444 IOWA DEPARTMENT OF AGRICULTURE 



necessarj^ to do a certain amount of work among the patrons of 

 creameries. To illustrate his idea, he told of a creamery in Iowa 

 where poor cream was being delivered. An inspector was sent to 

 the creamery, who went over the territory and found two patrons 

 who were producing cream under unsanitary conditions. These 

 two plead guilty and were fined and cleaned up their dairy. Mr. 

 Barney said, however, that he did not have enough men to do this 

 work as it should be done. 



Prof. M. Mortensen, of Ames, was the official butter critic. He 

 was called on and said that there were 151 entries with an aver- 

 age score of 92.12. The butter made from whole-milk scored on an 

 average of 94.3, from gathered cream, 93. He said conditions were 

 favorable for the production of a high class quality. He compli- 

 mented the buttermakers on the fine quality, saying that as a whole 

 the exhibit was a credit to the state. There was a gasoline flavor 

 in a few samples, which was doubtless absorbed by the cream on 

 the farm or at the creamery. Just a few samples were criticised 

 as having an old cream flavor. 



Mr. Mortensen, who recently returned from Denmark, where he 

 made an extensive study of the creamery business of that little 

 country which produces such high class butter, stated that the but- 

 termakers of Denmark made a quality of butter with a firm waxy 

 body, which was due to the methods used in working. They churned 

 the cream at a low temperature, and worked the butter two 

 or three times instead of once, as is the case in this country. He 

 stated that it was not necessary to maintain high temperatures and 

 work butter only once to incorporate a reasonable amount of mois- 

 ture. He also gave a brief outline of the methods used in scoring 

 butter in Denmark by keeping it at least two weeks before being 

 scored, and he recommended that the same practice be inaugurated 

 in Iowa, as it would indicate the keeping quality of the butter, and 

 would give the buttermakers information which would be valuable 

 to them in making butter which had a better keeping quality. He 

 said it was an erroneous idea that the Danes did not like aroma, 

 but they ripened the cream to a low degree of acidity, and depended 

 upon the flavor developing after the butter was made. He recom- 

 mended that all buttermakers should score their butter after it was 

 made two or three days. This would enable them to discern if the 

 l)utter was mottled, and if the flavor was much better than if it was 

 scored immediately after it came from the churn. Mr. Mortensen 

 stated that the American people had the money, and many of them 



