FORTHCOMING DAIRY LEGISLATION FOR ILLINOIS CONSIDERED. 

 Conference Held Recently In the I, A. A. Offices, Chicago, at the Call of the Illinois Milk Producers Association. 



Seated — left to right, Harry Rotz, Decatur Producers' Dairy. Ed Gumcn, Galesburg Pure Mill Association, Walter W. McLaughlin, State 

 Director of Agriculture, Alex McPhedran, president, Illinois MiU Producers, Wilfred Shaw, secretary, I. M. P. A., H. D. Allebach, Nat'! Com- 

 mittee on Evaporated Milk, E. W. Tiedeman, Sanitary Milk Producers, Dr. R. W, Bartlett, Univ. of Illinois. 



Standing — left to right, John C. Watson, I. A. A. Director of Taxation, James McCabe, Pontiac Milk Producers, C. M. Cosgrove, Pure Milk 

 Aii'n, Rueben Metz, Stephenson County Pure Milk, D. J. Blickanstaff, Decatur Milk Ass'n, Albert Heckle, Ouincy Coop. Milk Producers Ass'n, 

 Walter Mugge, Producers Dairy, Harrisburg, F. C. Fairchild, McLean County Milk Producers, H. O. Klawonn, Quality Milk Ass'n, Moline, 

 Hugh W. Mainland, Mid-West Dairymen's Co., Rockford, Paul E. Mathias, I. A. A. Corporate Secretary, Erwin C. Aufdenkamp, Producers' Dairy, 

 Jacksonville, Marion Stubblefield, McLean County Milk Producers, Joseph P. Stiegliti, Peoria Producers Dairy, R. S. Lundquist, Stephenson 

 County Pure Milk Ass'n, Dewey Prather, Champaign County Milk Producers, J. Cole Morton, Danville Producers Dairy. 



A committee of five — Case, McPhedran, Mainland, Heckle, and Tiedeman — was appointed to report specific recommendations. A state 

 milk quality improvement program and oleo and filled milk measures were discussed. 



it that way). The consumer, of course 

 must expect to pay a premium price for 

 it based on quality and market condi- 

 tions. 



In less than 40 days actual operations 

 of this new plant, markets have been 

 developed whereby our entire supply of 

 tub butter now is being packaged for 

 discriminating buyers who want quality 

 at a premium price. Nine full-time em- 

 ployees are now necessary to carry on 

 these operations and more will be added 

 as the volume of butter increases. 



All the butter is picked up at the 



Elants regularly on schedule each week 

 y Alfred Osterhoff with a big ten ton 

 refrigerated truck, and delivered to the 

 Chicago plant. Before shipment is made 

 all butter is graded at the plant by a 

 Federal -State butter grader, C. O. Tuttle. 

 He represents the U. S. Department of 

 Agriculture. The certificate he issues 

 accompanies each shipment. 



Immediately upon arrival at the plant 

 the butter is placed in a refrigerated room 

 at a temperature of 32 degrees. Here 

 it is rechecked for quality, weight, fat, 

 moisture, salt and extraneous matter. It 



is held at a temperature of 30 to 32 de- 

 grees for 24 to 36 hrs. 



It is then re-weighed with an auto- 

 matic print-weigh recording device which 

 prints the weights of each tub in dupli- 

 cate as the butter moves dowa a gravity 



"Largest in the State and PrOud of It." 



conveyor to the Doering cutter. The 

 tubs or boxes are removed and the butter 

 placed in the Doering machine similar 

 to a big sausage grinder and the butter 

 molded or printed into 1 lb. prints, rolls 

 or 1/^ lb. prints. It then moves down an 

 endless belt conveyor where it is hand- 

 wrapped by the Prairie Farms girls and 

 packed in 32 lb. fibre shipping boxes and 

 placed in the coolers ready for shipment. 



The plant has a capacity of two car- 

 loads or 40,000 lbs. daily and if the 

 business justifies we can handle this 

 much more by running a night shift. 



A complete laboratory is t)eing 

 equipped with an experienced technician 

 in charge so that each creamery will have 

 a complete butter analysis furnished with 

 each churning on every shipment. An 

 adequate stock of creamery supplies will 

 also be carried for the creameries as well 

 as a stock of Prairie Farms cheese which 

 will be ready for distribution within a 

 few days. 



Adequate facilities are available for 

 handling eggs at this plant with very lit- 

 tle additional expense. 



u 



I. A. A. RECORD 



