University of Wisconsin Digital Collections
Link to University of Wisconsin Digital Collections
Link to University of Wisconsin Digital Collections
The State of Wisconsin Collection

Page View

Wisconsin Dairymen's Association / Thirty-first annual report of the Wisconsin Dairymen's Association : held at Fond du Lac, Wis., February 11, 12 and 13, 1903. Report of the proceedings, annual address of the president, and interesting essays and discussions relating to the dairy interests
(1903)

[Acidity of cream],   pp. 123-125 PDF (702.3 KB)


Page 123

 
Wiconsisn DJairymcn's'Ancia~iot 
tory oftener so that it could be arranged beforehand 
butter makers, it would be the means of doing a grest 
;   good. 
j ~~~~~~~DISCUSSION. 
123 
by the 
deal of 
Mr. Goodrich: Haven't we gct laws now on our statute books 
preventing a man delivering impure milk to creameries? 
The Chairman: Yes; but impurity is defined by the law so 
that if you make complaint as to the furnishing of impure milk 
under the definition of the law, you must show that that milk is 
drawn from a cow that is diseased, or is within eartain degree 
of parturition or otherwise. TI-re i: not a statute that at 
lplies against simply unclean milk. But a bill has been intro- 
duced into the legislature this winter taking the statutes where 
they are now, or defining impure, unwholesome milk coming 
from diseased cows, diseased conditions and so ons and trying to 
prevent nmilk being drawn from cows for sale or delivery to fac- 
tories that are kept in unventilated, unlighted stables, or cows 
that have on them an accumulation of filth, or otherwise mak- 
ing it unlawful for them to deliver that to the factories. An- 
other provision is that creameries and cheese factories shall 
keep their premises in a clean and sanitary condition, and it de- 
fines what unclean and unsanitary condition means. I believe 
it is a similar statute which has given Minnesota the lead of us 
in her butter products 
A Member: How much should be the overrun? 
Mr. Motore: Professor Farrington assumes that it should 
run from ten to fifteen per cent. and the' maker should be able to 
pet within those limits. 
Mr. Michels: WNhat per cent. of acidity would you want in 
the average run of creameries throughout the state where they 
uhip their butter to Chicago or New York? 
Mr. Moore: The proper acidity of the creanj to get the best 
results-for we might say exhibition purposes-would be from 
Ave and a half to six by the Farrington method; but if I was 
going to ship butter any distance I Would prefer to have it, say, 
tl- -, . 
'r: 
I I 


Go up to Top of Page