STATE DAIRY ASSOCIATION, 591 



Tlie Secretary: The afternoon program will be the inspection of the 

 work done in the Dairy School, and any other parts of the University that 

 yon feel inclined to go to. There will be somebody aronnd the farm to 

 answer any questions. The farm men are aronnd at their labor, but there 

 is somebody there that will show you about. 



THURSDAY AFTERNOON. 



January 22, 1903, 4:30. 



The butter and cheese on exhibition was scored by Professor McKay. 

 As he went over each lot of butter or cheese, he dictated to the stenog- 

 rapher his criticisms and suggestions. These, together with the score card, 

 were mailed to the exhibitor later. 



A number of different lots of butter and cheese were brought into the 

 convention and samples passed for inspection. With the butter at hand 

 the following discussion occurred: 



Professor McKay: Mr. Chairman, Ladies and Gentlemen— It is cus- 

 tomary in our State in butter contests of this kind to line up the exhibitors 

 behind the tubs and i)<>int out the defects. In other words, we score the 

 exhibitor as well as the butter, but here we adojited a different method. 



The principal thing in scoring butter is flavor. Flavor we judge by 

 the sense of taste and smell. I pi'i>sume at some time we all had about the 

 same taste, but there are certain conditions or standards fixed by commis- 

 sion men with reference to flavor." I have sampled butter in a great many 

 places and followed up the experts and the butter they would pronounce 

 high in flavor, I would pronounce good also. Of course, we get the flavor 

 by the sensation to tlie mouth and smell. The Danes have gained a 

 reputation by producing a clean flavored butter. They sell about 98 per 

 cent, of the Danish butter in the English market. The best selling butter 

 is French rolls. I thinlv possibly the reason whj^ the French rolls have a 

 preference in that market is that at all the leading hotels the cooks are 

 mostly French, and also the waiters, and they have a preference for 

 French butter. 



The next quality we have in butter is body. Some use'the term textnre. 

 Body is the quality in butter. If you press the butter in the hand it 

 has a flrm body or it has a waxy body. It should be uniform and not 

 greasy. If the cream is churned at too high a tempei*ature, the body is 



38— Board of A. " 



