66 ILLINOIS DAIRYMEN'S ASSOCIATION. 



may be produced. With the available facilities for determining 

 acidity it is today but a mechanical step and one for which the 

 buttermaker can be held responsible. Here is another strong 

 point in favor of having good books, of studying them, and of 

 fully understanding the facts explained in them. There can be 

 learned all about the use of the acidimeter and the corresponding 

 methods used for determining the acidity in milk or cream and 

 they can be compared. The advantage of one over the other 

 can be pointed out so that one will be able to select the one best 

 suited to his need, and still have a full appreciation of all of them. 

 And if we look over Professor Decker's book on Cheesemaking, 

 we will find one more device, the Wisconsin curd test, of great 

 value to the creameryman. Its influence is there clearly pointed 

 out. It has been found a neccessity for the cheesemaker, and I 

 assure you it is one of the best methods the creameryman can 

 apply in convincing the patron of the necessity of taking good 

 care of his milk. 



When it comes to the finishing of the product, skill means 

 much. For the more neatly it is done up the higher will be the 

 score and the price. There are quite a few important points to 

 be observed in the process of manufacturing butter. First, of 

 course, is to have the cream properly ripened and cooled to the 

 desired temperature. Next is to stop the churn at the right 

 time, get enough salt and color added to suit the market ; get the 

 butter worked just right for a good body means a higher score; 

 put it up as neatly as possible, and in a shape that will be most 

 desirable for the market; finally to observe as much sanitation 

 as possible from the beginning to the finish. The grade of butter 

 depends somewhat upon the style of churn in use, but it is ex- 

 pected that most creameries will have one of the more up-to-date 

 and improved styles installed. They are a little more complicated 

 than the box or barrel churn, and it may be said they are con- 

 siderable harder to keep clean. They must be kept clean from 

 the beginning and it is the buttermaker's duty to see that such 

 measures are taken. 



