224 Report of Wisconsin Dairy and Food Commissioner
attending in order to produce a better quality of cream and to make
butter more nearly perfect in workmanship. Since these exhibitions
have been started, I find that a number of butter makers have im-
proved on the workmanship of their butter, causing a great saving in
shrinkage as well as improving the quality. Holding these scoring
exhibitions at various places throughout the state is certainly a step
promotive of the creamery butter industry.
Pasteurization of By-products
The law requiring the pasteurization of by-products at creameries
and receiving stations is generally obeyed. Complaints coming to
dairy and food commissioner where by-products were not pasteurized
have been investigated and in every case proper equipment has been
installed to pasteurize same.
Restaurant Milk and City Milk Inspection
The milk sold in many restaurants has been inspected and found
below the legal standard in fat, and many prosecutions resulted.
It has been the custom in many of these places to sell milk out of
large containers by dipping or drawing off a glass of milk or by selling
a glass of milk out of a quart bottle. In either case, if the milk is not
properly stirred before drawing, some of the customers receive milk
below the legal standard in fat. In many of the larger cities this fault
has been overcome by the suggestion of the inspector, or by local
ordinance requiring all milk to be served in the original container or
half pint bottles as put up by the milk dealer.
Have assisted inspectors in the inspection of city milk in the larger
cities of the state by making fat and sediment tests to determine the
legal status of the milk and cream sold, and by inspecting hundreds
of milk and cream cans at milk plants and depots to determine if the
milk and cream are delivered in clean and sanitary containers. And
milk plants and milk depots have been inspected as to their sanitary
conditions under which milk and cream are handled.
Many dairy barns and milk houses have been inspected to see it
milk and cream are being produced under sanitary conditions. Many
milk houses have been built and many separators have been removed
from barns and placed in milk houses or other lawful places which are
clean and sanitary. The problems dealing with the milk supply of the
cities vary with the season and local conditions. During the portions
of the year when the cows are kept in the barns practically all of the
time, the sanitary conditions of the barn, including cleanliness of the
cows, light and ventilation of the barn, have a marked influence on the
production of sanitary milk and cream. At all seasons of the year
the sanitary condition of the dairy utensils and the manner of handling
the product until it is delivered must not be overlooked. The most
important problem dealing with the milk supply of the cities is sani-
tation and the manner of handling and distributing the product.


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