Iowa County democrat. [volume] (Mineral Point, Wis.) 1877-1938, 1910-03-10
CAN'T ADULT ERA7E
BADGER BUTTER
iF PRODUCT COMPLIES WITH
BUTTER FAT REQUIREMENT
1T is PERFECTLY SAFE.
DAIRY AND FOOD COMMISSIONERS
EMERY ELUciDATES FACTS
IN THE CASE

i ne uuCu uicGu6SSO AhIoLADA -
overrun that has created confusion
among buttermakers and creamery
patrons because OF failure TO under
sLand IL OF 20 comprehend It's lmpoi-
lance III the economy OF the DAIRY
business IS one tnaL has long Deen
perpIeA4ty 10 tne producer anu
maker Oh dairy products. 10
Clear away some or rnIs con-
4uslon anu ground the dairymen
IN The basic truths upon when the
problem rests Dairy and FOOD Com
nlosluler j. u. emery mas published
a clrcuiar IetLer IN which ne points
our thaC under the terms OF the
DAIRY and food laws or Wisconsin,
butLar that contains less than '82.5 per
cent. OF butter lat is adulterated, and
hence unlawful. 1t is misdemeanor
to sell as butter product falling be-
low that legal standard in butter
fat The imposing oil heavy legal pen
alties for a tritilng excess or mois-
ture IN butter while closing the eyes
to the manufacture and sale OF but
ter deficient in butter tat, seems very
much like strainlng at gnat and
swallowing a camel, says Mr.. Emery.
Congress has provided penalties Tor
the shipment in interstate commerce
OF adulterated butter, and has pro-
vided that the commissioner OF in
ternal revenue with the approval Oh
the secretary Of the treasury may
make the necessary rules and regula-
tons for carrying into effect the act
relating to adulterated butter. Up to
the present time those rules and reg
ulations have provided that 16 per
cent. Or more of moisture shall Con-
stitute adulteration of butter; but
those regulations are slIent as to tie
minimum amount of butter fat, al
though a minimum standard of So
per cent. butter fat for butter has
been established by the United States
secretary OF agriculture under au-
thority Of congress.
Upon the other hand" says the
commission, the legislature OF Wis
consin has fixed minimum standard
of S2.5 per cent. butter fat for but
ter and it is a physical, as well as a
practical impossibility for butter con
tanning S2.5 per cent. butter fat To
contain as much as 1899 per cent. or
moisture and the usual amount OF
SAL and the normal amount II caseln.
Therefore, when butter contains 825
per cent. of butter fat the buttermaK-
er, creamery manager and dealer in
butter need have no fear that such
butter is in violation of the national
regulation as to moisture content, or
in other words that his butter is
adulterated with an over amount or
moisture. The accurate testing of the
butter fat content of butter can be
made as easily as can be the testing
for the butter fat content of milk or
cream. Buttermakers, creamery man
ayers and dealers in butter should
beware of all talk of anything less in
Wisconsin than an 80 per cent but
ter fat content in butter"
By the term "overrun" is meant
the difference between the amount OF
butter fat in a quantity of milk OF
cream as determined by the Babcock
test and the amount of butter manu-
featured from the same.
In 100 pounds of milk testing per
cent. by the Babcock test there are
4 pounds of butter fat. The greatest
possible amount of legal butter, that
is butter containing S2.5 per cent.
butter fat, that it would be possible
TO manufacture from the pounds of |
butter fat if there were no 'losses OF
butter fat whatever, would be indI- |
Gated by dividing 4 by 1925. The quo
tient is 4S4S4+. This amount, that |
is 4.S4S4, less 4 gives .S4S4, which Is
the amount of overrun. This amount,
that is .S4S4, divided by 4 gives .212l
or 21,21 per cent, which would be |
the per cent. of overrun. This rep
resents the maximum theoretical per |
cent. of overrun The actual or prac-
teal overrun must always be less |
than this, because there are some in |
eyitable losses that must necessarily |
reduce this per cent. of overrun,
namely, the loss of butter fat in |
skim milk that cannot be recovered, |
the loss of butter fat in the cream |
which adheres to the implements anu |
the loss of butter fat in buttermilk |
An expert buttermaker has it in his |
power to reduce all necessary losses |
to a minimum; but he can never if |
he does accurate and lawful work in |
the weighing, sampling and testing |
o. the milk and cream obtain in the |
manufacture of legal butter an over
run in any case that quite equals 2121 |
per cent.
Butter sold in Wisconsin which
contains less than SIS per cent. but
ter fat is adulterated." says Mr.. EN-
cry, "and it is no less the legal duty
of the dairy and food commissioner
to prosecute for the sale Of sucn
product than it is to prosecute for
the sale of any other adulterated
food"
THE GARDENS CHARM.