952 Xew York State Daikymex's Association 



Mr. Sherburne, of Marilla: In regard to the storage of 

 butter, what causes the tisliy ilavur '. I had some in storage hist 

 summer and hve or six tubs were bad; the rest were all right. 

 All were stored under the same conditions for all I know. 



Prof. ]\IcKay : I am unable to answer that question. I will 

 say that a great many theories are advanced in regard to the fishy 

 flavor. A bacteriologist from Xew Zealand claimed it was due 

 to bacterial infection of some kind ; but I do not think he is cor- 

 rect. There is something about cream that is kept for some 

 time, or high salting, that will bring about this flavor. I would 

 not want to sav that salt would cause it, but it has this eifect. It 

 makes all the flavors in Imtter more pronounced. If there are 

 anv undesirable flavors vou will catch them more readilv in salted 

 than in unsalted butter. High salting has a tendency to make 

 the flavors more pronounced. 



FOURTH SESSION 

 Wednesday, 8 p. :«., December 11 



Meeting called to order by President Dollar. 



President Dollar : I wish to make an announcement at this 

 time. In former years it has been the custom at our con- 

 ventions to have a banquet on Thursday night. AVe have departed 

 somewhat from that custom this year and in place of a banquet we 

 are to have a theater party, high-class vaudeville at the Grand. 

 Tickets will be on sale at the information bureau, upstairs, all day 

 to-inorrow, and we would like to have everybody go that possibly 

 can ; would like to have you secure tickets early. 



Possibly and undoubtedly no one phase of the dairy industry 

 interests more people than the production of clean milk. The 

 farmer is interested in the j)rodu('tion of clean milk altliougli the 

 consumers think he is not. The consumer is interested, be- 

 cause he wants the farmer to produce high-grade milk. I am glad 

 that we have a man here to-night who has accomplished a great 

 deal in a section of the state that was at one time producing 

 no better milk than the other sections, and by his eflorts has 

 gradually brought the grade of the milk to a very high standard. 

 It gives me great pleasure to introduce to this audience Dr. 

 Charles E. North, of ^N^ew York, who will give an illustrated 

 address on the production of clean milk. 



