FOURTEENTH ANNUAL YEAR BOOK— PART VII 549 



cream industry was responsible for a market of 1,872,000 pounds 

 of butter fat in sweet cream last year. The ice cream industry, 

 in order to secure this sweet cream, was forced to pay a price 

 which would average at least 10 cents over the average price 

 paid for butter fat, amounting to a total of $187,200.00, which 

 amount went into the hands of the dairymen and otherwise might 

 have been diverted into some other channel. 



If the butter fat which was made up into ice cream had 

 been manufactured into creamery butter, it would have added 

 2,246,400 pounds to the amount made in Iowa last year, making 

 a total of approximately 100,000,000 pounds for last year. 



We have been urging upon the ice cream makers, the neces- 

 sity of buying their sweet cream on the butter fat basis, as op- 

 posed to buying it by the gallon. Our reports show that nearly 

 one-half of the manufacturers are still buying their cream by 

 the gallon. "We wish to impress upon these manufacturers the 

 need of testing all cream for manufacturing purposes, both from 

 the standpoint of business practice and to eliminate the chances 

 for error in making up their product. We find business men, 

 who would not for one moment think of accepting a bill of goods 

 without checking it over, accepting a can of cream with the 

 producer's w^ord, who in nearly every case, has no way of know- 

 ing, that it contains a certain amount of butter fat. We have 

 met with case after case, where ice cream has fallen below the 

 standard because the manufacturer relied on the sweet cream 

 testing a certain per cent because of an agreement made with 

 the producer. From a legal standpoint, the producer cannot be 

 held responsible for cream bought by the gallon unless it tests 

 below sixteen per cent, and then the argument is a very weak 

 one as an excuse for ice cream being below standard. We, there- 

 fore, urge upon the ice cream manufacturer the necessity for the 

 use of the Babcock Test to determine the value of cream, and in 

 standardizing their product. 



The Department has been confronted with the problem of how 

 best to handle homogenized cream, and particularly so, for ice 

 cream purposes. At this time, we feel that the homogenizer and 

 its principles when rightly applied are a great help to the in- 

 dustry. During the summer months when pastures are dry, re- 

 sulting in a shortage of sweet cream, and the weather is hot, 

 causing a greater demand for ice cream, (64 per cent of the total 

 yearly business being done during the three summer months), 



