from co-operative creameries or from non-co-operating farmers in their neighbourhood. These condenseries belong to two different firms. The first firm owns four condenseries, A*, B, C and D. The other firm owns a condensery E. 4. It was suggested that we would get a very representative view of the industry if we visited A and B, where skim condensed milk and full cream condensed milk are made respectively. The condensery D we were told was larger and more modern and up to date than A and B, but otherwise differed from them in no essential respects. There is another condensery F, but we were informed that it possesses no special features or differences from the other condenseries which would necessitate our going to see it. On the other hand, the condensery E differs from the others in that it was not primarily constructed as a condensery, but was originally a factory which has recently been converted into a condensery. For this reason we thought that we should see it. 5. Accordingly we visited the condenseries A, B and E. We also visited creameries and farms from which each of these condenseries draw their supplies of milk. CONDITIONS UNDER WHICH MILK IS PRODUCED. 66 6. Cows remain in the fields during the whole of the period from May to November. The cows are tethered in line in open order and allowed to graze the area thus allotted to them; when this has been grazed the line is moved on two or three times daily or as often as is necessary until the whole field has been closely grazed. The process is then repeated. Water is brought to the cows in special water carts. The cows are milked twice daily at about 5 a.m. and 5 p.m., but in some cases thrice daily is the rule. In the winter the cows are confined to cowsheds in the same way as is done in Nederland. STRUCTURE OF COWSHEDS. 7. The cowsheds in Denmark are very similar in design to the more modern cowsheds in this country. They are, however, in general structurally superior to the average English cowshed and even to the Dutch cowsheds. In Denmark the flooring, standings, mangers, water supply, electric lighting, drainage from the cowsheds and devices for securing the cows are similar to what we observed in Nederland and equally satisfactory, but the Danish cowsheds were superior in respect of air space, windows and ventilation. In all * The original Report gives the names of the places at which the condenseries here denoted by the letters A, B, C, D, E and F are situated. the cowsheds which we visited the ceilings were high, the air space was ample, lighting by means of windows was good and adequate, cross ventilation was invariably provided. The gutters in Danish sheds are, however, much shallower than those in Dutch sheds, and are consequently not so effective, though movement of the cows is easier and safer. 8. Arrangements for cooling the milk are similar to those noted in Nederland, a trough with flowing water into which the milk cans are immersed. In Denmark, however, the use of surface coolers is much more common than in Nederland. 9. The methods of collection of milk by the creameries from the farmers in Denmark is similar to that already described for Nederland, the manipulation of the milk by the farmer and the rapidity with which it finds its way to the creameries similarly minimises the need for elaborate milk rooms and cooling appliances. MILKING EQUIPMENT. 10. The milking utensils used on the farm are simple and similar to those used in Nederland. The milk cans are of the same type as the Dutch cans, are equally well made and kept in as good condition. The methods employed and the attention devoted to the cleaning of milking utensils and the protection of these and of milk cans from contamination when not actually in use were about the same as we observed in Nederland. The cleaning of milk cans is carried out at the creameries and condenseries before they are returned to the farmers. At some creameries the cans are sterilised over steam jets, but we noticed at others that cleaning was sometimes imperfectly carried out. Skimmed milk may be returned to farmers in cans without their having been washed in the interval between emptying them of fresh milk and re-filling them with skimmed milk. Empty cans may also be returned to the farmers imperfectly washed and unsterilised. On the other hand, at the condenseries the cans were thoroughly well washed, sterilised and dried before being returned to the farmer. It must be said that cans which we examined on farms appeared to be in all cases clean and dry inside. CONDITIONS OF MILKING-METHODS. 11. The procedure in regard to milking is much the same as in Nederland, with, however, a few minor differences. Thus the tethered cows are milked where they stand, and are not congregated in any particular part of the field as in Nederland; we formed the opinion that the conditions under which cows are milked are somewhat more favourable than in Nederland. On the other hand, whilst the cleaning of the cows was good, we did not think that it was quite so effective as in Nederland, nor did we get the impression that this matter was so urgently brought to the notice of farmers, nor its importance stressed to the same extent in Denmark as in Nederland. Although in most cases reasonable care appeared to be taken of milk on the farm during the short interval between milking and its removal to the creamery it was evident that this was not universal since an examination of the strainers at the creameries which we visited disclosed more than once the presence of the well-known debris commonly found in milk when due care is not given to it on the farm. 12. Taken as a whole, however, we are of opinion that the condition of the milk from Danish farms is very much the same as that from the average farm in this country. CREAMERIES AND CONDENSERIES. 13. The creameries in Denmark are chiefly occupied in making butter from the milk supplied by farmers. They make also a certain amount of cheese, but much less than is made in Nederland, and they supply milk and skimmed milk to condenseries. In Denmark a large proportion of the skimmed milk produced is utilised for pig feeding, leaving a relatively small proportion for condensing purposes, whereas in Nederland, where pig rearing is not such a prominent industry, the chief outlet for skimmed milk is condensing and cheese making. Of the creameries which we visited some were newer and more up-to-date with more modern equipment than others, but in all cases the general structure was satisfactory, and the creameries were equipped with the usual machinery required for butter making, and for cheese making where this was done. 14. The methods of dealing with the milk at the creameries were on the whole similar to those which we observed in Nederland, though naturally there were differences in detail. Morning and evening milk are kept separate at the farms, and are delivered at the creamery in the morning. The condenseries prefer morning milk, and it is kept separate at the creameries for them as required. 15. The tests carried out on the milk on arrival at a creamery are similar to those employed in Nederland, but not so numerous. Reliance appears to be placed mainly on the reductase test, and also upon a simple acidity test. The filtration test for visible dirt does not appear to be carried out so universally or systematically as in Nederland. 16. The payment which farmers receive is based on the fat content of the milk, the value of which is assessed from the market prices of butter and cheese, and on the condition of the milk as evidenced by the results of the reductase test. Judged by this test milk is graded into four classes or degrees of satisfactoriness, and payment is assessed accordingly. Milk which falls into the lowest class is returned to the farmer. 17. The condenseries were equipped with the usual appliances and machinery which call for little special comment. The process of condensing was in all essentials very similar to what we observed in Nederland. In the newer condenseries the equipment was naturally more modern and up-to-date than the older, but even in the latter the machinery was satisfactory, though perhaps not so efficient from a commercial point of view as that in the newer condenseries. In two of the condenseries great attention was given to supplying the filling rooms with pure air, and this was carried out by filtering all the air admitted to the rooms. With the idea of making the process still more effective the filtering apparatus was charged with a solution of formaldehyde, so that the air entering the filling rooms contained a noticeable and unpleasant amount of formaldehyde. It is not likely that any formaldehyde beyond perhaps infinitesimal traces could gain access to the condensed milk, but the practice is unnecessary, and we commented unfavourably upon it; we gathered that its use would be discontinued. REGULATIONS. 18. Under the Food Law of 18th April, 1910, the Minister of Justice is authorised to make regulations prescribing definitions and standards for foods intended for sale. Under this authority a Ministerial Decree dated 22nd October, 1925, has been issued dealing with Milk and Cream; this decree supersedes a previous decree dated 10th January, 1921. In the recent decree the substances known as milk, cream, sweet milk, skimmed or partially skimmed, homogenised, pasteurised, sterilised or heated milk and soured milks are defined and the conditions under which they may be sold are laid down. Children's Milk (Boernemaelk) is also defined as raw sweet milk coming from animals which have undergone the tuberculin test at least one year previously, and which are under the control of a veterinary surgeon. The milk shall in addition. comply with the necessary requirements in regard to production and treatment which are laid down by the various local health authorities. 19. In addition to this decree there is a requirement in Section 11 of the Law relating to Contagious Diseases of Animals, dated 14th April, 1920, to the effect that it shall be the duty of every person having in his possession or under his charge any cattle to notify without delay the police or a veterinary surgeon if hard painless swellings in the udder with or without a change in the milk causes a suspicion that the cow suffers from tuberculosis of the udder. Until it has been proved whether or not the udder is tuberculous the milk of such cows must not be used for human food or for the preparation of foodstuffs and may be used as a food for cattle only after it has been boiled. When a tuberculous animal has been removed from the herd the stall where it has stood and all imple ments which have been exposed to infection must be thoroughly cleansed and disinfected. Infringements of these provisions are punishable by fines. When the owner of a cow suspected of suffering from tuberculosis of the udder has omitted to notify the case or has delayed such notification until the disease has become developed so that the cow has spread contagion for a considerable period special notice will be taken of the fact. Every cow which is found to suffer from tuberculosis of the udder will be slaughtered by the Authorities according to Section 5 of the Law of 5th February, 1904, and the owner will be compensated. The owner will not be compensated for cows which die of the disease or are slaughtered by him. 20. There is also a decree, dated 12th April, 1924, made under the authority of the Law of 21st December, 1923, which deals with the preparation of condensed milk and dried milk. The chief provisions of the decree are that the factory where the milk is prepared for export must be licensed by the Minister of Agriculture, and that it must have a satisfactory water supply and drainage system. It must also conform with the requirements of the Minister in regard to cleanliness. Definitions of condensed milk (full cream and skimmed), dried milk, homogenised milk and sterilised milk are also given. Rules are also laid down for the labelling of containers, and standards of purity are prescribed for the metal of which these are made. Provision is also made for the sampling of the products by officials of the Ministry of Agriculture and their examination at the laboratory of the Ministry. A further decree of the same date deals with the sanitation and hygiene of condenseries, the sterilisation and proper condition of milk vessels, the cleansing of machinery, and the health of the workers in so far as risk of infection of the milk is concerned. 21. The first of these two decrees is about to be superseded by a decree to be made under the Law of 4th May, 1927. This decree*, already in draft but subject to alterations, extends the scope of the first decree in certain directions, notably in prohibiting the use of milk derived from cows suffering from clinical tuberculosis and from other diseases which may injuriously affect the milk. The addition of preservatives is explicitly prohibited, and requirements in regard to the cleanliness of the milk are specified. The above is a summary of the legal provisions applicable to (1) all milk, and (2) condensed milk produced in Denmark. 22. In addition to these laws Local Authorities may make regulations controlling the supply of raw milk for consumption as such in their district. The Minister of the Interior has issued a series of Model Regulations which are comprehensive and similar in scope to our Milk and Dairies Order, and may be adopted as such by any *This decree came into operation on the 1st November, 1927. |