162 ILiLINOIS STATE DiATRYM'EiN'S A'SiSOOIATION. 



Prof. Farrington: I am sure we get better results from 

 the daily milk. 



Mr. Mann: 1 think you will admit that the factory man 

 can make considerable better quality of good on daily milk. 

 That is. a pretty hard thing to convince the patron of, espe- 

 cially if he lives quite a distance and has only a small amount 

 of milk, and there is quite a little difficulty that the factory 

 man has to put up with in that line. 



Prof. Davenport: I would like to ask some of these 

 creamery and butter makers what fault they find in their 

 butter made from frozen milk? 



Mr. Judd: It makes white spots in it; flaky. 



A Member : Salvey butter. 



Another Member : Strong butter. 



Mr. Chapman : It will have a very bitter taste. 



Prof. Davenport: Have you ever demonstrated it? Have 

 you ever sent that butter to an expert in scoring and proved 

 that the frozen milk made that bitter taste or that salvey but- 

 ter? 



Mr. Wood: About three or four weeks ago last Monday 

 we took in 4,000 pounds of milk, and 8,000 poundg of ice. We 

 made that butter in a churn by itself and that was the first 

 butter that our commission man has claimed lacked that 

 aroma that all commission and butter men are after, and we 

 had been sending to Chicago for a year and a half. 



Prof. Davenport : Do you know anything about the ripen- 

 ing of that cream and the handling of it? 



Mr. W^ood : I made it myself. 



Prof. Davenport: Then you can answer the question. 

 Didn't you go at it with the expectation of getting poor butter? 



Mr. Wood: No, sir; I went at it with the expectation of 

 getting just the best butter I could out of frozen milk. 



Prof. Davenport: But you expected that it would pro- 

 duce a poor butter? 



Mr. Wood: I did not expect as high a flavor from that 

 butter as I did from milk that was not frozen. I used more 

 color — almost one-third more color — than I had been using 

 before that time, or used afterwards, and there was no fault 

 found with the texture or grain or color, the fault was upon 

 the lack of flavor. 



