318 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



ranks of this national movement for better cream and butter. 

 The dairyman's responsibility for the quality of butter is real 

 and should not be underestimated by him. The care with which 

 he keeps his cream at the farm and the condition in which he de- 

 livers it at the creamery is a prime factor in the progress of the 

 creamery industry of the present day. The creamery patron 

 can not escape this responsibility. That he is beginning to 

 realize this more fully and is taking up his part of the work in 

 the true co-operative spirit, is one of the encouraging ''-^igns of 

 the times." 



No creamery, whether co-operative or proprietary, can have 

 continued success without the co-operation of the dairyman who 

 supplies the cream. The stability and success of a creamery de- 

 pend primarily on the quality of the finished product, which to 

 be good requires a good grade of cream. 



The highest possible standard of quality for cream for butter- 

 making is the perfectly sweet and fresh-cooled cream from new 

 milk that has been handled with proper care as to cleanliness and 

 separated with a clean separator. With such cream delivered 

 at the creamery, the patron has done his part and the butte|r- 

 maker then becomes responsible for the high standard of quality 

 of the finished product, for he has absolute control over the en- 

 tire process of ripening the cream for the making of the butter. 

 And yet the buttermaker may not be able to make a good quality 

 of butter, on account of the poor cream delivered at that cream- 

 ery by some careless patron who neglected to handle his cream 

 properly and delivered it in a sour or dirty condition so that it 

 spoiled the flavor and lowered the quality of the entire product. 

 Therefore, the dairyman owes it, not only to the dairy industry 

 in general to take good care of his cream but to his own neigh- 

 bors in particular, who are painstaking and deliver their cream 

 at the creamery in clean, sweet condition. 



The term "poor cream" is used to describe an inferior quali- 

 ty of cream which may be of varying degrees of inferiority de- 

 pending upon the age of the cream and the condition under which 

 it was han41ed. Poor cream my be recognized by one or more of 

 a variety of disagreeable flavors which, when the cream is churn- 



