Part 2

+-----+------+-------+-------+---------------+------------------- Sample| Fat.|Solids| Acid-| Total | Appearance of | Remarks. No. | | not | ity. |bacteria| package. | | | fat. | | per | | | | | | cubic | | | | | |centime-| | | | | | ter. | | ------+-----+------+------+--------+---------------+------------------- 1 | 4.1 | 9.82 |0.235 | 3,100 |Slight sediment| 2 | 4.0 | 8.67 | .198 | 1,600 | do | 3 | 3.5 | 8.70 | .194 | 16,300 |Clean | 4 | 3.4 | 8.55 | .198 | 5,500 | do | 5 | 3.7 | 8.61 | .200 | 15,200 | do | 6 | 4.5 | 9.02 | .192 | 5,100 |Slight sediment| 7 | 3.9 | 8.78 | .180 | 1,600 | do | 8 | 3.6 | 8.59 | .174 | 35,800 | do | 9 | 3.3 | 8.53 | .187 | 4,730 | do | 10 | 3.7 | 8.74 | .174 | 11,300 | do | 11 | 3.9 | 8.78 | .183 | 4,900 | do | 12 | 3.8 | 8.76 | .189 | 12,500 | do | 13 | 4.5 | 8.90 | .180 | 33,000 |Clean | 14 | 3.2 | 8.37 | .194 | 38,600 | do | 15 | 3.4 | 8.55 | .196 | 5,200 |Slight sediment|Bottle not full. 16 | 4.0 | 8.80 | .196 | 6,000 | do | 1 | 3.2 | 8.64 | .200 | 3,100 | do | 18 | 3.5 | 8.80 | .189 | 17,500 | do | 19 | 3.4 | 8.78 | .200 | 17,200 |Clean | 20 | 3.5 | 8.45 | .180 | 5,400 |Slight sediment| 21[a] |33.6 | ... | .162 | 29,200 | do | 22 | 4.4 | 9.25 | .216 | 26,500 | do | 23[a] |25.0 | ... | .180 | 21,000 | do | 24 | 3.9 | 8.90 | .198 | 8,700 | do | 25 | 3.7 | 8.86 | .198 | 20,700 |Clean | 26 | 3.1 | 8.25 | .189 |166,000 | do | 27 | 4.3 | 8.86 | .182 | 1,000 | do |Soapy flavor. 28 | 3.8 | 9.13 | .183 | 9,500 | do | 29 | 4.4 | 8.88 | .185 | 86,000 | do | 30[a] |37.2 | ... | .162 | 20,700 |Slight sediment|Silver medal | | | | | | (cream). 31 | 3.7 | 8.74 | .207 | 18,000 |Clean | 32 | 3.9 | 9.78 | .200 | 10,400 | do | 33 | 4.4 | 9.00 | .200 | 8,500 | do | 34 | 4.1 | 8.82 | .192 | 31,300 |Slight sediment| 35 | 3.6 | 8.92 | .234 | 26,300 | do | 36 | 3.6 | 8.59 | .200 | 1,000 | do |Soapy flavor. 37 | 4.1 | 8.94 | .216 | 23,900 | do |Manure flavor. 38 | 3.4 | 8.98 | .200 | 2,100 | do | 39 | 3.5 | 8.45 | .198 | 7,500 | do |Metal and rubber | | | | | | parts to package. 40 | 4.0 | 8.80 | .191 | 6,300 |Slight sediment| 41 | 4.0 | 9.00 | .198 | 6,700 | do | 42 | 3.3 | 9.03 | .219 | 3,100 |Clean | 43 | 4.1 | 9.19 | .219 | 5,500 | do | 44 | 3.6 | 8.72 | .184 | 18,300 |Slight sediment| 45 | 4.1 | 9.82 | .200 | 5,700 | Clean |Gold medal (milk). 46 | 3.5 | 9.70 | .192 | 1,000 | do | 47 | 4.0 | 9.00 | .198 | 10,500 |Slight sediment| 48 | 3.7 | 8.74 | .208 | 5,200 | do | 49[a] |18.0 | ... | .216 |402,500 | do | 50 | 3.5 | 9.90 | .210 | 5,800 | do | 51[a] |24.0 | ... | .182 | 1,100 | do |Gold medal (cream). 52 | 3.9 | 8.40 | .198 | 32,000 | do | 53 | 4.2 | 8.84 | .200 | 5,600 | do |Silver medal | | | | | | (milk). 54[a] |31.6 | ... | .180 |392,000 |Clean |Soapy flavor. 55 | 3.9 | 8.90 | .207 | 5,600 |Slight sediment| 56 | 8.1 | 7.03 | .207 | 27,000 | do | 57 | 3.9 | 8.53 | .200 | 6,700 | do | 58 | 3.9 | 8.73 | .200 | 1,500 | do | 59 | 2.5 | 8.25 | .185 | 1,200 |Sediment |Metal and rubber | | | | | | parts to package. ------+-----+------+------+--------+---------------+-------------------

[a] Cream.

_Table showing numerical scores of the milk and cream._

+----------+-----------+---------+----------+--------+--------- 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[a] | 37.0 | 25 | 18 | 9.5 | 5.0 | 94.5 22 | 32.5 | 25 | 18 | 9.5 | 3.5 | 88.5 23[a] | 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[a] | 37.5 | 25 | 19 | 9.0 | 5.0 | [b]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 | [c]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[a] | 35.0 | 21 | 4 | 9.0 | 4.5 | 73.5 50 | 35.0 | 23 | 20 | 9.5 | 4.5 | 92.0 51[a] | 36.5 | 25 | 20 | 9.5 | 5.0 | [d]96.0 52 | 36.5 | 24 | 18 | 9.5 | 5.0 | 93.0 53 | 36.5 | 25 | 20 | 9.5 | 5.0 | [e]96.0 54[a] | 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 ------+----------+-----------+---------+----------+--------+---------

[a] Cream.

[b] Silver medal (cream).

[c] Gold medal (milk).

[d] Gold medal (cream).

[e] 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.

[United States Department of Agriculture, Bureau of Animal Industry, Dairy Division.]

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_)[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

HANDLING THE MILK.

_Prompt and efficient cooling._--If prompt (_a_), 5; efficient (_b_), if 50° F. or under, 5; over 50° and not over 55°, 4; over 55° and not over 60°, 3; over 60°, 0; if neither prompt nor efficient, 0 10 _Storing at low temperature._--If 50° F. or under, 5; over 50° and not over 55°, 4; over 55° and not over 60°, 3; over 60°, 0 5 _Protection during transportation to market._--If thoroughly protected (iced), 5; good protection, 4; partly protected, 2; otherwise, 0 5 --- 100

[Note: The letters _a_, _b_, _c_, etc., should be entered on score card to show condition of dairy, and when so entered should always indicate a deficiency.]

SCORE.

If total score is 90 or above and each division 85% perfect or over, the dairy is EXCELLENT (entitled to registry).

If total score is 80 or above and each division 75% perfect or over, the dairy is GOOD.

If total score is 70 or above and each division 65% perfect or over, the dairy is FAIR.

If total score is below 70 and any division is below 65% perfect, the dairy is POOR.

_Detailed scores of the twenty-five dairy farms entered in the dairy-farm contest._

+--------+--------+--------+--------+--------+-------- | Cows |Stables | Milk |Milking |Handling| Total |(perfect|(perfect| house |(perfect|of milk | score Farm No. | 20 | 25 |(perfect| 15 |(perfect|(perfect |points).|points).| 20 |points).| 20 | 100 | | |points).| |points).|points). ------------+--------+--------+--------+--------+--------+-------- 1 | 10.0 | 14.0 | 2.0 | 10.0 | 5.0 | 41.0 2 | 11.0 | 14.0 | 7.0 | 10.0 | 0.0 | 42.0 3 | 4.0 | 14.0 | 8.0 | 10.0 | 10.0 | 46.0 4 | 8.0 | 3.0 | 12.0 | 10.0 | 15.0 | 48.0 5 | 7.0 | 8.0 | 16.0 | 10.0 | 10.0 | 51.0 6 | 10.0 | 11.0 | 7.0 | 10.0 | 15.0 | 53.0 7 | 11.0 | 13.0 | 13.0 | 10.0 | 10.0 | 57.0 8 | 18.0 | 10.5 | 10.0 | 10.0 | 10.0 | 58.5 9 | 15.0 | 8.0 | 10.0 | 12.0 | 15.0 | 60.0 10 | 12.0 | 13.0 | 11.0 | 10.0 | 15.0 | 61.0 11 | 12.0 | 18.0 | 7.0 | 10.0 | 15.0 | 62.0 12 | 10.0 | 21.0 | 8.0 | 10.0 | 15.0 | 64.0 13 | 7.0 | 10.0 | 17.5 | 10.0 | 20.0 | 64.5 14 | 12.0 | 12.0 | 11.0 | 10.0 | 20.0 | 65.0 15 | 12.0 | 16.0 | 7.0 | 10.0 | 20.0 | 65.0 16 | 12.0 | 22.0 | 12.0 | 10.0 | 10.0 | 66.0 17 | 19.5 | 16.0 | 7.0 | 10.0 | 15.0 | 67.5 18 | 12.0 | 23.0 | 11.0 | 13.0 | 10.0 | 69.0 19 | 12.0 | 16.0 | 16.0 | 12.0 | 15.0 | 71.0 20 | 7.0 | 19.5 | 18.0 | 10.0 | 20.0 | 74.5 21 | 14.0 | 20.5 | 16.0 | 10.0 | 20.0 | 80.5 22 | 12.0 | 18.0 | 17.0 | 15.0 | 20.0 | 82.0 23 | 11.5 | 21.0 | 19.0 | 12.0 | 20.0 | 83.5 24 | 12.0 | 23.0 | 15.0 | 15.0 | 20.0 | 85.0 25 | 19.5 | 21.0 | 17.0 | 12.0 | 17.0 | 86.5 ------------+--------+--------+--------+--------+--------+-------- Average | 11.6 | 15.4 | 11.8 | 10.8 | 14.5 | 64.1 Average per | | | | | | cent perfect| 58.0 | 61.6 | 59.0 | 72.0 | 72.5 | 64.1 ------------+--------+--------+--------+--------+--------+--------

PRINCIPAL DEFECTS FOUND.

The greatest defects on the dairy farms were found to be the lack of cleanliness of the cows and the nonapplication of the tuberculin test. This test had been applied to only five of the twenty-five herds, and as it counted 8 points in the score the low average for the cows is thus explained. The cows in fifteen of the herds were more or less dirty. The water supply was generally good. The average rating for the cows was 11.6 points out of a possible 20.

The next greatest defect was found in the construction, equipment, and cleanliness of the milk houses. Many farms had no milk houses or special rooms for handling the milk, some were lacking in the proper equipment--particularly coolers and facilities for heating water. The water supply and utensils for the milk house were generally good. Seven out of the twenty-five received a perfect score for cleanliness. The average score for all of the milk houses was 11.8 points out of a possible 20.

The third lowest rating was given to the stables, which scored 15.4 points out of a possible 25. The greatest defect here was the lack of cleanliness, although the light and ventilation were frequently deficient. The construction as a rule received a good rating, and the cubic space per cow was generally satisfactory.

The cleanliness observed in milking was generally good, and the method of handling the milk satisfactory. These two branches of the dairy work rated 72 and 72.5 per cent, respectively.

VALUE OF THE CONTEST TO CLEVELAND.

The following letter points out very clearly some of the results which followed the contest in Cleveland:

CLEVELAND, _June 4, 1907_.

Prof. C. B. LANE, _Assistant Chief, Dairy Division, Washington, D. C._