340 IOWA DEPARTMENT OF AGRICULTURE 



Prof. ►Sammis. Tlie cheese market is not able to distinguish be- 

 tween the cheese made from Holstein and Jersey milk, and there 

 is no difference in the price. 



Member. What is the comparative yield of cheese from milk of 

 different richness? 



Prof. Sammis : The yield of cheese is sometimes said to be 2.7 

 cheese to a pound of fat. It's like saying we have an "average 

 American." If you take thin milk, you will get more cheese per 

 pound of fat than out of rich milk. You take 4 per cent milk for 

 example and you'll get about 10.6 pounds of cheese containing 37 

 per cent of moisture. In using 3 per cent milk instead of 10.6 

 pounds you'll get 8.3 pounds of cheese. 



THURSDAY AFTERNOON SESSION. 



Mr. Stephenson : The first speaker this afternoon wull be Prof. 

 Mortensen, w^ho will speak on the subject of "Standardizing 

 Butter." 



ADDRESS BY PROF. MORTENSEN. 



The greatest need of the creameries of this state and in fact 

 the entire country today is the need of uniformity. If we were 

 to go to Denmark to a fair, for instance, we would alwaj's find a 

 uniform quality of butter. I assisted at several conventions in 

 Denmark three years ago and the flavor of all the butter was 

 practically indistinguishable except to experts. People in general 

 could not detect any difference in the flavor. 



We have 450 creameries in this state and we have about that 

 many different brands of butter. Each creamery here is a sepa- 

 rate unit; each is working on its own problems and there is no 

 co-operation among the co-operative creameries. We understand 

 that there is co-operation only in this way: That there is co- 

 operation between the patrons or owners of each creamery. 



We are getting ready to bring about a closer co-operation 

 among the creameries of the state and in July, I believe it was 

 the 11th, I brought the matter up at one of our board meetings 

 this year at Ames ; I called it to the attention of Judge Quarton 

 and Mr. Barney. 



We must produce a quality of butter that will be uniform. 

 They have been doing considerable work along this line up in 

 Canada and so it was suggested that I make a trip up there and 



