TWELFTH ANNUAL YEAR BOOK— PART VIII 367 



Prof. Lee: If we are going to continue to make that kind of 

 butter we will soon have a harder proposition confronting us than 

 anything we have today. Our American consumers will not stand 

 for that kind of butter. 



Member: Supposing one doesn't pasteurize? 



Prof. Lee: If you don't pasteurize your cream you are entitled 

 to 1 or ll^ per cent more overrun. When we talk of a 22 or 25 

 per cent overrun it is a question entirely of how much fat we are 

 putting in our butter. 



Member: What should the fat standard be? 



Prof. Lee : The butter-fat standard should be liberal. I believe 

 we should have a standard liberal enough so that the man who is 

 a little careless will be safe. I don't believe that we ought to 

 establish a criminal limit so high that it is impossible to always 

 make butter within that standard. I believe that the average fat 

 content of Iowa butter exceeds 821/2 per cent. I collected Iowa, 

 butter for a period of one year and the average fat content was; 

 82.9. This was in 1907 and 1908. I believe Iowa buttermakers 

 have been trying to reduce that fat content, yet I feel safe in 

 saying that the average fat content will exceed 821/2 per cent. If 

 butter was made in Iowa as it was ten or fifteen years ago, 75. per 

 cent of it would contain over 83 per cent. Do you want to lower 

 the fat content because we want to pay more money to the farmer i 

 Or is it because you want to compete with the fellow who is not 

 able to get that high overrun? 



We have a fat standard of 821/2 per cent in Wisconsin. As I 

 already have said, that percentage of fat makes a good commer- 

 cial butter. I am asked: "Can you tell the difference between 

 butter containing 83 or 85 per cent fat and a butter with a lower 

 fat percentage?" That isn't the question to consider. When I 

 take butter home, Mrs. Lee doesn't look for the fat content. She 

 looks for a butter with a clean, rich flavor. She does not want a 

 butter with a flavor of cream held too long on the farm. 



Member: What percentage of moisture do we have with an 81 

 per cent fat? 



Prof. Lee: Sixteen per cent water corresponds with an 80 per 

 cent fat standard. Butter should not contain over 1 per cent casein. 

 That leaves 3 per cent salt. That is all that should be put in. I 

 believe that commercial butter should contain close to 82 per cent 

 fat, or between 82 per cent and 83 per cent. 



