Show QUALITY EQUALITY OF DAIRY PRODUCTS sanitary barns clean cows and utensils are among some of most important ess essentials by I 1 t M DAVIS DA VIS quality Is the keynote 0 of a perm pelma arient success though the dairyman mi ma doubt this its truth Is when the dalr business present and future la Is considered consider crt failure to realize whit constitutes success refusal to meet the obligation which every dairyman owes omes to the balry industry and competition are at least three conditions 1 which have brought upon up 0 11 dairymen dalry men the great problem of how quality cin can tie be raised for the place has been reached where improved conditions must prevail ever person who mho handles milk or cream breall knows tint that the thea are arc perishable peri products which require special care allure Val lure to ahsene the necel ne cesar 3 pi pie Lant ions in handling alic 10 prod Is fiust therefore be consi consides considered dei Is s 1 11 dis regard of tho the principles unde undermining lui lity were da dairman dair imen irmen to app appl modified loy rall pal themselves bem elves closely in two ir over ninety per cent of the quit s troubles would mould disappear and 11 ll isi is alsed standard would m he be accompany compani ac i il if for by a corresponding gain in net s cleanliness and low lom temperatures ro two features the abuse of ellich lea li Is l i to ito low lom grade products laiu laie lai u e percentage of the had bad flavors in milk cream and butter are the result of dirt manure hair and lies flies getting into milk during the milking process and this becomes the more sr arious Ious for or tho the reason that 75 per cent of these contaminating materials go into iut lon and can be rento removed ve d in no way but remain to cause the develer ament of fermentations ferment itlo ia produce bad flavors in the mar let production |