376 IOWA DEPARTMENT OF AGRICULTURE 



In the creamery it is not only the problem of starter making, cream 

 pasteurization and cream ripening and churning, but the making of one 

 churning of butter that is a counterpart of a thousand churnings. In 

 other words, uniformity. This does not refer to the flavor alone, but 

 to the texture or body control, the color and the salt. 



During the past few years a number of problems have been studied 

 by the men called upon to further the cause of factory operation. The 

 makers have taken hold of these same questions and together some defin- 

 ite solutions have been reached. In other lines, to the outsider it may 

 appear that we have simply marked time. The factory managers are 

 still working on the problem of the quality of the raw material. They 

 feel that good butter is not the result of what can be done to improve 

 the deteriorated product, but rather how to prevent contamination. They 

 say the farm is the place to begin methods, and frequency of delivery 

 is next in order. Unfair competition still exists in some places. 



In Wisconsin as well as in other states, certain counties or sections 

 can be referred to as examples of progress along these lines. Men em- 

 ployed by the state or the county as inspectors or instructors can in 

 co-cperation with the local men accomplish a great deal more than the 

 factorymen can do working alone. These local men can open the field 

 and take the lead. As an example, in a certain community, the cream- 

 ery had once closed because of lack of quality and co-operatfon. It 

 was reopened and for a year or two the task seemed hopeless. The 

 state department was called upon and a careful study was made of 

 the situation. Two different meetings were held, where all of the 

 cream producers were asked to be present. In short, the result was 

 marvelous. The words of the owner of the creamery were. "I have 

 109 patrons, and they have awakened to the fact that by producing 

 good cream they get the benefit in price paid for butterfat. This cream- 

 ery always paid Chicago butter quotation for butterfat, but now we are 

 able to pay one-half to two and one-half cents above Chicago." In a 

 certain county the creamery men formed a county unit, where all 

 these problems could be discussed and all cards placed on the table face 

 up. The first meeting that they held was the beginning of many lines 

 of activity that will result in much good. In Wisconsin the factory 

 licensing law has already accomplished a great deal to improve factory 

 conditions in general. Operators have made many improvements, thus 

 making it possible for the makers to have a better place in which to do 

 their work. The makers must comply with certain rules and regulations. 

 This all counts for efficiency and is but a step for still greater progress. 



DISCUSSION. 



Member: Do you have any trouble enforcing the license law? 



Mr. Lee: Not very much. We try not to be unreasonable and do all 

 in our power to assist the creameries, whether they be private or co- 

 operative, to better their conditions and for the most part they appre- 

 ciate the fact that we are merely working for their interests. We find 

 that co-operation is everything and right here I would like to say that I 

 think that all the states should work together. Iowa, Wisconsin and 



