478 BOARD Ol? AGRICULTURE. 



tinware around a creamery that has lost patches of the tin. It invariably 

 results in a bad flavor in the milk. The milli absorbs the peculiar rusty 

 flavor, which can be detected; so that the point is to get a heavily tinned 

 utensil. 



Professor Decker: You say tinware around the creamery. That in- 

 cludes the cans? 



Professor Erf: Yes, and around the dairy. I may add around the 

 cheese factory, also. 



Mr. Johnson: In preparing your starters, when they ripen up with 

 Small pin holes, is it good to use these? 



Professor Decker: For cheese? 



Mr. Johnson: No, for butter. 



Professor Erf: I don't like to have them for butter. 



Professor Decker: We had some here this morning that had a flavor 

 that was somewhat gassy; the flavor wasn't clean. I think it was prin- 

 cipally due to a gassy fermentation. 



Mr. Johnson: It must have been my score. Mine was forty -five. 



Professor Erf: We don't mean to say you are not clean. It is a bad 

 fei'mentation in the cream. 



Mr. Newsom : I would like to know if you would recommend commer- 

 cial starters for use in farm dairies? 



Professor Erf: I think it is just as important to use in the farm 

 dairy as in the creamery. The idea is to get a uniform product. The 

 Danish people do not make a better product than we do, but it is more 

 uniform. Go to Indianapolis and look at the butter. You have all grades. 

 The point is to get this uniform. Get it uniform in color and uniform 

 in flavor; that is the reason I recommend these commercial starters. I 

 don't mean to say you can get a better flavor, but if we all use one kind 

 of a starter we would be more apt to have a uniform product. 



Professor Decker: May I say a word right here about uniformity? It 

 was my privilege four years ago to visit Denmark and the English mar- 

 kets and study the question of cheese and butter in the English marliet, 

 and I found, as Professor Plumb has said, that the Danish butter is the 

 butter that leads in the English market. The Englishman is a conserva- 

 tive man, and when he gets started in on certain articles he is opposed 

 to change to something else, and when he buys Danish butter he knows 

 he is buying something of standard quality. The Danish butter he buys 

 today is like the Danish butter a week ago, and the same as Danish butter 



