Report of Wisconsin Dairy and Food Commissioner


as to the ftoots and walls as well as to the factory premises. In his
inspection of the surrounding premises the inspector gives especial
attention to the drainage as affecting the sanitary conditions of the
factory and takes befitting action. The sediment test, the Methylene
blue test, the Wisconsin curd test, the Babcock test, give the cue as
to what patrons need his inspection at the barns and such needed
inspection is given. If he finds evidence of adulteration in milk de-
livered at the factory, he prepares, seals and submits for chemical
analysis a sample of such suspected milk. He also collects samples
of milk at the farms, witnessing the milking, which are submitted
for chemical analysis. Complete reports of conditions found are
made and forwarded to the office of the Dairy and Food Commissioner.
In addition to the reports showing sanitary conditions and the re-
sults of the various tests employed, the inspector ascertains and re-
ports whether the operator has the necessary permit or license to
operate the factory and if license has been granted, whether or not
renewal of license as required by law has been made. There is like
procedure as to the cheese maker's license. The nature of the work
of the inspector at receiving stations and in village or city milk
inspection, including sources of supply, is of a similar nature to that
hereinbefore outlined for cheese factories, creameries, condenseries
and farm dairies. In prosecutions arising from the result of his
inspectional work he, as complaining witness, gives expert testimony
as pertaining to sanitation in a factory and as pertaining to milk
production.
Each of these inspectors is provided with a Ford car with read-
justments for carrying necessary equipment. The inspections of
cheese factories, creameries, receiving stations, condenseries and
farm dairies are performed chiefly in the months of April to Novem-
ber, inclusive, the months during which the great bulk of their opera-
tions occurs. As this work is located chiefly in the country, auto trans-
portation is employed as the most efficient and economical. However,
the administration of the laws pertaining to the licensing of cheese
makers, butter makers and operators of cheese factories, butter fac-
tories, condenseries and receiving stations, calls for the possible
visitation of these establishments during any month of the year.
Inspection of the city and village milk supplies is done chiefly in
the winter months when railroad transportation is substituted for
auto transportation. The cheese factory, creamery and dairy inspec-
tors also, during the winter season, aid the food inspectors in the en-
forcement of the oleomargarine law as that is the season when the
great bulk of oleomargarine sales occur. Thus it will be observed
that this important work of city and village milk inspection is limited
largely to the winter months, owing to the great volume of work re-
quired of the cheese factory, creamery and dairy inspectors during
the other months of the year.
A number of years ago, I was called upon by the State Board of
Public Affairs to make a report of the services rendered Wisconsin
citizens by the Dairy and Food Commission. As relating to certain


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