96   Report of Wisconsin Dairy and Food Commissioner


ants. Twelve samples were collected and prepared. These samples
were tested by the chief of the laboratory at the condensery, then
shipped to our laboratory, where they were tested in duplicate by two
of the assistant chemists. The results of these tests showed a very
close agreement on the fat content of the twelve samples of milk when
tested by four different persons. A great many samples are sent in
by cheese makers who wish to have their testing checked up, due
undoubtedly to the fact that his patrons have been dissatisfied with
their tests. In addition to the testing of milk to determine the correct-
ness of the Babcock test, our inspectors collected and submitted 60
samples of cream while investigating complaints as to the overreading
or underreading of the Babcock test. The collection and preparation
of evidence to sustain a complaint for a violation of law relating to
the false reading of the Babcock test must be carefully planned and
carried out by our men. To convince a jury that an operator of a
creamery or receiving station is actually overreading the Babcock test
and thereby giving patrons more for their cream than they are enti-
tled to, is not an easy task but in aggravating cases, as for instance
where the motive can be plainly shown to be that of stealing your
competitors patrons, juries seem inclined to convict. In cases where
the complaint is based upon underreading of the Babcock test it is
much easier to obtain convictions. The importance of this work as a
means of eradicating unfair competition and dishonesty cannot be
over-emphasized. It is not difficult to visualize the intolerable condi-
tions that would exist if state control did not exist.
lee Cream
Quite a lot of analytical work which cannot be shown in the tabu-
lated results of analytical work of the laboratory has been carried on
in connection with ice cream. Therefore only certain conclusions con-
cerning this work will be mentioned. At the outset, it seems fitting to
say that the ice cream Industry of Wisconsin has in Its organization,
men who appear to appreciate the opportunities within the grasp of
a state organization. The Wisconsin State Ice Cream Makers organi-
zation is not an old one. It Is new primarily because of the fact that
it Is only during the past fifteen years or so that ice cream has come
to occupy an important position In the food products of the state.
Not many years ago, when the matter of standardization of ice cream
was discussed at some of the earlier meetings, It was not uncommon
to hear the statement made that Ice cream is not a food but a con-
fection or dessert, and apparently for that reason should not be
treated seriously from the standpoint of its composition as a food
product, but rather from the standpoint of its flavor, appearance and
perhaps cleanliness In its manufacture. One of the favorite argu-
ments advanced concerning the maintaining of a reasonably high milk
fat content was that in the process of digestion, a high milk fat con-
tent meant through digestion, an excessive amount of heat produced
which seemed to be contrary to the purpose for which ice cream was
eaten. In all of these discussions, the cry was for a higher percentage