Manchester Democrat. [volume] (Manchester, Iowa) 1875-1930, 1904-08-10

Then why should you emtRfate?
Des Moines, July pa. H. Kief-
fer of Manchester, Iowa, assistant
state dairy commissioner. has writ
ten to the state dairy department,
giving an analysis of the Iowa but
ter which won first place alongside
Of that Of Minnesota at the st. Louis
fair recently. 1t was the second
score in which Iowa butter showed
up so we'll, the percentage for the
Hawkeye state having fallen very
low in the first score. Mr.. Kieffer
says that thirty per cent of the Iowa
butter scored 95 and above, which he
calls a good record. He says in
commenting upon the butter ex-
hibits from the state:
ut is with considerable pleasure
that describe the butter as it show
ed pin St. Louis, owing to the fact
that about 80 per cent scored 95 and
above. This butter that scored 95
and above had nice, clean, rich
flavor. The richer the flavo- the
higher the score.
"The butter that scored from 90
to 95 was that what is termed good
butter, fairly clean in flavor andwell
made. Some of it had very slight
weedy or fshy flavor. In this class
there were quite few packages that
scored "a or 94aa on account Of over
sailing. The butter had rather a
coarse flavor, on the briny order
which undoubtedly would have
scored higher had it not been over
salted. Tho butter that scored be-
tween 80 and SO per cent showed
unclean Aavors, such as unclean
milk cans, unwashed separators, un-
clean conditions on the farm or in
the creamery, over-ripe cream, over
Eripe starters, also had what we term
3 summary flavor, hest akconditiens,
etc, etc. There was q very small
per cent of butter below 80. If l
remember correctly, the secretary
said that there were only seventeen
packages. This butter showed over
ripe cream, heated conditions, ran
cidity and in fact was very poor.
"The butter in this test was quite
similar to the June test, which
speaks very well for the boys in the
contest, as anyone who is familiar
with the buttermaking business
knows that the week this butter was
made in is one of the most trying
weeks in the year, as it is the week
OF the Fourth ofJuly. During that
week milk and cream usually come
to the creamery in the worst condi-
tions because the hired help on the
farm usually take a day or two off
and the work generally falls upon
one man, who is liable to neglect
taking care of the milk and cream.
"The milk is also delivered irreg-
ularly. The help in the creamery
quite often take a few days off at
this time and it is a most trying
week for the buttermaker and 1
think that all the boys who stayed in
the contest should be congratulated.
There were again few more pack
ages which were mottled. A little
more working would have overcome
this defect. There were, however,
more packages of butter in a weak
body and somewhat on the greasy
order, which indicated that the
cream was churned at too high a
temperature, overchurned and also
overworked.
"Buttermakers must bear in mind
that when they skim very heavy
cream this cream must be diluted to
a 25 or 80 per cent butter fat and
must be churned at a temperature of
so degrees at this time of the year.
The richer the cream the colder the
same must be churned in order to
obtain butter ofa good body. Again
! wish to state that practically all
the high scoring butter, that is, but
ter scoring 95 per cent and above,
was made out of good milk, the
cream was ripened with good com
mercial starter and the acid test was
used to determine the amount of
acidity in starter and cream. This
fine butter was made by the butter
imaker and the cream ripening was
controlled by him and not left to
favorable or unfavorable natural
conditions or changes"