172 ILLINOIS DAIRYMEN'S ASSOCIATION. 



United States on this program, and this Thursday afternoon we 

 still have them. We have had Minnesota, Nebraska and Wis- 

 consin. We have had Iowa and this afternoon we shall have 

 more from Iowa and also from Indiana. 



We have with us this afternoon the chief of the dairy de- 

 partment of the Purdue University, the state college of Indiana. 

 I take pleasure in introducing Mr. H. E. Van Norman. 



A MODIFICATION OF THE ALKALI TEST FOR DETERMINATION 

 OF THE RIPENESS OF CREAM. 



Professor H. E. Van Norman, Purdue University, LaFayette, Indiana. 



Mr. Chairman, Ladies and Gentlemen : 



I feel it quite an honor to be classed with the gentlemen 

 from the states which your president has just named. Indiana 

 has never been ranked, I think, as a great dairy state ; we do not 

 claim that for it and we do not promise ourselves that it ever will 

 be, but the situation and location of the state makes whatever we 

 do in dairying of considerable importance to us, although it is 

 only a small part of our agricultural interests. 



The subject I have selected for presenting to you this after- 

 noon is of vital importance, I believe, to the creameryman. 

 There is probably no factor that contributes more to a successful 

 market, after good quality, than to have a uniform quality of 

 butter and, so far as our information goes, as yet the only 

 means we have of measuring that quality, or measuring any of 

 the factors which contribute to that quality, is the determination 

 of the acidity of the cream, and the experience of all succcessful 



