454 TWENTY-SECOND ANNUAL YEAR BOOK— PART VI 



grading and paying on the basis of quality. They are bound to 

 come to the inevitable conclusion that, in order to secure satis- 

 factory returns from the market, they must furnish the market 

 with good butter, that they cannot hold the patronage of the 

 cream producer to furnish good cream unless they pay him a 

 difTerential on the basis of quality, and that the paying of top 

 prices for butterfat of poor quality must ultimately spell finan- 

 cial loss and ruin. 



Keeping in mind the obstacles which have confronted the 

 creamery that has been a pioneer and started a grading system 

 and at the same time considering market conditions during the 

 last two or three years, these conditions having, generally, been 

 annoying to the manufacturer of lower grade butter, I decided 

 that something should be done to stimulate more of an interest 

 in cream grading and that some uniform grading system should 

 be established in Iowa. 



A meeting was held at this office early last winter, at which 

 representatives of the co-operative and centralized creameries, 

 Dairy Department of the State Agricultural College, State 

 Dairy Council, Creamery Managers' and Secretaries' Associa- 

 tion, State Buttermakers' Association and members of this De- 

 partment were present. At this meeting the various problems 

 relating to the grading of cream were discussed at length. The 

 Department, after getting the judgment of the various members 

 of the dairy industry represented at the meeting, established 

 the following grades of cream and rules and regulations gov- 

 erning its purchase. 



YEASTY — Cream having a flavor resembling yeast and which has 

 a tendency to foam when cream has been held under too high temper- 

 ature. 



CHEESY — Cream which smells and tastes like cheese, caused by 

 holding sour cream for too long a period at too high temperature, 

 under conditions not sufficiently clean. 



WEEDY — Cream which has the flavor of onions, rag-weed, rape, 

 cabbage, etc. 



BITTER — Bitter cream has a taste closely resembling quinine. It 

 is cream which has been held too long at a low temperature. 



The above regulations shall be observed in the purchase of all 

 cream by creamerymen and station operators, and by producers of 

 cream. 



W. B. BARNEY, 

 Dairy and Food Commissioner. 

 Approved July 18, 1921, by Executive Council of Iowa. 



