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TO REGULATE THE IMPORTATION OF MILK AND CREAM

TUESDAY, MAY 25, 1926

UNITED STATES SENATE,
COMMITTEE ON AGRICULTURE AND FORESTRY

Washington, D. C. The committee met, pursuant to adjournment, at 10.30 o'clock a. m., in Room 326, Senate Office Building, Senator George W. Norris presiding:

Present: Senators Norris (chairman), Capper, Keyes, Gooding, Deneen, Sackett, Kendrick, Heflin, Caraway, Ferris, and Mayfield.

Present also : Representative Taber, of New York.

The CHAIRMAN. The commttee will come to order. We are ready to hear you, Mr. Taber.

STATEMENT OF HON. JOHN TABER, REPRESENTATIVE IN CON

GRESS FROM NEW YORK-Resumed

Mr. TABER. I wish to submit a letter from the Department of Agriculture with regard to the length of time that cream can be kept; also a letter from a producer, and the score cards of the Department of Ariculture with reference to scoring farms. (The correspondence referred to is as follows:) UNITED STATES DEPARTMENT OF AGRICULTURE,

BUREAU OF DAIRYING,

Washington, D. C., May 24, 1926. THE NATIONAL COOPERATIVE MILK PRODUCERS' FEDERATION,

1731 Eye Street N. W., Washington, D. C. (Attention Mr. Charles W. Holman, secretary.) GENTLEMEN : In answering your letter of May 22, in which you ask how long cream may be held at a fairly low temperature and be suitable for table use or for ice cream, it must be kept in mind that “suitable" is not a very definite term. Cream may be suitable for use so far as palatability and general appearance go, but unsuitable from a sanitary or bacteriological standpoint.

We do not distinguish between suitability for table use and ice cream use except that a slight acidity may sometimes be permissible in cream for ice cream making, which would make it unfit for use in coffee, or other table purposes.

You also understand, of course, that no very definite statement can be made as to the time cream can be kept in a palatable condition, since this is controlled not only by the temperature at which it is held but also by the number and nature of the bacteria present, a factor subject to great variations even under what would be considered well-controlled conditions. At temperatures between 30 and 35° F. cream may remain palatable for 10 to 20 days, possibly even longer, but at the sixth or seventh day at this temperature a certain type of bacteria usually begins multiplication and in a few days may reach large numbers without noticeably affecting the palatability of the cream. At temperatures above 35° F. the time in which the flavor is affected is dependent 99586_26_13

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largely on the kind of bacteria which may be present, and may vary from one to several days.

Frequently Pasteurized cream may be kept at 50° F. two or three days and still be suitable for table use, while if it happens to be infected with one of the low-temperature so-called slimy milk bacteria it will not be in condition to use at the end of 24 hours.

I realize this is not as definite a statement as you would probably like to have, but is, I believe, in accordance with the facts.

There are inclosed additional copies of the dairy-farm and milk-plant score cards. Very truly yours,

C. W. LARSON, Chief of Bureau.

[Inclosures) United States Department of Agriculture, Bureau of Animal Industry, Dairy

Division

SANITARY INSPECTION OF DAIRY FARMS

SCORE CARD

Indorsed by the Official Dairy Instructors' Association

Owner or lessee of farm_
P. O. address_--

State ---
Total number of cows.

Number milking-
Gallons of milk produced daily--
Product is sold by producer in families, hotels, resturants, stores, to

dealer.
For milk supply of_--.
Permit No.
Date of inspection

19_-. Remarks:

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largely on the kind of bacteria which may be present, and may vary from o to several days.

Frequently Pasteurized cream may be kept at 50° F. two or three days ai still be suitable for table use, while if it happens to be infected with one of t low-temperature so-called slimy milk bacteria it will not be in condition use at the end of 24 hours.

I realize this is not as definite a statement as you would probably like have, but is, I believe, in accordance with the facts.

There are inclosed additional copies of the dairy-farm and milk-plant sco cards. Very truly yours,

C. W. LARSON, Chief of Bureau.

[Inclosures) United States Department of Agriculture, Bureau of Animal Industry, Dai

Division

SANITARY INSPECTION OF DAIRY FARMS

SCORE CARI

Indorsed by the Official Dairy Instructors' Association

Owner or lessee of farm_
P. O. address---

State-
Total number of cows--

Number milking-
Gallons of milk produced daily----
Product is sold by producer in families, hotels, resturants, stores, to

dealer.
For milk supply of_
Permit No.
Date of inspection

19_-. Remarks:

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