382 IOWA DEPARTMENT OP AGRICULTURE 



small amount or a large amount of cream, this we all know to be 

 true, and he does not get the correct portion. This method of tak- 

 ing the samples and paying for the butterfat on the basis of these 

 composite samples cannot be too strongly condemned. 



We have not taken into consideration creameries that have cream 

 routes. Where the hauler weighs the cream and takes the sample, and 

 this sample is made a composite sample and then tested every two 

 weeks, tell me, please, what kind of a sample have we here? There 

 is nothing correct about it. It is a violation of the fundamental prin- 

 ciples of good creamery management. 



The shortage of butterfat in this latter case would make the but- 

 termaker's hair turn gray to find the overrun. Yes, but you say we are 

 co-operative. You must remember it is all paid out just the same. 

 What is the difference if it is not equally divided and we do not get 

 the overrun? We get all the money. The answer should be a dis- 

 play of ignorance on the part of the creamery management. 



Another factor that is detrimental to composite samples is the 

 escape of moisture from the sample jars. These jars In most cases 

 do not close tight enough at the top to prevent air from getting in. 

 In this case the per cent of evaporation is greater than you imagine. 

 Experiments have shown that we can easily account for from one to 

 three per cent high reading in this way. One per cent high reading- 

 will cut the overrun on an average of three per cent. Tell me, how 

 is a buttermaker to get his standard in overrun? 



In the May 15th issue of the Creamery Journal, Mr, Winkjer, dairy 

 commissioner of Minnesota, says: "So many slipshod methods are 

 used. Poor records are kept by the buttermakers and in many cases 

 no records at all. It is nothing uncommon to have butter with an 

 analysis of 15.2 per cent moisture, 3.5 per cent salt and 1.3 per cent 

 other matter. Theoretically this should give a 25 per cent overrun, 

 yet we consider it good work if we have 20 per cent. Records from 

 many places show an average way below 2 per cent." 



A buttermaker should know every day what he is doing. He 

 should know how many pounds of butterfat he receives each day. 

 Where the every day test is practiced this is a very easy matter be- 

 cause the testing is done before the cream is ready to churn and he 

 knows just how many pounds of butterfat there is in the ripener. 

 He can estimate how much butter should be churned the next morn- 

 ing and tell how much salt to use, etc. 



The buttermaker should know the loss of fat in the buttermilk, the 

 per cent of moisure in the butter, and he should keep a complete 

 set of daily records. These will show him from day to day just what 

 he is doing. He will know where his overrun is and if it is low one 

 day he can remedy it the next churning. Now, when the testing is 

 done every two weeks, the buttermaker has to wait five or six weeks 

 before he knows what the result is. He takes in the cream, makes 

 the butter, and sends it to the market, and the markets tell him 

 how many pounds of butter he makes in a year. If luck is against 



