Show 1 A 1 I QUALITY OF DAIRY PRODUCTS Sahi sanitary tary barns clean cows and utensils Ut enalla are among some of most moat important essentials 1 T by U I 1 at M DA VIS quality I Is 8 ayt tho lie keynote 01 or a permanent success though the individual dairyman lal ryman may doubt this its ita truth la Is established when tho the dairy business pr present besent and future Is considered failure to realize what constitutes Ruc success cess refusal to meet tho tha obligation which every dairyman owes to the dairy industry and competition aro are at least three conditions which have 4 brought upon dairymen tho the great problem of how quality can be raised for the place has boon reached where improved must prevail every person who handles milk or cream knows that hat they are perishable products which require special care failure to observe the necessary pro pre cautions in handling these products must therefore be considered consider edas as nal a alfi regard of the princ principles lilee underlying quality were ware dairymen to apply modified loy pall themselves closely in two particulars over ninety per cent of the quality troubles would disappear and this raised standard would be accompanied by a corresponding gain in net profits cleanliness and low temperatures are two features the abuse of which leads to low grade dairy products A large percentage of the bad flavors in milk cream and butter are the result of dirt manure hair and flies getting into milk during the milking process and this becomes the more serious for the reason that 75 per cent of these contaminating materials go into solution and can be removed to in no way but remain to cause the development of unfavorable la fermentations which produce bad flavors in the market production |