382 IOWA DEPARTMENT OF AGRICULTURE 



The President: We Iowa people have a lot of good neighbors and 

 among them is one living in Illinois and we have him with us today — 

 the Vice-President of the Illinois State Dairy Association, who also 

 happens to be Assistant Dairy and Food Commissioner, Mr. Newman. 

 May we not hear from you, Mr. Newman? 



Mr. Newman: Mr. President and members of the Iowa State Dairy 

 Association: I am very much interested in these meetings of the Iowa 

 State Dairy Association for in Illinois we, too, have a state dairy asso- 

 ciation and I feel that there is much that we can learn from each other. 



I am particularly interested in the cream grading proposition and 

 would like to hear it discussed more for I believe that it is a very im- 

 portant step forv/ard and feel that we can learn much from those who 

 have had experience. It meau3 better raw material and better raw 

 material means better butter and this is what we are all striving for. 

 You know we have a lot of food-faddists around the country now who 

 are making a living writing articles attacking the dairy industry, for 

 newspapers. One of the things which, in my opinion, you can do to 

 offset the damage which he is doing is to pasteurize. 



We have taken this matter of pasteurization up in our associations 

 and they have passed resolutions favoring it. We have been at this 

 for the last year and a half and this last spring we took a census and 

 found that 98 per cent of the butter made was made from pasteurized 

 cream and that the 2 per cent which was made from unpasteurized 

 came from little creameries in small communities, so that there is prac- 

 tically not a pound of unpasteurized butter leaving the borders of 

 Illinois. 



Member: I didn't want to take up any time in regard to this subject 

 of thin cream but before the matter passes over I want to say that I 

 have been in nine creameries where they were having trouble with thin 

 cream. There were a number of patrons who were bringing cream run- 

 ning 23 per cent and less. These cream samples were being tested once 

 a month and of course in the time intervening the buttermaker was 

 unable to give any information in regard to tests. The daily testing 

 system was finally adopted and a record sheet with the number of 

 pounds of cream and butterfat which each patron delivered was placed 

 where they could see it. 



It didn't take long after this system was adopted to show these pa- 

 trons that it would benefit them as well as the creamery if they could 

 be induced to skim a heavier cream. In a short time they had raised 

 their average test to close to 28 per cent. It might be asked if this did 

 not mean more work. It is true that it did but it also improved their 

 average test, for when they could see every day what their tests were 

 they became interested and willing to co-operate. 



The President: I would like to call your attention to tomorrow's 

 program. We will be addressed by J. J. Sorensen and H. G. Van Pelt 

 and there will also be a business meeting and the awarding of prizes. 

 I hope that you will all be here and that you will bring some other 

 fellow. Is there anything else? 



