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Show The High Standing of Denmark's Cow Testing. The co-uperat'ive cow testing a-socations a-socations of Denmark have rapidly increased to about 500 assocations. A man is employed by each associa-i associa-i tion to visit the farms and do the 1 testing every three weeks. He weighs J ; the milk and keeps an accurate re- j i cord of the feed consumed, so the net profit per year of each individual cow can be ascertained. n Two Copenhagen milk companies : handle over 100,000 pounds of milk a 'day, all of which is produced under veterinary inspection and in accord-j accord-j ance with strict rules laid down by j the company. I Inspectors see that every producer lives up to these rules, which require cleanliness at every step. As soon as drawn, the milk must be cooled and kept below 50 degrees i Fahrenheit; the slightest off flavor ! may cause the bottling plant to refuse re-fuse the milk. Then it is pasteurized at ISO degrees, de-grees, cooled to below 50 decrees land put into small necked bottles sealed with corks, or expanded pulp covers. Milk sold in bulk is sent out in large sealed cans from which it may be drawn only through a faucet, ; over which must appear a "Statement of its quality. In this way skim, one-half skiln, whole milk and cream may be put out by the same wagon at prices varying according to the quality with ' out danger of the purchaser being 1 defrauded. : All this milk is of the same high j sanitary standard. Thirty pounds of ice must be provided for every 1 eleven gallons of milk produced. There are 1100 co-operative and 300 private creameries in Denmark. These manufacture over 200,000,000 pounds of butter a year, eighty rer cent of which is exported to Great Britain. In the summer the miik is delivered twiciia day and in winter I once. i Stringent rules are laid down in regard to cooling the milk on the farm and in not mixing morning's and night's milk. All foods which may impart an objectionable flavor to the milk forbidden. The creameries are compelled by law to pasteurize all skim milk by heating to ISO degrees before it leaves the creamery, to prevent the spread of tuberculosis through this medium. |