Dairy, Milk, Sanitation, Creamery Industry Committee, Cream
High quality milk is milk of good flavor from healthy cows, milk free from dirt, and containing a small number of bacteria, none of which are harmful. Much of the milk as it comes from the cow is of high quality, but it does not always remain so because of conditions under which it is produced and handled. Hence much attention must be given to these phases of milk production if contamination is to be kept at a minimum. Milk of good flavor will greatly increase the consumption of market milk as well as dairy products made from it. Flavor and odor are important factors in the consumption of any food. Hence, the production of a high quality milk as an economic significance which the dairyman must not overlook. Much has been discovered in relatively recent years on the food value of milk. These scientific findings leave no doubt as to the nutritional value of the most nearly perfect food known. Yet, unless this product is produced and handled under conditions which will obviate contamination the knowledge of the nutritional value of milk will be for naught so far as increased consumption is concerned.
South Dakota State State College of Agriculture and Mechanic Arts, Agricultural Experiment Station
Olson, T. M. and Totman, C. C., "Production of Quality Milk and Cream on the Farm" (1935). Agricultural Experiment Station Circulars. 21.