546 IOWA DEPARTMENT OP AGRICULTURE 



The results of the work, although somewhat slow, are gratify- 

 ing. Iowa is gradually taking her rightful place among the 

 dairy states. System is being introduced and the unprofitable 

 animals are being replaced by the dairy breeds. The silo is con- 

 sidered a necessity and the legumes are found in many places 

 where formerly less valuable crops grew. The introduction of 

 the pure bred sire, economical feeding and intelligent care are 

 revolutionizing the industry. Following these improvements as 

 a natural sequence come the substantial farm buildings and at- 

 tractive homes which make a permanent agriculture. 



QUALITY OF IOWA CREAM. 



The greatest drawback of the Iowa creamery today is the lack 

 of quality in the cream delivered by the patrons. In order to 

 produce good dairy products scrupulous care must be used with 

 all utensils, the cream must be cooled down immediately follow- 

 ing separation and delivered as quickly as possible to the place 

 where it is to be manufactured into the finished product. When 

 the dairyman does not exercise proper care in the handling of 

 his product he will eventually be the loser and over the whole 

 state the loss will amount to several millions of dollars during 

 the year. 



Generally speaking, at 98 degrees Fr. bacteria multiply one 

 hundred times faster than at 70 degrees Fr. At 32 degrees Fr. 

 bacterial development practically ceases. Milk or cream may be 

 kept sweet a long time at 40 degrees to 45 degrees Fr. because 

 the lactic acid bacteria practically stop growing at these tem- 

 peratures, but there are other classes of bacteria that can grow 

 at these temperatures, as evidenced by the production of un- 

 desirable flavors. Such flavors usually become noticeable after 

 36 hours and thus the real commercial value of the milk or cream 

 becomes less from that time on. 



A great deal of cream is shipped during the year from various 

 points over the State to some central location. It is a common 

 sight at railroad stations during the heated summer season to 

 see cream oozing over the tops of cream cans or doing whai, we 

 commonly call ''boiling over." This "boiling" is caused by 



