^^ Illinois State Dairymen's Association. 



butter sent in to the judge, so that he can examine the butter- 

 maker and point out to him what was the probable cause of the 

 different defects in his butter. That has been the system followed 

 in Minnesota for the past two or three years and longer'than that, 

 and the result has been shown in the high average score which 

 that state has obtained on entering into competition with other 

 states. This was done largely through the observation of the 

 men who are acting as butter judges and critics, who compared 

 the methods used and found which methods seemed to give the 

 best average results and they carried this knowledge around 

 among ,the buttermakers. 



One of the most important things they learned was the more 

 quickly cream is turned into butter after being received at the 

 factory, the fresher, cleaner and sweeter the butter was and the 

 longer it would keep. I can tell you now the success of Minne- 

 sota in the scoring against other states is that they have followed 

 largely a system of churning the cream the same day as received. 

 The men who won the high scores for Minnesota, who can always 

 be depended on to get a score higher than 94, follow that system 

 almost altogether. Of course there are exceptions, occasionally 

 a man gets a high score from cream held until the following day, 

 but the majority of butter is manufactured from cream churned 

 the same afternoon as received. As Mr. Lane has been telling 

 you in his talk on milk, every hour the milk is held bacteria are 

 developing. Some produce flavors we want in butter, the acid 

 flavor, some are harmful and produce harmful flavors, making 

 the milk stale and unclean in flavor and such flavors are trans- 

 mitted directly to the butter, so it follows the more quickly you 

 can get that cream turned into butter the sweeter and cleaner 

 our butter is going to be. 



The taste of the consuming public has demanded an acid 

 flavor in butter, which can only be secured by development of 

 acidity in the cream. In order to do this, it has become the cus- 

 tom to hold the cream over night and at this season of the year 

 it was quite common at one time to hold cream two days before 

 churning. If you desire butter with an acid flavor, you can se- 

 cure it by use of a heavy starter made from pure pasteurized 

 cream, inocculated with pure live acid culture. By usjng a large 

 amount of this starter and ripened cream you can get all the acid 

 necessary at the present time. This should be done in a few 



