STATE DAIRY ASSOCIATION. 593 



Mr. Willey: What are the conditions that make the difference of four 

 points between the best dairy butter and the creamery butter? 



Professor McKay: It is the clean, mild flavor that the butter has. The 

 creamery man has used a starter. 



Mr. Schlosser: Will you give us the scores of the best creamery butter 

 and the best dairy butter? 



Professor McKay: I don't Iviiow whether the Association is ready to 

 give the scores out until the last day. The leas-on for this is that some- 

 times a person gfets a little bitter and they go home and they do not get 

 the benetit of the rest of the convention. 



The Secretary: This portion of the program should not have been held 

 until tomorrow, but Professor McKay is a very busy man, and we want 

 to get the benefit of his criticism while he is here, and the judgment of all 

 concerned is that the score should wait until tomorrow. 



Mr. Argo: I would like to ask the professor about the difference in the 

 score of those two creameries, the best and the poorest creamery, the cause 

 of the difference in flavor. 



Professor McKay: Well, that is a pretty hard question to answer. I 

 am under the impression that the butter has overripe cream. Whether it 

 was hand separated cream or gravity, I don't know. The tub has taken 

 up flavors of vegetables. That man should have made that butter by using 

 a very heavy starter. 



In regard to this mottled butter I w^ish I could prevent all makers 

 in the country from making that kind of butter. There is a cause for mak- 

 ing bad flavored butter, but at the present day there is no excuse for mak- 

 ing mottled butter. Butter that is mottled to that extent would not go in 

 the Chicago market. The difference there would cause a difference of 

 from three to five cents a pound in the price. As I stated this forenoon, 

 if the maker will take and salt his butter and will throw water in the 

 churn with his salt and will leave it stand in that condition for fifteen 

 minutes, remembering it is the water in the butter tliat dissolves the sal^, 

 not the working, and then work your butter, you will have less mottled 

 butter. 



I was out to Fresno, Cal., about two weeks ago. Most of the butter 

 was hard and dry. There was a large creamery at Fresno and I went out 

 there and watched the maker operating his creamery. He churned at a 

 very cool temperature: he drained his butter and let it drain for half an 

 liour and then he put in his salt and started his worker going and worked 

 it as nuKh as fifteen minutes. In fact, the butter didn't have any gra,in 

 when he got through. 



