SF 240
ea:

A Picture of the Dairy
_ Industry

BY C. W. LARSON

“MARKETING DAIRY PRODUCTS
LESSON 1 |

* Confidential Edition
Issued for Members

Copyrichr, 1922

a The American Institute of Agriculture ,
| | CHICAGO

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THE MAN WHO CONDUCTS THIS LESSON

Carl W. Larson

Now Chief of the Dairy Division, Bureau of
Animal Husbandry, U. S. Department of Agriculture,
Professor Larson is ina position, as perhaps no other
man is, to give a clear picture of the dairy industry.
This is because he has reached his present position
through a rather extensive series of positions, all
bearing on the same subject.

Beginning with the degree of Bachelor of Science
of Agriculture at the Iowa State College in 1906, he
received the degree of Master of Science at the
Pennsylvania State College in 1913, and the degree of
Doctor of Philosophy at Columbia University in 1916.

His teaching experience includes work as an
instructor in dairying at the Pennsylvania State
College from 1907 to 1909. In 1909 he was made
Assistant Professor, and in 1913, was made Professor
in Charge of the Department.

At Columbia University he held a position as
Assistant Professor of Agriculture and Agricultural
Economics.

i

DAIRY LESSON 1

AY)

In 1917, he joined the U. S. Department of
Agriculture as Assistant Chief of the Dairy Division,
Bureau of Animal Industry, and in 1921 he was. made
Chief of the Division.

Dr. Larson's work takes him to all parts of
the country into those sections where dairying is the
principal type of farming. His work also keeps him in
touch with dairy manufacture, which is such a large
part of the dairy industry.

You have a right to look forward to the study of
this lesson with a great deal of pleasant anticipa-
tion, because Dr. Larson is both ideally prepared
in his experience and naturally gifted as a writer.
you will find his lesson both interesting and clear.

SUMMARY OF DR.LARSON'S TRAINING AND EXPERIENCE

EXPERIENCE: Chief, Dairy Division, Bureau of Animal Industry, U. 8. De-
partment of Agriculture, 1921-

Assistant Chief, Dairy Division, Bureau of Animal Industry, U.S. Depart-
ment of Agriculture (on leave from Columbia) 1917-21

Assistant Professor of Agriculture and Agricultural Economics, Colua-
bia Unlversity, 1916-18

Professor in Charge, Department of Dairy Husbandry, Pennsylvania
State College, 1913-16

Assistant Professor of Dairying, Pennsylvania State College, 1909-13
Instructor in Dairying, Pennsylvania State College, 1907-09
Secretary, Official Dairy Instructors Association

Secretary, Pennsylvania Dairy Union
Delegate to Dairy Congress, Stockholm, 1911
Studied Dairy Conditions in Europe, 1911

AUTHOR: (with Putney)"Dairy Cattle Feeding and Management", 1917; "Milk
Production, Cost Accounts, Principles, and Methods", 1916; and
several chapters in books and articles in reviews on dairying and
economic subjects.

EDUCATION: B. S. A. Iowa State College, 1906; M. 8S. Pennsylvania State
College, 1913; Ph. D. Columbia, 1916

A PICTURE OF THE DAIRY INDUSTRY 3

HOW TO STUDY THIS LESSON

Perhaps it has not occurred to you that butter
produced in Denmark has anything to do with the price
of butter produced in Fond du Lac, Wisconsin. If you
have not thought that dairy products are of world
importance so far as marketing is concerned, you will
be surprised to learn some of the facts contained in
Part I.

Spend One Study Period on Part I

Spend plenty of time on Part I. Remember, you
must have a broad view of marketing if you are going
to accomplish the most. Even though you may be a
farmer with only 25 cows, a broad view of marketing
will accomplish a great deal more than if your vision
does not go beyond the local buyer. It will be worth
your while to spend a whole study period on Part I.

Spend Another Study Period on Part II

Part II is very important because such a large
percentage of the milk produced in the United States
is manufactured into various products before it
finally reaches the consumer. While it is true that
later lessons are devoted entirely to the subject of
manufacturing dairy products, still you must not
depend upon those lessons by themselves. You must
have the broad picture of dairy manufacture that
Part II gives you. Spend at least one whole study
period on this particular lesson.

Study Parts III and IV Together

Parts III and IV may be used as the basis for one
Study period. As amatter of fact, they have a very
definite connection with each other because it is the
consumption of dairy products on which the future
must be based, and if consumption is increasing, it is
likely there will be an increasing demand for dairy
products.

Perhaps the most important thing to know about
the increase in production is that new uses have been
found for dairy products. This is an indication that
there is a possibility of still more uses to be
found.

STUDY OUTLINE

PART I

Why Dairying Is so Important in America
Many Products Made From Milk.eccccccccccccecse

Rank of the Nations of the World in Dairying
Which Nations Export MoSteccscccccccsecvevecce
We Export More Dairy Products Than We Import.
Who Buys Our Dairy Exports..cccccccccccccccce

How Dairy Manufacture Has Developed

PART If

First Creamery Established in 1861]... ...cccceee
The Change From Farm Production to Factory
Production ..
The Invention of Condensed Milk.-.-.cccccccccee
The Influence of the Hand Separator. .ccecccecce
The Beginning of Centralizer CreamerieS....-«.
Cooperation Now Popular .\c<sc'ss 0 0s:c 5 cls ovine se

How the Babcock Tester Put Dairying On a Busi-=-
NESS BASU S : Scns so rots ee rove eues wielcreleleuevetetereie levee aieters

Development of Dairy HerdsS...cccuccccccsccves
The Beginning of Pure Bred Importations......
Pure Bred Bulls Improve Native Stock...-.ceee
The Development in Dairy Sanitation...c.scoce
The First -Cervit 1eG4Mi lkvereretc «ic c.cjerele ocletckelel wierere
Dairy Production Grows With Population.......
Population Grows Faster Than Number of Dairy

Cows

How Milk Is Utilized

Four Products Use About 46% of the Milk......

Growth In the Production of Dairy Products...
Increased Use of, Malic: Powders ccc cs eetevolateraetwre's

Ice Cream Business Has Grown Enormously..e...

Growth by Geographical DiviSionS......-+..eeee.

PART, Tit

The Consumption of Dairy Products

The
The
The
The
The

Consumption
Consumption
Consumption
Consumption
Consumption

of
of
of
On
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Mil 1c, ve oie e etal oiieisvaialajetetataketatate
BUG GiGi erete tetas ele falotetnyiietetelete
CHECSC) “aes cielel ea etelere enareiaiare
Tee Cream cic ee. cms «levees ote

Other Products
PART iV

The Irend of the Dairy Industry
Improved Sanitation Has Widened the Market..
Production Per Cow May Be IncreaSed.ceccecece
Larger Manufacturing Plants for the Future..

4

onwvmoNnN oO

A PICTURE OF THE DAIRY INDUSTRY
By Cc. W. Larson

PART I.
WHY DAIRYING IS SO IMPORTANT IN AMERICA

Me ee

There is no other agricultural enterprise so
important in America as dairying, when you consider
the extent and value of the products.

More than 80% of the five million farmers of the
United States have dairy cows and are interested in
the product they produce. All consumers are inter=-
ested in the product because it is so important from
the standpoint of health and nourishment, and
because the cost of dairy products to the consumers
amounts to more than three billion dollars annually.

An idea of the extent of the industry may be
gained by some comparisons with other lines of agri-
culture. The farm value of dairy products in 1921
was three times the farm value of the enormous wheat
crop of that year.

It would take the farm value, on January 1, 1922,
of all of the steers, twice the total sheep, and twice
the total hogs, to be equivalent to the farm value of
dairy products for the year 1921.

This does not include the beef and veal furnished
by the dairy industry which constitutes one-third
of the beef and veal supply of the United States.
The combined farm value of the wheat crop, the cotton
crop, the potato crop, and the oat crop of 1921 does
not equal the farm value of dairy products produced
that same year.

The handling and manufacture are important parts
of this industry. Every city has its milk and ice
5

6 DAIRY LESSON 1

cream plants for the preparing and delivery of milk
and its products to the consumers. And in addition,
there are in the United States 353,761 creameries, 3,748
cheese factories, and 5535 condensed=milk plants
operated to manufacture the products of milk.

Many Products Made from Milk

Besides the chief products, whole milk, crean,
butter, cheese, condensed milk, and ice cream, there
are many other products which, though they have not as
yet developed to the same extent, are important.

There are being made in this country more than
30 varieties of cheese, many of foreign origin.
Sterilized milk and cream are being marketed, also
fermented milks of various kinds and varieties; milk
powder, cream powder, skim milk powder, buttermilk
powder, malted milk, milk Sugar, and various casein
and albumen products.

A great amount of milk is used in the manufacture
of milk chocolate. Semi-solid and dried buttermilk
and skim milk products are being manufactured for
feeding chickens and hogs. Casein, which is used for
Sizing paper, the making of glue, and various other
products, is also made from milk.

Why Milk Is a Universal Food

It is generally recognized by physicians and
nutrition experts that milk is essential for children
if they are to develop strong, normal bodies. In
prescribing diets for children, one quart per child
per day is recommended, and it is commonly stated that
no less than a pint of milk should be furnished to each
enitd.

Investigations have shown that milk contains
the necessary elements for the building of strong
healthy bodies because it is wholesome and readily
digested, and because it contains, in addition to the
general nutritive materials, recently discovered
constituents known as vitamins.

A PICTURE OF THE DAIRY INDUSTRY if

Milk contains protein in large quantities, which
is used for the formation of muscle and other tissues
in the body. It also contains relatively large
amounts of lime which, with the protein, are very
important to both muscle and bone building. To
furnish heat and power and also to aid in building the
fatty tissues of the body, the milk fat and milk sugar
are necessary.

RANK OF THE NATIONS OF THE WORLD IN DAIRYING

The United States leads the world in the pro=-
duction of dairy products. But in world commerce,
she does not hold so important a place. In the
exports of butter, for example, Denmark, Russia, the

Table I. PRODUCTION OF BUTTER (1909-13
Millions of
Country Pounds

1. United States :

e@ eco lee be

1,648

2. Germany ; 881
5. Russia 526
4. France ; 286
5. United Kingdom : 282
6. Denmark ; 257
7. Canada : 201
8. Australia : 182
9. The Netherlands : 147

Netherlands, Australia, France, New Zealand, and
Sweden excel our exports in the order named.

There are about 15 countries that have developed
dairying on an important scale and which export some
butter. The production of the nine most important
dairy countries (from the standpoint of production
only) is shown in Table I. The countries are ar-
ranged in the order of greatest production of butter.

3 DAIRY LESSON 1

This table is important; familiarize yourself
thoroughly with it.

Which Nations Export Most

Denmark leads all nations in the export of
butter, although she is sixth in the total production
of butter. Russia came second before the war. The
figures on her production now are very doubtful, but
it is certain that she is not producing very much.

The Netherlands, although ninth in total pro-
duction of butter, exports the third largest
amount. Australia follows as fourth in rank of
exports. It is important to note also that New
Zealand, a comparatively small island near Australia,

Tape! Tis “EXPORTS (OF: BUTTER 1909-13
Millions of

Country : Pounds
1. Denmark 210
2. Russia : ie rane
3. The Netherlands : 86
4, Australia Ne 64
5. France : 44
6. New Zealand ; 40
7. Sweden : 28
8. United States 15
9. Italy 9

*Before-the-war figures. Russia ex-
ports little now (1922).

has exports of butter greater than those of the
United States. New Zealand is sixth in the rank of
nations, while the United States is eighth. (See
Table II.)

A PICTURE OF THE DAIRY INDUSTRY 9

a ———————————————————————

This is one of the most important tables in the
course. Be sure you are thoroughly familiar with
this rank of nations before leaving the table.

Where Our Imported Cheese Comes From

While the United States manufactures a large
amount of cheese and exports some, still we area big
importing nation, getting a large part of our imports
from France, Greece, Italy, and Switzerland. For
example, in 1921 we imported over 9 million pounds of

BIG BUYERS AND SELLERS OF BUTTER AND CHEESE

1913 192) ==
BIG BUYERS OF BUTTER

BIG BUYERS OF CHEESE i

NITED KINGDOM | apc

aie =i
Cees he es a
FONITED SUATES Ten mE de | es wa Gee
SHEDENI: ECM Tee oe rol | Ameenrenecata en eee

BIG SELLERS OF BUTTER _ BIG SELLERS OF CHEESE

NETHERLANDS
AUSTRALIA

FRANCE

ARGENTINA =
A

° 50 100 150 200 250 300 35
| DATA FROM- DAIZY DIVISION, U S.DEPT. OF AGRICIATURE

FRANCE

© 400 450 MILLIONS OF POUNDS 0

50 109 1SOQ 200 259 300

“oe

FIGURE 1. THE WORLD’S TRADE IN BUTTER AND CHEESE
The rank of countries varies with different years. This indicates the
wide fluctuation in exports. Don’t be confused because Table II shows
a different rank. It is based on a different period
cheese from Italy, 8 million pounds from Argentina,
over 2 million pounds from Switzerland, two million
pounds from France, one million pounds from the
Netherlands, and 419,000 pounds from Greece.

We Export More Dairy Products Than We Import

Taking dairy products as a whole, the United
States is far ahead in the balance of trade. That is,
she exports a great deal more than she imports.
Considering butter, cheese, and condensed and
evaporated milk all together, in 1919 we exported 2
billion 600 million pounds more than we imported.

10 DAIRY LESSON 1

Who Buys Our Dairy Exports

We have some very good customers close at hand
in the so-called Pan-American countries. These
countries buy butter, cheese, and condensed milk
fromus. The principal Pan-American buyers are the
following nations (largely in South America):
Bolivia, Brazil, British Guiana, Chile, Colombia,
Costa Rica, Cuba, Ecuador, Guatemala, Haiti,
Honduras, Mexico, Nicaragua, Panama, Paraguay, Peru,
Santo Domingo, Salvador, Uraguay, Venezuela.

The largest percentage of our export butter,
29.8%, was taken by Belgium in 1920. The second
largest amount, 22.3%, was purchased by the United

Table III. CONSUMPTION OF BUTTER PER
PERSON PER YEAR

Country : Pounds Per Year
Canada : lett
Australia : 25.6
New Zealand : Feed WAT /
Denmark - 19
United States : ie
United Kingdom ; 17
The Netherlands : 16.8
Sweden : 1625
Germany : 14.7
Norway : 14
Switzerland : ied |
Italy : een
Argentina : 1.8

Kingdom. The West Indies and Bermudas bought 16.5%
of our exports, Canada, 4.9%, Central American States
and British Honduras, 4.9%, Mexico, 4.6%, and
Venezuela, .1%.

Why Some Countries Have Little Dairying

The reason that dairying is not developed in some
countries as much as in others, is because the habits
of the people in some countries do not include the use
of butter as much as in others. This is illustrated
in an interesting way by the figures in Table III
showing the amount of butter consumed per person in
the following countries:

A PICTURE OF THE DAIRY INDUSTRY Bi

Notice the wide variation between 1.8 pounds per
person and 27.7 pounds.

The consumption of milk varies in somewhat the
same way. For example, in Hawaii the population
consumes an average of only one gallon of milk per
year. Whereas, in Sweden, the average consumption
is 69.7 gallons, and in the United States, 435 gallons.

PART II
HOW DAIRY MANUFACTURE HAS DEVELOPED

Besides the importance of milk for children, its
products form a large and important part of the diet
of the entire population, and the average American
family devotes from 15% to 20% of its allowance for
food to dairy products.

Dairying is one of the most highly developed
forms of agriculture in this country, and practically
all of the progress has come during the last century.

The industry has developed from a system of
production whereby a large percentage of people
derived their dairy products from their own small
herds, to the present time when all the benefits of
invention and modern science are used in the pro-
duction of enormous quantities of milk products.

Great expansion has taken place. The qualities
of dairy cattle have been wonderfully improved and
much better and more uniform products made.

Early Development in Dairying

During the early years of the nineteenth century,
the handling of milk and milk products was largely a
household duty of farmers' wives. The methods used
were Simple and the equipment crude.

Very little winter dairying was practiced, and it
was the custom to make sufficient quantities of butter
and cheese to carry through the winter. Butter was
accumulated and put away in the cellars in crocks to

12 DAIRY LESSON 1

be used during the winter. Without the knowledge
of uniform manufacture, and without facilities for
proper storing, the butter was very inferior when
consumed.

Milk was placed in pans or crocks in cellars,
pantries, or kitchens, and the cream was skimmed with
a dipper. The cream thus obtained was allowed to
accumulate until a sufficient amount for churning
was on hand. Each lot of butter was different. This
product sold in local markets for from five to eight
cents a pound!

Some cheese was made on the farm with the same
crude guess-work system, and it was not until after
1850 that rapid progress in the development of the
industry began.

What Developed in the Dairy Industry After 1850

In the year 1838, the first milk was hauled into
acity by arailroad. Prior to this time, all the
cities received their milk supplies from farmers who
hauled the milk directly to the consumers. This
period, therefore, marks the beginning of the
development of our market milk business.

The markets for butter were increasing, and some
counties developed a good reputation for their
butter.

The production of farm cheese was increasing,
but it was not made extensively in factories until the
year 1851, when the first cheese factory was
established.

During the Civil War, there was little develop-
ment in dairying and the prices for products were low.

Immediately following the war, however, prices
began to advance. Cheese increased from 10 cents a
pound in 1860 to 20 cents or more by 1865. Butter had
made Similar increases.

The demand for cheese in Europe at about that
time also stimulated production, and the exports from

A PICTURE OF THE DAIRY INDUSTRY 13

this country jumped from 50 million pounds in 1865 to
over 100 million pounds 10 years later. ;

First Creamery Established in 1861

The first creamery was established in 1861, and
the manufacture of butter soon increased because a
more uniform product was made. The increased price
for the products turned the attention of the dairymen
to their dairy cattle, and efforts were made to
improve their cows and to feed them better. Soon
after this, importations of cattle from Europe in-
creased rapidly.

Change from Farm Production to Factory Production

Twenty years after the first cheese factory was
Started, almost the entire production of cheese had
gone from the farm to the factory system. Butter, on
the other hand, continued to be made in increasing
quantities on the farms, and it was not until 1885
that 100 million pounds of factory butter were pro-=
duced ina year, while in that year 900 million pounds
of farm butter were made.

The peak of farm-butter production was reached
in 1900, when more than a billion pounds were made.

Since that time, it has decreased and the factory
butter has rapidly increased until now l billion 54
million pounds of factory butter are made yearly,
in comparison with 600 million pounds of farm butter.

The Invention of Condensed Milk

For several years during the last half of the
19th century, Mr. Gail Borden was experimenting to
find a way of preserving milk so that it could be
transported long distances without spoiling in warm
climates. In1856 he obtained a patent on his
process of condensing milk, and five years later he
put upon the market both the sweetened and the un-=
Sweetened product. Inthe early stages of produc=
tion, the product was shipped in open cans, and it was
not until later that the sealed cans were used.

14 DAIRY LESSON 1

The Influence of the Hand Separator

Up to the time of the introduction of the hand
separator, about 1895, the two systems of handling
milk for butter making were either to use the shallow
pan or gravity system on the farm, or to send the milk
to creameries where large centrifugal separators
which had been introduced Some years previous, were
used.

The gravity system required that the milk be kept
in several vessels foralong time. Fresh skim milk
was not available for calves, and Some of the butter~
fat was lost in the skim milk.

There was also some opposition to hauling the
whole milk to the central plants, and then hauling all
of the skim milk back, for the plants had no use for
the skimmilk. This was unnecessary hauling.
Furthermore, the skim milk brought back was not always
the same skim milk taken from the farm, and often it
was not in good condition when returned.

The hand separator for uSe on the farms was,
therefore, a great stimulus to dairy production. It
took away much of the drudgery of cleaning and caring
for so many pans, furnished fresh milk to the calves,
increased the amount of butterfat available, and
required that only the cream be hauled to the plants.

This especially encouraged the general farmers
of the country to market their surplus cream, and it
is largely through the invention of this convenient
machine that the system of factories known as
"centralizers" developed throughout the middle
western part of this country. These factories now
produce a large percentage of the creamery butter.

"Centralizer creameries" are large institutions
in central locations that buy cream from a wide sur-=-
rounding territory, sometimes from several states.

The Beginning of Centralizer Creameries
In certain sections, where cream could be assem=
bled from a large territory, plants were established

A PICTURE OF THE DAIRY INDUSTRY 15

and cream was shipped from long distances. Inmany
parts of the country, there is not a sufficient
quantity of milk produced to furnish a supply for an
economical plant, and through a combination of the
hand separator and the large factories operated in
different railroad centers, the total production of
butter in this country has been greatly increased.

There are two systems used by the centralizer
creameries. In one, farmers ship direct. Andin
the other, the cream is assembled in small towns and
shipped in larger units from those stations. Because
of the distance cream is shipped and the lack of
facilities for cooling, some of the product of these
plants has been inferior. Grading of cream and
improved methods are helping this situation.

Cooperation Now Popular

Cooperation in both the production and sale of
dairy products has, perhaps, been practised toa
larger extent than with any other agricultural
product.

Many of the early cheese factories were run on@
cooperative basis. Creameries owned cooperatively
by dairymen may be found in all parts of the country.
Later, producers cooperated in purchase and use of
bulls and in the employment of cow testers to study
the costs and efficency in the management and feeding
of herds.

At the present time, there is a tendency for
farmers to assemble manufactured products and in
some cases, to distribute the milk to consumers.

How the Babcock Tester Put Dairying on a Business
Basis
Butterfat in the milk was early accepted as the
measure of value of milk for the various products, but
up to 1890 there was no simple and accurate way for
the determination of the amount of butterfat in milk
or creame

16 DAIRY LESSON 1

a SS

It was in that year that Dr. S. M. Babcock of the
Wisconsin Experiment Station patented and gave to the
industry his invention which is known as the Babcock
Tester, for determining the amount of butterfat in
milk products. The method of operation is simple
and the results accurate. It was possible with this
machine to put dairying on a business basis whereby
milk could be paid for ona basis of its butterfat.

Development of Dairy Herds

No breed of dairy cattle was originated in the
United States. The cattle sometimes called Native
Cattle and those of the western ranges originally
came from other countries. Our pure bred cattle
have been bred pure in other countries. They have
been improved here, and have been used to improve the
grade and scrub cattle.

The Beginning of Pure Bred Importations

Among the first cattle to be brought into this
country for milking purposes were Short Horns. Much
of the blood of this breed is still to be found in
dairy herds, though there has been a tendency to
increase what is known as "Special dairy breeds.*

When the last census was taken there were 916,724
pure bred dairy cattle of the various special dairy
breeds. Of these, 56.6% were Holstein-Friesians,
25.2% Jerseys, 8.6% Guernseys, 3.35% Ayrshires,

0.9% Brown Swiss, and 5.4% of all other breeds.

Pure Bred Bulls Improve Native Stock

Besides the improvement in our production due to
the pure bred cattle, the influence of this pure
blood is having an effect upon the entire dairy cattle
population, although pure breds constitute less than
35% of all dairy cattle.

Pure bred bulls are being mated with grade ani-
mals, and progress is being made in the increased
production of our dairy cattle.

A PICTURE OF THE DAIRY INDUSTRY 17

On account of the foot and mouth disease and some
other diseases on the continent of Europe, pure bred
cattle have been prohibited from coming from there
for the last several years. However, some importa-=
tions have continued from the Channel Islands,
Canada, and England.

It is through the specialized dairy herds, made
up of cows that have a relatively high production,
that the city milk business and specialized dairies
for large condenseries and similar plants, are made
possible.

The development of better cattle and the devising
of better systems of feeding and caring for dairies
has materially increased the production and de=
creased the coste This is having a favorable influ-
ence on the development of the industry.

The Development in Dairy Sanitation

As the cities grew, and milk was transported
longer distances, the age of the milk when it reached
the consumer was extended until there was difficulty
in delivering a satisfactory product.

This, together with the development of the
knowledge of bacteriology and the relation of bac-=
teria to health, led to a consideration of the sani-
tary methods of producing and handling milk.

In the early development of the industry, little
“attention was given to matters of sanitation, as they
are known today. Little was known of the necessity
for sterilizing utensils, and for the cleaning of the
cows, and for the keeping down of dust, and other
forms of contamination.

The First Certified Milk

In 1893 the first certified milk was produced
under the supervision of a medical milk commission.
The care and supervision required in the production
of this milk was too great for general production, but
it had a large influence on the changing of practices
in dairies generally, and the adoption of practical
methods that would insure a better and safer product.

DAIRY LESSON 1

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FIGURE 2.
the rank of states

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19

A PICTURE OF THE DAIRY INDUSTRY

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Minnesota and Iowa

farmers of

20 DAIRY LESSON 1

Practices which are simple and effective have
been put into general use in the important dairy
centers. With the milk so produced, it is now
possible to assemble milk from a wide territory and
Still deliver a product of high quality to the con-=
sumer.

Dairy Production Grows With Population

The dairy industry of this country has grown and
developed as rapidly as has the population and
general development of the country. The dairy cows
and their products have kept up with our very rapid
increase in population, and have extended as our
population and industries have gone into new terri-
tory, and, altogether, have been adjusted according
to the changes and developments of our nation.

Population Grows Faster Than Number of Dairy Cows

However, the demand of the increasing population
for dairy products could not have been met in this
country by the more or less specialized dairy animals.
It was necessary to depend for much of the increase

Table IV. NUMBER OF MILCH COWS IN THE
UNITED STATES PER 1,000 PERSONS
DELO? Ske OS, . ease meee eee
TBSO eee als aero aoe a ere
ABGOs Ve sesceee wokioe ROAM AE (6
EB TO ne ahie ae eteeuia ce Merten eae
TBSO: j interested clara eet ramen
TS90 Ohaus canecece cam spere ene eee
LSOO Loven ee ce aaimeee ace ea
LOMO’ 8, Sore cea ae ee ea eee ee
ie ORMEY: Cen Renner ner Mann ry 15
POOL oss aeuc or eee cee ee aod a

upon the cattle kept originally and primarily for
beef production.

Cows of the special dairy breeds have hardly
increased in the same proportion as the population
has increased. As will be seen in Table IV, the
number of milch cows in the United States per
thousand persons decreased from 287 in 1840 to 218
in 1921.

A PICTURE OF THE DAIRY INDUSTRY aL

During this time, however, there have been
increases in the yield per cow, which would probably
make up for the loss in numbers So that it may be
assumed that the production of milk has kept up with
the increase in population.

Table V. NUMBER OF MILCH COWS ON FARMS FROM
1840 to 1922

2) Miter Cows. -"s : Milch Cows
Year 3; on Farms pipet ss a an wie on Farms
1840 ; 4.657, 000) 2s. SOUS: fe 20,497,000
L850 6,585,000. s) POPs. .-20,/757,.000
1860 3; S.060,000 2° 19950. 3 322-252-000
LS HO es S955 .000 3:8 S9LG 222 TOS 20pG
LSG04 3. 127445,.000) 2 -LOLT + 22,894,000
LSSOr-2 2. iGo be 2.000": L9LS 1s, 25,510, 000
ESCO! ee Oli oo,000-. s LOE << 2.:25,455 7006
POO Se eeO eo O00 Ss) L920 s 25, 7225000
Lottie seaO0eees,000: «3. LOZK > “<7 -25,594;5000
192 38 1206995000. s' 1922. s'. 24.028, 000

HOW MILK IS UTILIZED

The total annual production of milk in the United
States has reached almost 100 billion pounds, and is
constantly increasing. The uses of this product are
undergoing noticeable changes.

Greater and greater proportions are needed for
household consumption because of the rapidly increas-
ing population. Now, more than 45% of the total milk
produced is used for direct consumption or for house-
hold purposes. Alittle more than this percentage,
or about 47%, is used in the manufacture of the various
products of milk.

Four Products Use About 46% of the Milk _

The product using the largest amount of milk is
butter. Cream from 35% of all the milk produced, is
used for butter, and this is divided with 22% for
creamery butter and 13% for farm butter. The three
other products coming next in importance are: con-
densed milk, cheese, and ice cream, each using a
little less than 4%.

queoyiusisul
A[EAeLedUIOD [[I]S 018 SesN I0Yy}O oY, “WeoID ddI pu ‘osoayo ‘HIT po}eiodead pue pesuepuod ‘1043nq wtatez ‘10449nqG
Axoureerd—sjonpoid vay A[UO OFUI SpeUl SI SULINZOVJNULLU UL PasN HII oY} FO }SOUW VY} JALVYS STYZ WOAF OOS [[TA NOX

SLONGOUd GHYALOVANONVW LINVLYOdWI AHL % AYN

DAIRY LESSON 1

spunog 000‘ 80F‘S6P‘9F = % OLO°LE ATFU TBIOL

Oc0* Lb BUTANZOBN

-UsSW UF Posn ATTW eToum Te ,oL
OUTABIAIBUN STO
200° weetd pelepMog
SO00° (peuueg) HITW peztTyueqys
¥<0° ATW perepMmog
S¢O° ATU peyton
TPO" OFBTOOOUD ATTA

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66S°C (SpuytTy T[Tse) esceeup

SOL°S ATTW peqesrodsas pus pesuepuog

LO8° ST 1049nq weg

80F° 32 Joe4qnq Areweedp
ATTA TBIOL

JO 4U9010g

T26T NVANO YO WIIW ATIOHM WOUd CHYNLOVAONVN SLONGOUd

22

A PICTURE OF THE DAIRY INDUSTRY 235

Each year, new products are being added, each one
affecting somewhat the production of the other
products. Although there are no rapid changes from
year to year in the relative amounts of milk used for

Table VI. USES OF MILK IN THE UNITED STATES

: Pounds of Whole : Percent
Use = Milk Used © Of total

For household purposes : 45,143,000,000 : 45.660
For manufacturing .... : 46,493,408,000 : 47.030
Fed to calves sscccecs = 4,260,000,000 : 4.310
Waste, loss, and un-= : H

2,965,868, 000
98,862,276,000

Specified USes cc.

3.000
Gran@ Tota. <'<««

100.000

these various purposes, nevertheless there is more
variation from year to year depending upon the rela=
tive market prices of the various products.

There is a tendency over a period of months for
adjustments to take place, so that the advantage of
one product over another is largely lost. There are

Table VII. PRODUCTS MANUFACTURED FROM WHOLE MILK OR CREAM, 1921
3 3 $ : Milk

Whole milk : Per cent : Quantity of : used per
Product 3 used t of total +: product manus : unit of
: t milk A factured : product
t : :
3 Pounds f Per Cent ¢ Pounds : Pounds
Creamery butter ....-esscccnceeee: 22,153,098,000 : 22.408 : 1,054,938,000 : 21
PArm DULLOT <eiccicle ccipicia ciciclewivinisielt) LOsO90,000,000) tf 135807 650,000,000 21
Condensed and evaporated milk....: 3,660,408,000 : 3.703 : 1,464,163,000 : 2.5
CheesSe (a11 kindS) wwccercecseces : 3,558,380,000 ;: 3.599 1 $55,838,000 : 10
EQGICrEAM ain ciainccice olsiciceclevisisicusicis! (0 }O00s COU 000) is 3.396 +: %244,000,000 : 13.78
Milk chocolate coreccsccccccccceclt 40,000,000 3% OAk 4s t
MALT od) MEUKA. clcjcjs'c sielsie’s c\6's ov sioleivis z 34,434,000 : .035 + 15,652,000 ¢t 2.2
Powdered milk .vccscvcccccnccocce’ 33,944,000 : «054 8 4,243,000 : 8
Sterilized milk (canned).........: 5,074,000 3: 2008 3 5,074,000 : Zz
Powdered Cream ..ccccuccvcecccccs : 2,470,000 : .002 : 130,000 3: 19
OLGOMAT RATING) wcivis:c/cle.<\e.ciclele|clesisce s 3 t 211,867,000 : 068
Total whole milk used in manufac- : Hy : t
turing ccsssecce q-+-: 46,493,408,000 : 47.030 : ‘*Gallons

times, however, when one product is out of line, and
the production of it is thereby stimulated.

Tables VI and VII show the way in which our milk
supply is utilized.

The skim milk and buttermilk, by-products from
the manufacture of butter, are not included in this
table.

a

24 DAIRY LESSON 1

Growth in the Production of Dairy Products

Butter and cheese were the only two manufactured
dairy products that were prominent in the dairy
business until a comparatively recent time.

=

QUANTITIES OF MILK USED IN THE
MANUFACTURE OF DAIRY PRODUCTS

BILLIONS OF POUNDS

BUTTER

CONDENSED MILK

CHEESE

i —— ane Peta |
= HF |||

_GRAND ele

2 te 1S 20 22 25 26
cr MOUNDS Cr MILA

2a

FIGURE 5. FLUCTUATIONS IN MANUFACTURE
This chart indicates a trend toward increased production, but the
production from year to year fluctuates rather violently. This is due
largely to changes in demand. Some of these violent fluctuations were
due to the World War conditions

Both of these products started as farm enter-
prises, and as recently as 1870, 53% of all the cheese
made in the United States was produced on the farn,
while at the present time only about 2% is made on
farms.

Practically all of our butter was made on the
farms up to about 1880, when the factory production

A PICTURE OF THE DAIRY INDUSTRY 25

began to increase at about the same rate as farm
production.

In 1900, the peak of farm butter production was
reached. Inthat same year, factory butter had gone
to about 600 million pounds. During the last 20
years, farm butter has been gradually decreasing, and
factory butter increasing.

The manufacture of what is known as sweet cream
butter is increasing because of its superior keeping
quality and because it can be made more uniform in
flavor.

TABLE VIII. TOTAL PRODUCTION OF FARM AND FACTORY BUTTER
IN UNITED STATES
Creamery - Farm-made

oe

1914 : 786,005,000
*1916 : 760,051,000

p@eeseaoooaos ee oe ee seeeeasvseneoegcee#

eee@aevoeaeeve27eeeoee eeweoeaeoeonoeeeoscee

Year : butter - butter : Total Butter

ESAS! 5 ete edatamiaalat ace. (-- 2 313,345,000 ; 313,545,000
13859" /Gdiwwesadean a, 2 459,681,000 ; 459,681,000
ESCO cits eeereWareieiaa,” 514,093,000 : 514,093,000
1879 : 29,422,000 : 717,200; 000 :: 806,672,000
1889 : 181,285,000 : 1,024,224,000 : 1,205,508,000
1899 : 420,954,000 : 1,071,745,000 : 1,492,699,000
1904 ° 531,478,000 ° eceoeoeeeoee Gover : e@eecoeoeeeaeoe se &
1909 :- 627,146,000. : 994,651.000 : 1,621,797,000

ee 06 @8 Of

"1917 : 743,895,000 eerceeoveeeseoce cs #6 HOC C+BHBT OES
"1918 : 822,719,000 cee erererces F seccsseescere
“1929 = 875,907,000 ©2 2s. ce ececee 3 cece vcccavace,
1919 : 938,505,000 : 707,667,000 : 1,646,172,000

*1920 : 866,662,978 Sc wwe ere r eee ecee § coesevesesens
figeL 2L,057, 112,000> *: 650,000,000 : 1,707,114,000
*Estimates of Bureau of Markets
Tables VIII, IX, and X give the production of
creamery and farm butter, condensed and evaporated
milk, and factory and farm cheese.

Increased Use of Milk Powder

The three other products of greatest importance
are ice cream, condensed milk, and milk powder. Milk
powder production slowly increased up to 1919, when
there was a very rapid increase. Since that time,
production has dropped back considerably, on account
of the decrease in the foreign demand.

26 DAIRY LESSON 1

Table IX. PRODUCTION OF CONDENSED AND EVAPORATED MILK IN THE
UNITED STATES FOK THE YEAR 1919, BY MONTHS :
2 : Unsweet- : 3 : Evapor= : Steril-
: Sweetened :ened evap-: Sweetened : sated part: ized

Month: condensed: orated : condensed : Unsweetened : or full : whole

skimmed : skimmed ;: whole : evaporated : skimmed : milk

milk 5 milk - milk : whole milk : milk* 3: canned
1919 Pounds Pounds Pounds : Pounds : Pounds : Pounds
Jan 3,838,000: 4,875,000: 25,896,000: 79,440,000: 3,563,000:1,625,000
Feb 4,594,000: 3,563,000: 39,801,000: 86,538,000: 2,704,000: 451,000
Mar 6,861,000: 3,987,000: 55,610,000: 101,817,000: 3,876,000: 516,000
April: 8,197,000: 5,479,000: 68,104,000 108,471,000: 5,026,000: 617,000
May 11,029,000: 6,937,000: 70,403,000 132,669,000: 5,983,000: 569,000
June : 7,751,000: 9,139,000: 64,019,000 153,673,000: 6,795,000:Not given
July : 4,845,000: 8,876,000: 56,399,000 124,538,000: 5,469,000: 46,000
Aug. : 4,109,000: 7,171,000: 46,329,000 105,401,000: 5,764,000: 106,000
Sept.: 3,964,000: 5,454,000: 49,026,000 92,619,000: 4,974,000: 90,000
Oct. : 3,879,000: 5,251,0007.50,689,000 89,632,000: 7,115,000: 386,000
Nov. : 4,285,000: 4,371,000: 41,731,000 77,491,000: 6,523,000: 4,000
Dec. : 5,678,000: 3,968,000: 37,154,000: 81,914,000: 7,217,000: 5,000
Total :69,030,000:69,071,000:605,161,000: 1,234,203,000:65,009,000:4,415,000

(Bureau of Markets and Crop Estimates)
“Modified with foreign fats

Ice Cream Business Has Grown Enormously

Ice cream production has made phenomenal growth,
and has gone up rapidly to the present time, though
there was a slight decline in 1921.

Table X. TOTAL PRODUCTION OF FARM AND FACTORY
CHEESE IN UNITED STATES

- Factory : Farm $ Total

Year 2 Cheese : Cheese : Cheese

: Pounds 48 Pounds : Pounds
1849 eserveccsecies s LOD,000,000 = 20d s5567000
1859 ebuivlese@ecle) 0, LOO, 604.000. e:2L05, co45000
1869 109,455,000: : 535,492,000 =) 162,927,000
1879 215,885,000 : 27,272,000 :. 245,258,000
1889 258,055,000. 2) -18..727-000 |: 256-762,000
1899 262,654,000 = (16;572,000 7 :-299), 0075000
1904 SLT. PAS SOOO: o0) 4a ecccteterere cike ten ere tele clatetetetetn
1909 SoLL E76 .1000'*: 9,406,000 : 520,582,000
1914 S771 eo DU DS, OOO ioe. ce clatetecteleie rel cereus oleleterdtetets
*1916 SEAS TET 3OOO7 24) incline mistotevetele: te ubeteteeketete ial ciate
*LOLT O72 O40 OOO: | etc rete telatersiane Suse teneleie iste etelelote
*1918 352,622,000 ° eeeeveeevnee Ss ecececceccce
*1919 D195 920000 5) Gee wlalete le evaler teal eaters /elsistel slate
1919 475,001,000: 6,600,000 : 481,931,000
*1920 SOZ, 452), O00 iis te kctetatastovetslotas 2 iiele(eiclseleeieiene

aloe) | 3 500,006 000

561,838,000

*6 000, 000 A - p

*Estimates of Bureau of Markets.

A PICTURE OF THE DAIRY INDUSTRY

eee Oaaaaw&«>>a>_&_—=s=s]

27

Table XI. PRODUCTION OF MILK POWDER, BY YEARS

: Whole Milk : Skim Milk ~
Year 3 powder H powder H Total

- Pounds - Pounds - Pounds
ROMA CSS: Scilacats e.etece! a. welelaleye = wee’ Ls 20,988,000
1916. 2 2.125.000 3. 16,465,000. * 18,587,000
1917. : 3,139,000 : 22,624,000 :; 25,763,000
1918 : 4,154,000 : 25,432,000 : 30,251,000
1919 : 8,661,000 : 33,076,000 : 42,328,000
1920 : 10,334,000 : 41,893,000 : 52,227,000

4,242,000 38,546,000

1921 242, 42,788,000

Table XII gives an estimate of the quantities of
ice cream produced in the United States each year
since 1909.

Table XII. ESTIMATED QUANTITY OF ICE CREAM PRO=
DUCED IN UNITED STATES
H Gallons 3 : Gallons
Year ..:: roduction - Year : roduction
1909 : 80,000,000 : 1916 : 208,320,000
TSIO" 95,450,000 : 1917 : 219,385,000
I917-s *s= -1SS;000,000: : 1918 s> 931. ,055,,000
' Lote: 160,000,000 : 1919 : 248,382,000
$993 <3) 27253580,000...\: 1920 : 251,820,000
1914. 2). 1655761000. 5 1921 : 216,569,000
LOTS. 2. 775,224°5000 5 -

tt Ft 2 EE ee CCcCwuL

Growth by Geographical Divisions

There has been a very great change in the last 50
years in the relative importance of dairying in the
aifferent geographical divisions of the United
States. The changes in the population and in the
amount of improved land in the different divisions of
the country have had an influence to change the
extent of dairying and the kind of dairying practised.

The population of the New England and Middle
Atlantic states has more than doubled in the last 50
years, while the number of dairy cattle has remained
about the same. During this same time, the North
Central states and the Mississippi River states have
made large increases in their population, yet the

28 DAIRY LESSON 1

number of dairy cows and the products have increased
faster than the population.

Reference to Table XIII, showing the increases in
dairy cows by geographic divisions during recent
years, indicates the trend of the sectional growth in
the dairy cow population.

Table XIII. SECTIONAL GROWTH OF DAIRYING, 1915-21
Increase :Decrease
10 Middle Western and Rocky

Mountain Staves: <ccikiview cictsth oeon ae

15 SOULHerD STAGES’ tcc 0s alc sie ses aL Osloul re
6 New England stateS ececcecss 2 Z0p." 5
6 Middle Atlantic states .... :No Changes:
S North Central States ..060. = 7.4% 3

SVPACTRAC iStALOS: % sue wise clascies

1%

Not only are the centers of cow population
changing, but also the type of dairying and the uses.
to which the product is put. The growth of cities
and the increase in population per acre of tillable
land help determine the kind of product made in the
agifferent localities. First the butter factories
moved west. Then the cheese factories moved west.
And now there is a tendency for the condenseries and
Similar plants to move westward, as the increased
population in the East requires more of the milk for
direct consumption.

The result is that in the last 50 years the center
of production of these products has moved from New
England and the East North Central states to the
Middle West.

Although milk is sometimes shipped as far as 500
or more miles, yet there is an economic limit as to
the distance which milk can be shipped to advantage
because of the transportation cost, as well as the
time required for transportation.

Butter, cheese, condensed milk, and similar
products occupy less space and are not so perishable
and can, therefore, be shipped long distances. On
this account, the territories surrounding the thickly

A PICTURE OF THE DAIRY INDUSTRY 29

eee

populated centers are going into the production of
milk for direct consumption, and the manufactured
products are being shipped from the more distant and
less populated sections.

PART III
THE CONSUMPTION OF DAIRY PRODUCTS

Scientific discoveries in the food value of milk
and milk products, and actual dietary tests made
during the last few years have, together with the
educational campaigns that have been conducted
throughout the country, had a tendency to greatly
increase the consumption of dairy products.

There were times before 1880 when the exportation
of dairy products was a material factor in our pro=-
duction, but since that time, there has been a gradual
decrease in the foreign trade as the demand in this
country increased due to the increased population,
until now we consume just about all the milk and milk
products that we produce.

The Consumption of Milk

Whole milk for direct consumption constitutes
the most important part of the product of the dairy
industry. The American people, although not quite
as large consumers of milk as some others, do use large
quantities. It is estimated that the average per
capita consumption is about 49 gallons per year.
Surveys made in some of the cities indicate a some-
what smaller consumption than in the country,
although this does not hold true of all cities. In
general, consumption is apparently less in small
towns than in large cities.

There is not the same fluctuation in the con=
sumption of milk as in some other products. Con-
sumers may take a little extra milk when the times are
good, but in general it is the practice of a family to
have a certain standing order, and when increases or

30 DAIRY LESSON 1

decreases are made to the order they are more or less
permanent. Fluctuations in price are not so influen-
tial on the demand as with some of the other products
of milk.

The Consumption of Butter

Of the manufactured products, butter is the most
important from the standpoint of consumption.
Although the United States is exceeded by some other
countries in the amount of butter consumed per
capita, still the United States consumes a larger
total of butter than any other large country with
large population.

In spite of the relatively high consumption of
butter, as compared with other countries, there
appears to be a tendency for the consumption to
increase. During 1921 the increase was 10% over
1920.

For a statistical comparison of consumption of
butter in the United States with that in other
countries, see Table III.

The Consumption of Cheese

The American people are not large cheese con-=
Sumers. Some of the countries of Europe consume four
or five times as much per capita as is consumed by the
people of this country.

Cheese is one of the dairy products which the
consumers of this country are taking from other
countries. In the year 1914, more than 60 million
pounds were imported to this country, but since then
the imports have decreased owing to World War condi-
tions. In 1920, the imports did not total 16 million
pounds. :

This importation is equivalent to almost one=-
fifth of our production, and indicates that there is a
large demand for other varieties than the regular
American cheese which constitutes the chief product
made in this country.

- A PICTURE OF THE DAIRY INDUSTRY 31

eee }OOMOMIw=—aw>>

The inability during the war to secure many of
the foreign varieties of cheese, induced manufac=
turers of this country to undertake the production of
cheeses of foreign varieties, and the manufacture of

Table XIV. AVERAGE PER CAPITA CONSUMPTION OF CHEESE PER YEAR IN
VARIOUS COUNTRIES-~ (Numerous authorities)
Cheese

Germany...e.-.: 1912
Francé.«ccesees 1892 : New Zealand...: 1914
Norway. eoeecoes 1910 7. 1 : Argent ina=-=b. es 1913
*Census a. Including cottage cheese. b. Factory cheese only

Canada.<.cecees LOLI

Country : Year : con= ; Country : Year : cone
£ ¢ sumed ; 8 ; sumed
$ ¢ Pounds : 3 : Pounds

Switzerland...: 1914 : 26.4 : Italy.......--: 1913 8
Netherlands...: 1912 : 13.3 : Australia.....: 1915 4.8
Denmark...e.eee: 1914 : 12.3 . United States*: 1919 : a 4.2
United Kingdom: 1905 : ll. : DO* sisiaieisl snout oUp ys

ee ce of 2s ee op ef
w a
Ld
©

these products is increasing. The total cheese
consumption per capita, however, is now less than
four pounds.

The Consumption of Ice Cream

Ice cream is distinctly an American product, and
the people of this country consume many times as much
ice cream as all the other countries combined. It has
increased until now this product uses nearly as much
milk in its manufacture as the whole cheese industry
or the condensed=-milk industry.

Because, however, of the nature of the product
and the service required in its distribution, the ice
cream industry is greater in value of finished
product than either the cheese or the condensed-milk
business.

The consumption of ice cream has increased
gradually and more or less steadily up to four or five
years ago, when there was a rather stimulated con-
sumption, and during the past five years consumption
has doubled in some sections of the country. There
is now consumed annually in the United States more
than 2 1/4 gallons of ice cream per capita.

32 DAIRY LESSON 1

The Consumption of Other Products

The production of canned milk, including both
condensed and evaporated, increased enormously until
1919. The increase was largely brought about by the
demand for army use during the World War. Since 1919,
the production has decreased very materially,
due to the decreased demand for foreign use.
Consumption in this country, however, has remained
fairly constant with slight increases until at the
present time a little more than 10 pounds is consumed
per person.

The same statement may be made of milk powder as
of evaporated milk, although the uses for milk
powder have increased during the past years, and
there is some tendency for its consumption to be
increased. Production of milk powder has gone from
20 million pounds in 1914 to more than 50 million
pounds in 1920.

PART IV
THE TREND OF THE DAIRY INDUSTRY

The trend of the dairy industry at the present
time is toward specialization. Although much of the
butter is produced as a side line to general agri-
culture, nevertheless there is a general tendency to
increase specialization.

This is especially noticeable in the eastern part
of the United States. Farmers are selecting their
cattle and improving their facilities for production
and handling, and are increasing the size of the
herds.

The eastern part of the United States is gradually
going out of the manufacture of dairy products;
larger amounts of milk are used for direct consump=
tion, and less for products that can be shipped long
distances.

A PICTURE OF THE DAIRY INDUSTRY 335.

Improved Sanitation Has Widened the Market

Systems of handling and caring for milk are being
improved, and the manufacture is becoming standard=
ized. These circumstances are having the effect of
improving the product and increasing its desira-
bility. The sanitary methods being adopted and the
safeguards, which include pasteurization, are having
their effects upon consumers, and these have widened
the possibilities for enlarged markets.

From the standpoint of production, the largest
opportunity is in increasing the efficiency of the
herds. Although the best individuals of every breed
are in the United States, yet the average production

Table XV. AVERAGE YIELD OF MILK PER YEAR OF
DATRY cows IN VARIOUS COUNTRIES

sAverage: 5 :Average
Country yeni: ‘yield : Country :Years: yield
: softy wi Liss : sof milk

Netherlands s1902: 7,585 :Norway sE9ol0s) 3,680
Switzerland 21914: 6,950 :Sweden 31911: 3,600
United Kingdom:1914: 5,934 :Japan SOLS soo

Denmark 21914: 5,666 s:Hungary :1914: 2,932
Germany S19R2 374.550) shustraLliasloles. 2a719
Canada VL OP sit ol, ekeaLy SLOU4Zs (25279
United States: :1917: 3,716 :Chile SLOG 520

Do 31 920suo, O27 “sotberi a sOG:, 1, 192

of our cattle is low, and since the quantity of pro=
duction is the chief factor in economy, the trend is
to increase the production per cow as the demand
increases, rather than to increase the number of
dairy cattle.

Production Per Cow May Be Increased

Table XV, giving the average production of dairy
cows of some of the other countries, indicates the
possibilities for increasing the efficiency of pro-
duction in this country.

Larger Manufacturing Plants for the Future
In manufacture, the trend is for larger plants,
and greater science and skill in operating them. In

34 DAIRY LESSON 1

the manufacture of butter and cheese, there are large
quantities of skim milk, buttermilk, and whey that are
by-products. These contain enormous quantities of
important constituents of milk, and these should be
utilized. The trend is to make more of these products
available for food or other purposes.

It is not economical to feed them to live stock,
from the standpoint of food production and utiliza-
tion. Because of the enormous amount of these
products, however, they cannot all find a place in
our markets at the present time, but demands and new
uses for the various products as they are discovered,
and the various constituents separated, indicate
that these by-products will find a larger place as the
industry develops.

HOW DOES MANUFACTURING INFLUENCE MILK PRICES?

In this lesson you have learned something of the
importance of the manufacturing part of the dairy
industry. You have a good idea now as to the
importance of manufacturing dairy products. And
this has prepared you for the next lesson, which is
devoted exclusively to a discussion of the manufac-~-
turing situation as it now exists.

Are dairy manufacturing plants properly dis-
tributed throughout the United States?

Why is condensed milk made in large quantities
in some dairy states, whereas in others very little
is made?

Does manufacturing stabilize prices, or does it
keep the price of milk down?

These, and dozens of other vital questions that
may already have come to your mind will be answered
in the next lesson. It contains some of the most
important facts about dairying. Not only is it .
important in your study of this course, but you will
find it a very interesting lesson.

A PICTURE OF THE DAIRY INDUSTRY 55

GLOSSARY OF MARKETING TERMS USED IN DAIRY LESSON 1

balance of trade, The excess in the value of
exports over imports. When the United States
exports a million dollars worth of goods more than
she imports, it is said that her balance of trade
amounts to one million dollars.

buttermilk powder, The product resulting from
drying and powdering wholesome buttermilk.

eanned milk, A vulgarism used to mean condensed or
evaporated milk sold in metal cans.

casein, n. A proteid compound found in milk, which
forms the principal ingredient in cheese.

centralizer. adj. A word commonly used to describe
a large creamery located in some central railroad
center where farm separated cream can be assembled
from a large territory for manufacturing butter.

condensed milk, A product made by evaporating a
large part of the water contained in fresh, sweet
milk, to which cane sugar has been added.

condensery, n. A factory equipped for making
ccendensed milk.

cream powder, Evaporated or dried cream reduced
to powdered forn.

evaporated milk, Unsweetened, sterilized, con-
densed milk; when sweetened it is known as "con=
densed milk".

malted milk, A product in powdered form made by
combining malt extract with milk and then reducing
the mixture to a powder.

milk, n. The normal secretion of the mammary glands
of animals which suckle their young; commonly used
to mean cow's milk; when milk from another animal is
meant, the name of the animal is used as, "goat's
milk.*

milk plant, A building equipped for handling milk.
Handling" - in this case includes one or more of the
following: cooling, bottling, canning, pasteur-
izing, sterilizing, and some other processes.

milk powder, Evaporated or dried milk reduced to
a powder.

36 DAIRY LESSON 1

milk sugar, The sugar contained in milk}; tech-
nically known as lactose.

per capita consumption, This phrase is used to
indicate the average amount of any product used by
each man, woman, and child of any given territory;
usually refers to annual consumption.

pure bred, adj. A term that describes an animal
that is eligible to be recorded in an official herd
book. A pure bred animal may have a recorded pedi-
gree, and at least both sire and dam are pure bred.
Most pure breds have a long list of pure bred ances=
tors. Animals not having both parents pure bred
can never be the ancestors of pure breds unless a
new breed is started. In other words, pure breds
cannot be made by a "grading up" process.

scrub cow, A cow, neither of whose parents is pure
bred.

semi-solid buttermilk, A product produced by the
removing of part of the water from buttermilk.

The resulting product is a paste shipped in barrels
and used for feeding live stock.

separator, n. A device for separating cream from
milk by mechanical means. Separators operate on
the centrifugal principle and are commonly known
as centrifugal separators or cream separators.

The same device with modifications may be used for
separating other liquids, especially liquids con-
taining oily substances that are to be removed.

standardized milk, Milk that has been mixed with
cream, Skim milk, or with other milk to procure a
product with a uniform percentage of butter fat.
It may be made uniformly richer or less rich.

sterilized milk, Milk in which all living organ=-
isms have been destroyed by heat or other means.

The product is often prepared by hermetically
sealing fresh, whole milk in cans. The milk is then
boiled under pressure.

whey, n.- A clear, straw-colored liquid consisting
of protein, mineral matter, water, and milk sugar
that remains after casein and other ingredients in
milk are removed in the production of cheese.

whole milk, n. Milk as it is drawn from the cow;
as differentiated from skimmed milk, buttermilk,
etc.

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