.5 | 22 | 20 | 10.0 | 3.5 | 91.0 43 | 35.0 | 25 | 20 | 10.0 | 3.5 | 93.5 44 | 28.0 | 23 | 19 | 9.5 | 5.0 | 84.5 45 | 37.0 | 25 | 20 | 10.0 | 5.0 | 97.0 46 | 36.0 | 23 | 20 | 10.0 | 5.0 | 94.0 47 | 32.5 | 25 | 19 | 10.0 | 5.0 | 91.5 48 | 34.5 | 23 | 20 | 9.0 | 4.5 | 91.0 49 | 35.0 | 21 | 4 | 9.0 | 4.5 | 73.5 50 | 35.0 | 23 | 20 | 9.5 | 4.5 | 92.0 51 | 36.5 | 25 | 20 | 9.5 | 5.0 | 96.0 52 | 36.5 | 24 | 18 | 9.5 | 5.0 | 93.0 53 | 36.5 | 25 | 20 | 9.5 | 5.0 | 96.0 54 | 32.0 | 25 | 5 | 10.0 | 5.0 | 77.0 55 | 34.0 | 24 | 20 | 9.5 | 4.5 | 92.0 56 | 32.0 | 25 | 8 | 9.0 | 4.5 | 78.5 57 | 33.0 | 24 | 20 | 9.5 | 5.0 | 91.5 58 | 34.0 | 24 | 20 | 9.5 | 5.0 | 92.5 59 | 27.0 | 19 | 20 | 5.5 | 5.0 | 76.5 ------+----------+-----------+---------+----------+--------+---------

Cream.

Silver medal (cream).

Gold medal (milk).

Gold medal (cream).

Silver medal (milk).

The flavor of the samples of both milk and cream was generally good. A few were soapy, owing to bottles not being properly rinsed, and one or two suggested a flavor of the cow stable. The lowest score for “flavor of milk” was 28 points, the highest 37; the lowest score for “flavor of cream” was 30 points, the highest 37.5.

The percentage of fat in the milk was close to 4 in the majority of instances; the lowest was 2.5 and the highest 8.1. Both of these samples, however, may safely be regarded as abnormal. The percentage of fat in the cream samples varied from 18 to 37.2. The lowest percentage of “solids not fat” was 7.03, and the highest 9.9.

With but few exceptions the milk and cream exhibited did not exceed the required standard for acidity, which was two-tenths of 1 per cent. The lowest percentage of acidity was 0.162, the highest 0.235.

The number of bacteria per cubic centimeter found in the milk samples varied from 1,000, which was the lowest number, to 166,000, which was the highest. Seventeen out of the 59 samples examined contained over 20,000 bacteria per cubic centimeter, and more than half of all the samples exhibited contained less than 10,000, or a number small enough to meet the requirements for certified milk as established by the milk commissions. The lowest number of bacteria found in cream was 1,100 per cubic centimeter, the highest 402,000.

The appearance of the packages of milk and cream was generally good. Only two had rubber or metal parts. Many of the samples contained more or less foreign matter. About one-third showed no sediment whatever in the bottom of the bottles.

Of the 59 samples of milk and cream competing in this contest 6 scored 95 or over, 35 between 90 and 95, 12 between 85 and 90, and 6 less than 85. The large number scoring 90 or above is very noticeable, and indicates that the majority of the dairymen were successful in their efforts to produce high-class milk.

THE DAIRY-FARM CONTEST.

This was an entirely new feature in connection with milk contests and proved to be of great interest and practical value. Twenty-five dairymen entered their farms in this contest, and the farms were visited by the judges and scored on the basis of the score card shown below. While this part of the work required considerable time and some expense, it is believed that it resulted in much good along the line of improving the conditions affecting the city milk supply. Full details of this feature of the work are given in the table.

SANITARY INSPECTION OF DAIRIES.

Owner or lessee of farm: ---- ----. Town: ----. State: ----. Total No. of cows: ----. No. milking: ----. Quarts of milk produced daily: ---- Is product sold at wholesale or retail? ----. If shipped to dealer, give name and address: ----. Permit No.: ----. Date of inspection: ----, 1907.

--------------------------------+-----------------+------------------ | Score. | +--------+--------+ Remarks. |Perfect.|Allowed.| --------------------------------+--------+--------+------------------ COWS. | | | Condition | 2 | | Health | 8 | | Cleanliness | 5 | | Water supply | 5 | | +--------+ | | 20 | | STABLES. | | | Construction | 5 | | Cleanliness | 5 | | Light | 5 | | Ventilation | 4 | | Cubic space per cow | 3 | | Removal of manure | 2 | | Stable yard | 1 | | +--------+ | | 25 | | MILK HOUSE. | | | Construction | 2 | | Equipment | 3 | | Cleanliness | 5 | | Care and cleanliness of utensils| 5 | | Water supply (Temp. ---- °F.) | 5 | | +--------+ | | 20 | | MILKERS AND MILKING. | | | Health of attendants | 5 | | Cleanliness of milking | 10 | | +--------+ | | 15 | | HANDLING THE MILK. | | | Prompt and efficient cooling | 10 | | Storing at a low temperature | 5 | | Protection during transportation| 5 | | Temperature of milk ---- °F. | | | +--------+ | | 20 | | +--------+--------+ Total score | 100 | | --------------------------------+--------+--------+------------------

Sanitary conditions are: Excellent: ----. Good: ----. Fair: ----. Poor: ----. Suggestions by inspector: ----. (Signed) ---- ----, Inspector.

DIRECTIONS FOR SCORING.

COWS.

Perfect score.

Condition and healthfulness.--Deduct 2 points if in poor flesh, and 8 points if not tuberculin-tested 10 Cleanliness.--Clean, 5; good, 4; fair, 2; bad, 0 5 Water supply.--If clean and unpolluted, 5; fair, 3; otherwise, 0 5

STABLES.

Construction.--For cement floor or other material equally as good (a) in good condition allow 2 points; fair, 1; poor, 0; wood floor (b) or other material in good condition, 1; fair, ½; poor, 0; good tie (c), 1; good manger (d), 1; box stall (e), 1 5 Cleanliness.--If thoroughly clean, including floor (a), windows (b), and ceilings (c), 5; good, 4; medium, 3; fair, 2; poor, 1; bad, 0 5 Light.--Four square feet of glass per cow, 5; 1 point off for each 20 per cent less than 4 square feet 5 Ventilation.--Good ventilating system, 4; fair, 3; poor, 2; bad, 0 4 Cubic space per cow.--If 500 cubic feet or over per cow, 3; less than 500 and over 400, 2; less than 400 and over 300, 1; less than 300, 0 3 Removal of manure.--Hauled to field daily, 2; removed at least 30 feet from stable, 1; otherwise, 0 2 Stable yard.--In good condition (a), ½; well drained (b), ½; otherwise, 0 1

MILK HOUSE.

Construction.--Tight, sound floor, and not connected with any other building (a), well lighted (b), well ventilated (c), 2; (d) if connected with another building under good conditions, 1; otherwise, 0; (e) if no milk house, 0 2 Equipment.--Hot water for cleaning utensils (a), 1; cooler (b), 1; proper pails (c) and strainers (d) used for no other purposes, 1 3 Cleanliness.--Interior clean, 5; good condition, 4; medium, 3; fair, 2; poor, 1; bad, 0 5 Care and cleanliness of utensils.--Clean (a), 3; kept in milk house or suitable outside rack (b), 2; otherwise, 0 5 Water supply.--If pure and clean running water, 5; pure and clean still water, 3; otherwise, 0 5

MILKING.

Attendants.--Healthy 5 Cleanliness of milking.--Clean milking suits, milking with clean dry hands, and attention to cleanliness of udder and teats while milking, 10; no special suits, but otherwise clean (a), 7; deduct 4 points for unclean teats (b) and udder (c) and 3 points for unclean hands (d) 10