194 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



COOLING TANKS FOR CREAM. 



A Factor for Improvement — By J. H. Frandsen, Professor oi 

 Dairy Husbandry, U. of N. 



As a result of market investigations carried on by tho 

 United States Dairy Division some time ago to determine the 

 quality of American butter, a large amount of the butter ex- 

 amined was found to be of inferior quality because of the poor 

 cream from which it had been made. That such a state of af- 

 fairs exists is bad enough, but still more discouraging is the fact 

 that during the last few years the amount of poor cream has not 

 decreased. 



When we stop to consider that the production of cream and 

 butter is one of the leading industries of the nation, the one in- 

 dustry that serves and has served the American farmer well, 

 not only in years of bountiful crops and high prices, but has been 

 a faithful stand-by in years of crop failures and hard times, it 

 is evident that poor quality in the production of cream must 

 mean a needless loss of thousands of dollars to the producers. 

 Moreover, it gives foreign butter just the chance it would like t*" 

 have to compete in our own markets with American butter. Our 

 butter industry is already feeling the effects of this competition 

 in spite of the fact that American buttermakers and creamery 

 manufacturers lack none of the skill, thrift and enterprise of 

 their foreign competitors. On the contrary, American cream- 

 eries can boast of the most up-to-date and scientific methods, 

 with the further advantage of proximity to markets. 



Although modern methods and machinery have done much 

 to improve the quality of creamery butter, the most skillful but- 

 termaker using the best of machinery cannot overcome the 

 evil effects arising from the filthy methods followed by some 

 cream producers. 



Unfortunately many dairymen do not realize this condition 



