Morris tribune. [volume] (Morris, Minn.) 1880-2000, 1922-08-25
MINNESOTA BUTTER
IS MADE TOO GOOD
Commissioner Heen Says Excess Of
Butterfat Costs Producers a Mil
lion Dollars.

collaborating with the University Of
Minnesota, Dairy Division in q study
of the variation of composition or
creamery butter made in our state,
as evidenced by analyses of sam
pies of the butter entered in the
May scoring contest, has secured
some very valuable information
which we wish to bring to the at
tention of creamerymen and butter
makers.
When we realize that Minnesota
creameries manufactured approx
mately ITO, 100000 pounds of butter
in the year 1921, over 80 per cent Of
which was butterfat, the returns for
which aggregate nearly $66,OOO,OOO,
one readily appreciates the necessity
of maximum efficiency in the opera
ton of our creamery properties. In
other words, such methods ought to
be continually employed as will
bring about the Incorporation OF
proper percentages of other lngre01-
ents that go to make normal butter.
such as salt, moisture, ETC., in order
i that no unnecessary amounts OF but
Fterfat shall be disposed Of without
receiving due return. therefore.
The standard composition of but
ter, definitely determined by law and
4 by U. S. Treasury Regulation. re-
quires, ais is generally known, less
than 16 per cent of water and not
iless than 80 per cent of fat, leaving
the salt content to the skill Of the
maker or demand of the trade OF
both.
Analyses of samples taken from
the entries in the May scoring con-
test disclose the following averages:
Fat, 82.6 per cent; water, 14.7 per
cent; salt, 1.9 per cent; curd, q per
cent. 1t will be noted that the av-
erage percentage Of fat is approxi-
mately 2 per cent more than at all
necessary, and is unfair to the sEos
ducer. In other other words, if these
samples are representative of the av-
erage of the out put of the several
tcreameries from which these samples
were received, we are forced to the
conclusion that we are giving the
consumer about per cent of the
butterfat handled by Minnesota
creameries,-an annual loss to our
creamery patrons of considerably
more than 81 600, enormous
sacrifice to ineficiency that is neither
fair nor necessary, and which can
: be largely eliminated by simply en-
/ ploying available methods in manu-
facture Testing for moisture, fat
and salt before packing the butter
ought not to be the occasional prac-
tice,-it should be unfailingly regu-
lar, and at all our creameries.
We know that careless and indif-
ferent methods are not the rule in
Minnesota creameries, and that there
are scores of buttermakers who know
Just what they are doing every day
Unfortunately, however, there are
some who do not, and these are the
boys whom we want to help. The
average volume Of fat handled by a
Minnesota cooperative creamery
yearly is something like 10000
pounds, and if your creamery is one
of the average ones as to amount
handled as well as to losses sustained
through ineficient operation, it will
Ebe a simple matter for you to figure
out just about what your eontribu-
Etion to inefaciency has been in the
past
4 We feel that nearly all creamery
Operators really want to render 9
Emaximum of service to their employ.
ers, and to these as well as to those
whom they are serving, I wish tc
Isay that we have an efacient field
force the service Of which is at your
call. If your creamery is numbered
among those not securing the mos
profitable results, we want to coop
crate with you in bringing about
substantial Improvement. Call OF
us. Let's Do StiIl Better!
Very sincerely yours
CHRIS HEEN.