230 iowa^'department of agriculture. 



An additional value of the commercial starter is its value in helping to 

 overcome undesirable flavors and produce a more -uniform and higher 

 grade of butter. 



It is but the plain truth that, never in the creamery business has ability 

 been as necessary as it is now; and I earnestly hope that every buttermaker 

 in the State of Iowa will become interested in the starter and see if we can 

 not raise the standard of Iowa butter to a high mark,— one that no other 

 State in the Union can reach. 



DISCUSSION. 



Mr. Smith: How widely used are commercial starters in 

 Iowa? 



Mr. Smarzo : About thirty per cent of the creameries, or 

 about one-third are using commercial starters. 



Mr. Smith: What per cent are gathered cream creameries 

 in the State? 



Mr. Smarzo: About seventy-five per cent are gathered 

 cream creameries. 



Mr. Smith : Do you mean to tell me that any gathered 

 cream creamery undertakes to make butter in Iowa without 

 the commercial starter? 



Mr. Smarzo : A good many do not use it. 



Mr. Smith: Let me tell you something. I have recently 

 been to Pittsburg and Washington, where a good deal of 

 Iowa butter is consumed, and complaint is getting pretty loud 

 that a good deal of Iowa butter, made from gathered cream 

 creameries, goes off flavor quickly. It gets fishy. This is an 

 inland State and can not have any fish, but the flavor seems to 

 come from lack of proper care of the cream. I want to know 

 if the proper use of the starter would prevent the butter getting 

 off flavor? 



Mr. Smarzo : If the cream were delivered to the creameries 

 sweet; but the trouble is too much gathered cream is delivered 

 to creameries in sour, rotten condition. 



Mr. Smith: How far will a commercial starter correct the 

 sins of the farmer ? 



Mr. Smarzo : Not very far. 



