^^ lilinois State Dairymen's Association. 



Mr. Lee : — I would liffe to ask Mr. Credicott a question. If 

 you had a large vat of cream with the proper amount of acidity, 

 separate that cream into two lots, churning one lot say in two 

 hours after it had been cooled and the other cool to a temperature 

 sufficiently low so the next morning it would have the proper 

 churning temperature, do you believe the two lots of butter made 

 would show any material difference when sold or put in storage? 



Mr. Credicott : — It has been my experience that they would. 

 While I do not like to talk about my own work particularly, I 

 started in buttermaking with a determination to succeed, to get 

 high scores and make a reputation for myself, and I do not believe 

 any buttermaker ever worked harder along that line than I. I 

 used to churn by the most approved methods, used a starter and 

 ripened my cream to the proper degree of acidity, cooled it at 

 once to a temperature below 50, but I was unable to get the uni- 

 form high quality of butter which I wanted. After I adopted a 

 system of ripening the cream quickly, cooling it down and hold- 

 ing from one to two hours to get a good solid body and then 

 churning it up, I was immediately successful in getting higher 

 scores and a more uniform quality of butter. I have seen that 

 experience duplicated in hundreds and hundreds of creameries, 

 and in nearly all of the hand separator cream factories where I 

 have had any correspondence with the buttermakers I have ad- 

 vised them to churn cream quickly as possible after being re- 

 ceived, and there has been a material improvement in the flavor 

 and quality of the butter from those factories. 



Mr. Lee. — The only way we could really get any definite 

 data on that would be on experiments conducted on that plan. 

 We might suppose the butter was better but otlier conditions 

 might have caused that improvement. A question of that kind 

 would be settled where there was exact data by handling the same 

 vat of cream. Advocating the churning in the afternoon would 

 be of disadvantage to the buttermaker by affecting the body of 

 the butter. * 



Mr. Credicott: — It does not need to affect the body, it is 

 simply a matter of getting the churning temperature low enough. 



Mr. Lee : — We realize that is true but is not this true that if 

 we give a man an inch he takes six inches if he gets the chance? 



Mr. Credicott : — That perhaps is true, but I think, Mr. Lee, 

 when you leave the cream to be held over night, if your raw 



