BUREAU OF ANIMAL INDUSTRY. 215 



RENOVATED BUTTER INSPECTION. 



The inspection of renovated or "process" butter and of the fac- 

 tories where it is produced is carried on under the act of Congress of 

 May 9, 1902, and is under the direction^f Mr. Robert McAdam. The 

 Dairy Division is assisted in this work by some of the members of 

 the meat-inspection force of the Inspection Division. The bureau 

 Cooperates with the revenue officers of the Treasury Department, 

 especially by making moisture tests and notifying those officials 

 when butter is found containing moisture in excess of the legal limit 

 of 16 per cent. 



There are 38 bonded factories producing renovated butter, a few 

 of which operate very irregularly. The total amount of renovated 

 butter produced during the fiscal year was 41,115,058 pounds, a de- 

 crease of 5,799,436 pounds as compared with 1910. The exports 

 amounted to 118,990 pounds, an increase of 87,140 pounds. 



The present law is not entirely satisfactory and does not give sufl^- 

 cient authority for proper inspection. A recommendation for the 

 amendment of this law has been made, and it is hoped that the needed 

 authority may be granted. Many of the manufacturers are endeavor- 

 ing to make as good a quality of butter as possible, and with their 

 cooperation it has been possible to bring about improvements in the 

 sanitary condition of factories, even though there was doubt as to the 

 department's power to enforce such measures. Under the present 

 law the use of the word "renovated" has been almost entirely aban- 

 doned by the manufacturers, and the term "process butter" is used 

 almost exclusively, thus giving rise to much deception. 



RESEARCH LABORATORIES. 



The dairy research laboratories, in charge of Mr. L. A. Rogers, have 

 been engaged upon various chemical and bacteriological problems 

 in connection with milk, butter, and cheese. The work on milk and 

 butter is carried on at the central laboratory at Washington and the 

 field laboratory at Troy, Pa. The chemical and bacteriological work 

 on the Swiss type of cheese is carried on at Washington, and the 

 cheese making is done at the Pennsylvania State College in cooper- 

 ation with that institution. The Cheddar cheese work is conducted at 

 Madison, Wis., in cooperation with the Agricultural Experiment 

 Station of the University of Wisconsin; and the Roquefort cheese 

 work at Storrs, Conn., in cooperation with the Storrs Agricultural 

 Experiment Station. The investigations on milk secretion are car- 

 ried on at Columbia, Mo., in cooperation with the Experiment Station 

 of the University of Missouri. 



At the close of the butter-making season of 1910 conditions had 

 become such that it was necessary to suspend the work at Albert Lea, 

 Minn., where a field laboratory of the Dairy Division had been 

 operated in connection with the creamery of the Albert Lea Dairy 

 Association. Arrangements of a tentative nature were made with 

 the Pennsylvania State College for the Swiss cheese work. The field 

 laboratory and experimental butter-makmg work have been estab- 

 lished at Troy, Pa., through a contract with the Troy Creamery Co. 

 This arrangement provides the bureau with laboratorj' space in a new 

 creamery of modern design and construction. Under the contract 

 the bureau has entire control of the operation of the creamery, without 



