The Barre daily times. (Barre, Vt.) 1897-1959, 1921-02-07
BUTTER MUST BE
BRANDED WITH WEIGHT
1t Behooves the Creameries of Vermont
to Be Especially Careful in this
Respect.

Attention of the creameries is again
called to the net weight amendment of
the pure food law, requiring bulk and
print packages of butter to be brand
ed with their net weight. Under regu-
lation 20 of the food and drugs act, but
ter is mis- branded if in package form
the quantity Of the contents be not
plainly and conspicuously marked on
the outside of the covering usually de-
livered to consumers. Creameries that
are using plain wrappers for their but
ter should have the wrappers stamped
at once in compliance with the law
This applies to print packages packed
and shipped in the 80, 40 and 5O-pound
boxes used by many of the Vermont
ereameries.
As the food inspectors of the govern
ment are required to inspect the brand
ing of packages with reference to their
net weight as well as with reference
to their composition, it behooves the
creameries to be especially careful in
printing and branding their butter. AL
though a creamery may unintentional-
" misbrand its butter, it is neverthe.
less liable to penalty under the law.
Receiving Frozen Milk and Cream.
During this season of the year cream
cries and milk shipping stations have
more or less difficulty with the hand
ling of frozen milk and cream. A few
of the larger plants are refusing frozen
milk on account of the undesirable eff
feet which freezing has upon the quail
ity of this product. The Objectionable
features of handling milk or cream are
& follows:
/. 1t is difficult to secure a uniform
mixture for sampling and as result
the test for percentage of butterfat is
unreliable.
2. The chemical and physical proper
ties sometimes are changed to such an
extent that the market value of the
milk and its products is reduced.
3. Expense in labor at the receiving
platform and cost Of handling is in
creased
4. The mechanical loss of butterfat
is increased.
5. 1t is more difficult to detect unde.
sirable favors.
Proper Care at the Farm and in De-
livery is Necessary.
Since there is no quick and entirely
satisfactory method which might be
used in receiving this product in froz
en- condition, il is essential that every
effort should be made to protect these
products from freezing, first at the
farm, then in delivery to the factory.
Milk or cream should be kept in run
ming water or in a clean room above
freezing temperature at the farm and
should be protected from exposure to
cold by covering the cans with heavy
canvass, blanket or jacket in delivery
to the creamery. In extreme cold
weather. such as we have at times in
Vermont, it is advisable to use a light
ed lantern supported under the cover
ing among the cans. If these precau.
tions are observed at the farm and in
hauling the product TO the factory, the
percentage of frozen milk and cream
will be reduced
Successful Cooperative Creameries.
The success or failure of coopera
tive creamery depends almost entirely
on the following: o. location, t2l vol
ume of business, t3l quality of prod
ucts, (4D competent management, 81 !
Loyalty of patrons to organization, (6) |
markets.
Location.
Factory should be centrally located |
in respect to producing area and in re-
spect to shipping facilities.
Volume of Business.
A sufficient amount of business to
warrant the operation of factory is |
essential
Quality of Products.
High quality raw product is essen
tial for high quality manufactured |
product. A high quality manufactured |
product means higher market value |
which in turn yields larger return to
the patrons.
Competent Management.
The manager Is the keystone Of the |
He must satisfy both the
producer and the consumer. He must |
be able TO grow with the business. He |
should be experienced in marketing /
dairy products, and be well informed at
all times on market conditions. He /
should possess tact and good Judgment,
and be honest.
Loyalty of Patrons to the 0rganiza-
tion.
The test OF real cooperation comes
at this point. The fate Of the organiza-
ton is in the farmers own hands. II |
is their own enterprise. They must be
loyal at all times to insure success.
Markets.
Location of steady, reliable markets;
service; regularity Of shipments; pack
ages properly branded and labelled in /
with the law; correct |
weights and neatness Of package |
prompt attention TO correspondents;
Storing Ice.
The storing OF lee at the creameries
and shipping stations for cooling milk
and cream during the summer season,
4