The Barre daily times. (Barre, Vt.) 1897-1959, 1922-10-11
VERMONT CRE4NERIES
MEET NEW OPPOSITION
City Cream Dealers Are Coming Into
the Butter Territory Through
Higher Returns From Sweet
Cream Than Butter.

Several Of the Oldest creameries in
Vermont which manufacture butter
only are considering selling their prod
net in the form OF sweet cream. This
change is being caused partly through
the competition of city cream dealers,
who are coming into some of the but
ter territory, through higher returns
from sweet cream az compared with
butter, and the anticipated effect Of tie
new tariff on sweet cream from Canada
which is causing few dealers to seek
their supply of cream on this side of
the line.
There are many factors to be consid-
cred by the creameriss, particularly
those factories with well-establshed
markets for their butter, before chang,
ing their present method of marketing
their products Some OF the chief
factors which should be given careful
consideration are:
l. The price The marginal differ
ence between cream and butter must
be sufficient TO make it profitable TO
ship cream as compared with the man
ufacture of butter. The duration Of
the market must be taken into consid-
Grafton when figuring the price or the
amount of the premium.
2. The cost Of handling will depend
largely upon the supply area, location
of factory, and factory management.
In the majority Of plants the cost Of
handling cream is approximately the
same as for butter
3. The assurance Of steady and reli-
able all-year-round markets.
4. The reliability and credit standing
OF the dealer
5. The probable effect or the quality
Of the butter. When q creamery ships |
part OF its product as sweet cream 1
and the remainder of the cream is mar
ufactured into butter il is generally /
true that the butter is not of the high. |
est quality because the best quality |
cream Is shipped
g. A larger amount of ice must be
stored for handling cream than for but
ter.
7. Will the dealer or the creamery
furnish cans9
s. The cream must &c Of the very
highest quality. This mears better care
of the cream on the farm and more FIRE
quent delivery 10 the factory.
Butter Composition Control
During the past five wears the Yer
mont buttermaker has laid special
stress upon the increase in moisture OF 4
butter mainly on account Of the keen
competition the old butter plants have
had with the milk and cream fac
tories. The buttermaker can no longer
operate on the sixteen OF eighteen per
cent overrun basis. The average Der.
centaee oyerrun since 1919 has been
% per cent OF more. ,
The dairy industry in Vermont is en-.
tering a new era, that of the market.
ing Of sweet cream. No doubt 1922 and ,
1928 viii show decided increase in
the sale of sweet cream from Vermont ,
factories 10 Boston and othe. New Eng
land markets. However, the creameries /
that have made butter for many wears /
will be reluctant 20 change over TO
the cream market. Keen competition
among the cream, milk and butter
plants is anticipated and it is up to the ,
buttermaker who STAYS in the butter
game 20 give close attention "a the but
ter composition in order that q high
and legitimate oyerrun NAV Be Oh I
tanned. Precautions must be taken in :
The manufacture Of butter to quad I
against excessive moisture or low but e
ierfat content The moisture content J
must Be- below Is per cent and the I
,utterfat content not below 50 per cent.
A few essential factors in the con
Irol Of butter composition follow. :
J. Iest every churning Of butter and
Keep a book record q results
2 Regulate churning temperature &C.
'ording te the period 81 cburninz. Il
Ihould require from 8 70 % minutes
or churninz
:. Regulate wash v,te1 70 sush q
empersture that the fsr viii b. Ean
nough to work the butter sufficiently