l6 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 
brought a long distance. If he was going to make buttei 
alone he would prefer warm milk, rather than milk which 
had been cooled enough to allow the cream to rise After 
the cream globules have once come to the top and are then 
agitated to any great extent, it is impossible to bring them 
again to their first condition. In reply to a number of 
scattering questions he stated that if milk was skimmed 
two and one-half pounds to the hundred, cheese could be 
made from it that would bring eight cents per pound, 
while if it was skimmed four pounds no market could be 
found for the cheese. He called two and one-half pounds 
partly skimmed and four pound skimmed. The more you 
skimmed the better quality of the butter made and vice 
versa. 
R. P. McGlincy said that Streat, of Ohio, a prominent 
manufacturer, paid one cent per gallon, more for milk deliv¬ 
ered twice per day, during the warm months of July, August, 
September, and October, than for that delivered but once. 
He had found by long experience that it paid him to do it. 
Others in his neighborhood seeing how profitable it was 
were instituting the same plan. 
Bartholemew thought that all factorymen could affoid 
to pay that much more for a double delivery. 
A deversion was here made by C. C. Buell, who asked 
Dr. Tefft what made the flavor in butter. The doctor stated 
that it had been found that the flavor of butter depended 
upon the acids formed, consequently if any of the lactic 
acid was destroyed in the process of manufacture, your 
butter was spoiled. 
W. V/. Bingham asked if this necessary acid was 
developed where the cream was taken from the milk while 
