The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1906-11-01
QUALIFY GOVERNS
IN BUTTER MAKING
GOVERNMENT EXPERT TALKS TO
BUTTER AND CHEESE MEN.
Inspector in Dairy Division of Bureau
Y of Animal Industry Points Out De-
= feet in Product and Tells How Out
put Can Be Improved Papers Are
Discussed. ...,. .-f2%'. '< (

Technical papers and their discussion
took up the time Of the butter and
cheese makers at their first session in
the memorial hall of the courthouse to-
day. The afternoon was given to the
election of officers and the announcing
Of awards on the exhibits of butter and
cheese. L. A. Sweet of Fairmont read
paper on silos.
The factors in the commercial value
of butter were made the subject Of
a discussion by H. J. Credicott Of Chi
caago, inspector in the dairy division
OF the bureau of animal industry of
the department of agriculture. Mr.
Credicott first explained that the ma
ture OF his work is educational rather
than executive. While he has no
he is charged with inspecting them
and letting the maker and commission
man know what is wrong with then,
and how they can be improved. r..
EQUALITY is the governing factor in
the price of butter,' said Mr.. Credi-
colt. "Dirty, unattractive or mouldy
tubs are detriment. Another thing
to be avoided is the soft body caused
by churning at too high: temperature.
Lack of proper cooling rooms is the
cause Of this Flavor is the one thing
which must be right about butter. The
blame for failure in flavor lies between
the farmer who brings in old milk and
the buttermaker, who takes it. Care
less use Of the hand separator is to
blame for much Of the old cream.''
Jacob Lenherr of West Concord and
,Godif Pier of Pine Island were rdepre-
sentatlves Of the cheesemakers on the
program: Mr.. Lenherr presented a pa
per on "What Are the Causes Of Acid
,ity in Cheese and How to Prevent
Them,' and led the discussion which
followed. Mr. Pier gave an exhaustive
review of the process Of making brick
cheese.
Diplomas for Sixty-one.
At yesterday afternoon session Pro-
fessor T. l.. Hacker, professor Of dairy
.husbandry at the state farm school,
presented sixty-one diplomas after a
talk on the methods and standards of
the school; He explained that to OBJ
tain diploma, the student must be a
good citizen and a good Judge of farm
products generally. He also named tact
and diplomacy as two requirements of
the successful farmer.
''Let US not spend all our time con-
demning the Capitalization plan,' said
E. K. Slater, state dairy and food COM
missioner, in his speech concerning the
quality of dairy products.
''We have none Of us been satisfied
with the results of last sumemr' g in
spection. The trouble is that we have
not put enough vital interest into the
matter. ourselves, and we cannot ex-
pect the inspectors to do it all, for
there are not enough to attend to all
OF the creameries.
"Before we can obtain satisfactory
and permanent results we must get q
better law for the cream test. The
law is not as good as the one we had
a year ago, for all it says is, mo man
shall sell unwholesome or adulterated
cream This necessitates proving in
each case that the cream is unwhole-
some or adulterated, process too long
to be carried out. We cannot seize
bad cream that comes from out Of the
state, because it is against the law of
those states. If buttermakers would co.
operate with their patrons I am sure
that we could solve the all-important
quest!ise9, !, Of quality and how to oh:
NJ. P. Mortenson Of Gokato opened
a discussion Of "starters. He argued
that the commercial starter was supe.
rior to the natural article because of
it's uniform quality. The discussion
which followed was full Of interest ia
the members of the association.