The Mankato free press., 1922-06-09
MONEY IN BOvlNES
BIDDItSAREACT|VE
BOTH ARE GREAT FACTORS
IN MINNESOTA
FIGURES RELATE STORY
Creamery Men Are Told How To
\ Ship Butter In Carload
Lots And Why.

SAACo III L<C oSCoAt "oSSSo oAAd OAdN
Earth counties met at the auditor
ium Of the Y. NJ. C. A. yesterday
for the purpose of listening to ad
dresses on the best methods OF
marketing both eggs and butter in
carload lots. Chairman A. L. Neigel
of district No. presided at the
ers.
Professor J. r. Kiethley of the ex-
tension department OF the state uni
versity was the first speaker of the
afternoon. The speaker urged the
necessity of high grade sweet cream
in order to produce high grade but
ter. This cream should be graded
he SAID at the creamery, and paid
for on the basis of quality, in order
TO promote better care OF the pro-
duct
Professor Kiethley said that Min
nesota annually produces lao mil
lion pounds of butter, and has been
advanced TO the foremost ranks OF
that production by the flavor. body
and color of the butter. He urged
that all creameries should strive
to produce quality butter, and that
the composition of butter should be
standardized before allowing 1t to be
marketed. Uniformity OF color adds
of the product.
Minnesota Is Butter State.
Minnesota has about $50 creamer-
les and makes annually approx
mately. 140 million pounds OF but
ter. IIhis butter, composed of but
terfat, water, salt and curd, varies
rather widely in percentage compo-
sition from churning to churning.
In efficiently operated centraiizers
MANY nr-iuafalu owned and
large cooperative creameries butter
is not packed until its composition
Is determined and made to conform
to a standard composition. This
standard is rather definitely deter
mined by law or u. S. Treasury
regulation which requires that but
ter contains less than sixteen per-
cent water and not less than eighty
per cent fat. The market demand
to demand a relatively high salt con-
tent In actual practice the salt in
butter may vary from one percent
up to FIVE percent or even more,
water from twelve percent to seven
teen percent or more, curd from
twenty FIVE percent to one and five
tenths percent or more. The higher
the percentage Of these constituents
the lower the percentage of fat, and
vice versa, lllG loWcI IuC pCAOChNaSV
of these constituents the higher the
percentage OF fat, so that percentage
of butter fat IN butter varies from
seventy eight percent TO eighty hye
percent.
The standard composition under
the regulations could be safely main
tained at fifteen and five tenths per-
cent water, three and five- tenths
percent salt and five percent curd
thus leaving eighty and I'VE -tenths
percent fat. This standard can be
reached and maintained only by con-
scious careful effort upon the part
of the buttermaker and necesSitates
the analysis of every churning OF
butter before packing. II il does not
come up to this standard 1t can
and should be made TO do so.
Value of Production.
Taking Minnesota's annual butter
production as approximately !4O
million pounds, an average variation
of one percent IN composition means
a gain or loss of 100000 pounds
butter per year at 40 cents per
pound has a value of $560,000. A
butter maker can quickly make or
lose his salary at the churn by con
trolling or neglecting the compost
ton of his butter. For example:
A creamery receiving 10000
pOuuQS JOI pei year
ploying buttermaker at associa- =
ton scale of wages and rightfully
expects careful efficient service. The
buttermakeI makes good butter but
does not analyse and as a result
does not produce butter of uniform
composition. Under average condi-
tions butter containing fourteen per :
cent water, two percent salt, and
one percent curd is made whereas
IL effort were properly made butter
containing an average OF fifteen and
five tenths per cent water. three and
FIVE tenths percent salt and five per
cent curd could be made. IL the
creamery expects as a result OF
careful efficient service butter con-
tanning fifteen and five tenths per-
cent water, three and fiVe-tenths
percent salt and five per cent curd,
and the butter is selling at 40 cents
services of buttermaker. who
through neglect produces butter
containing fourteen percent water
two percent salt, one percent curd
Analysis of Butter. >
The analysis of butter, keeping
. proper records of it, and Standard
zation before allowing, it to be pack
ed should not require more than
thirty minutes to a churning. This
thirty minutes Of work on each
churning is one of the most valu-
able services a buttermaker can
render to his creamery. II he neg
lects to do so is he justified IN ask
ing or receiving the associations
scale of wages? How many of the
buttermakers of Minnesota and
other states test every churning for
moisture, fat, salt and curd? Should
those who do not so standardize, re-
ceive $27 90 per month in a cream
cry receiving 100, 900 pounds of but
terfat per year? Who knows? The
buttermakers through pride in their
work and loyalty to the creameries
should see that uniform butter is
made and packed. The board OF
directors should expect and require
sucn work and records, from their
buttermaker or operator. Failure to
do so may result in a loss to the
creamery or two and one half pounds
of butter per 100 pounds butter
made. At 40 cents this means 81 90
less per 100 pounds or $40 90 on q
1000 pound churning. .. =
Hen Is Some Factor.
Professor N. z. Chapman of the
university extension division of the
state university. in a short speech
toward the close of the afternoon
said that he admitted that Mime
sofa cows had nut the state on the
map, but the Minnesota hen needs
to take no back seat as money
producer for the farmer.
According TO the census of 1920,
Minnesota produced on farms 66,-
42o,490 dozen eggs, and S7.639,S99