OCR Text |
Show I milk clean and safe. Such im-; provements are not unduly ex- j I pensive, it was pointed out, and lan example is mentioned where-! where-! in a mjlking barn was remod- ,-led to meet Grade-A require- ments including the milk house attached for only $80.00 with the farmer doing the work himself. The dairy industry feels that they are not asking too much when they insist on safeguarding safeguard-ing milk land dairy products against uncleanliness and disease-producing bacteria. Each I producer of milk, therefore, is , asked to produce milk only from ' clean Jjarns using clean, well nade utensils, clean milking J methods and to handle milk in j a clean, well protected milk ' house with the use of irapid and ' adequate cooling equipment. The dairy improvement program pro-gram does not want to put any- I one out of business, but wants to keep him in business as a part 1 of the dairy industry, and keep him in business in a businesslike business-like (manner with the minimum . of expenditure for cleanliness and safety. It is undoubtedly the obligation obliga-tion of the dairy industry's state milk control agencies and the officials of every city and town in theState of Utah to work together to-gether to provide the people with good milk supply and to build a dignified and stable dairy industry. Spotlighting I UTAH Itl'XlL' IA T I O S KXP I,A I X E I From Guy I'. Stevens, state supervisor su-pervisor of dairies, comes a message mes-sage vital to all interested in the cleanliness of the dairy products prod-ucts offered for public consumption. consump-tion. During the war, says Mr. Stevens, Stev-ens, it was found that the quality quali-ty of dairy products sold often failed to measure up to standards stand-ards previously maintained. Because Be-cause of the important part dairy products play in the diet of people, peo-ple, a need was seen to re-educate the public toward the importance im-portance of the use of dairy products and that these foods be produced and marketed under only the most sanitary conditions. condi-tions. A need was seen for a change in the dairy industry and far-reaching quality improvements improve-ments must be ;put in order to regain and perpetuate the position posi-tion the industry once held in the public esteem. In 1945, the more forward-looking members of the dairy industry in-dustry realizing the situation, drew up a bill which was passed pass-ed by the state (legislature establishing es-tablishing a dairy section in the state department of agriculture 'consumers. A quality improvement program pro-gram was then recommended with an advisory board composed compos-ed of producers, processors and by the advisory board as a means of keeping the industry in step with progress and to solve its own problems. The new program provided for elimination of false labeling of milk and dairy products as to quality. . It defines unacceptable milk and cream, setting up stan-. dards of quality to determine its accepability. It provides that the various milk distributors and the people responsible for processing the dairy products shall be placed under state permit. per-mit. It provides for the buyer of milk and cream to ,examine the raw product received at the plant and the rejection of that which is not acceptable. It requires re-quires also that milk sold to the public after July 1, 1947 shall be pasteurized. In addition, the regulations insist that milk producers provide pro-vide themselves with a milking barn, milk houses, practices and utensils ifor properly keeping |