500 IOWA DEPARTMENT OP AGRICULTURE 



when a definite number of revolutions for working is adhered to. It 

 every buttermaker would use a trier and examine the butter twenty-four 

 hours after it is worked there would be less mottled butter in the markets, 



BUTTER SHOLTLD HAVE A UNIF0R:M SALT CONTENT. 



There has been an increase in the defects due to over-salting but they 

 are not always found in butter from the same factory. The larger 

 creameries, even if the butter has not the quality found in butter made 

 in a large number of the smaller factories, have the advantage in pleasing 

 the trade because of a more uniform product. The consumer as a rule 

 has a definite idea regarding the kind of butter desired. A line of butter 

 is not going to give the satisfaction that it should if the salt content 

 varies greatly from day to day. In factories where there is not a uni- 

 formity in the per cent of fat in the cream or in the temperature of the 

 cream when churned there will naturally be a difference in the size of 

 the butter granules. This will influence the amount of salt that must 

 be used to obtain the same results. The other factors that must be 

 considered are amount of water in the churn, size of churning and per 

 cent of water in the finished butter. 



Butter should not be over-salted to the extent of leaving it gritty. 



The future of Iowa butter as to quality will depend largely upon the 

 care the farmers give the cream before it is delivered. The buttermaker 

 may do his part as to workmanship but the stability of the consumer for 

 butter labeled "Made in Iowa" handled by the commission trade will 

 never stand if it is built upon butter made from renovated cream. 



The cream producers can assist in holding up the quality of butter by 

 producing cream free from taints and containing from 30 to 40 per cent 

 butter-fat. Do not heed the man who claims that good butter can be 

 m.ade from cream one week old. 



DISCUSSION. 



Member : I would like to ask Prof. Lee if tubs have anything 

 to do with mottled butter. 



Prof. Lee : No. The churn has something to do with it. All 

 churns are not alike and you have to work your butter according 

 to the churn you use. You have to study your conditions. 



Member : Does the temperature of the salt and the wash water 

 have anything to do with mottles? 



Prof. Lee : The temperature of the salt has in an indirect way. 

 The temperature of the wash water has nothing to do with it, 

 neither does the temperature of the cream. The buttermaker 

 must study his conditions and work accordingly. Our butter is 

 not uniform enough. One churning may have 5 per cent salt and 



