298 Bulletin 39. 



factories pay three to five cents per pound less for butter fat than 

 they receive for butter, which amounts to a charge of from seven 

 to ten cents per pound for manufacture. Some of this dairy but- 

 ter is of better quality than average creamery product, which is a 

 good reason for its being made, but the bulk of it is inferior in 

 quality and is sold at a loss to its makers and all who handle it, 

 and to the detriment of the general market If all this butter 

 could be made in the factories the cost of manufacture could be 

 reduced, as it should be, for it costs no more to run a factory at 

 its full capacity than it does at less. For the benefit of all con- 

 cerned, producers and manufacturers should recognize their mu- 

 tual interests and work together. In the opinion of the writer 

 the best interests of the producers are served through the medium 

 of the factory; but it should be within the power of the patrons of a 

 factory to prevent unnecessary expense jn the manufacture and 

 sale of their product. 



QUALITY. 



The quality of butter and cheese made at a factory depends 

 chiefly upon the quality of the milk used in its manufacture. 

 Upon every individual patron, therefore, rests a responsibility for 

 the general market value of his line of goods. The value of the 

 whole output of a factory is often very much lessened by the lack 

 of care on the part of a very few of its patrons. The factory 

 operator has enough of adverse conditions due to climate to con- 

 tend with without having the shortcomings of his patrons to work 

 against. Arizona butter competes in its home markets with Kan- 

 sas and California butters. In some cases the result of this com- 

 petition has been that the imported butter has held the trade 

 while the home product has been exported to sell as a low grade 

 butter on a poorer market. This failure to hold our own trade is 

 in the opinion of the writer, due to the lack of care in handling 

 milk before it reaches the factory. Climatic conditions are condi- 

 tions to be overcome and not to be given as an excuse for the 

 delivery of a poor quality of milk. 



CARE OF MILK. 



We should bear in mind always in considering the matter of 

 caring for milk that the changes in milk such as souring 



