UNIVERSITY OF CALIFORNIA agricultural experiment Station 
 
 college of agriculture e - j - wickson, director 
 
 BERKELEY, CALIFORNIA 
 
 CIRCULAR No. Kqo 
 
 March, 1911 
 
 BUTTER SCORING CONTEST 
 
 1910 
 
 BY 
 
 LEON M. DAVIS 
 
 PRIZE CUPS FOR 1910 
 
BUTTER SCORING CONTEST FOR 1910 
 
 BY 
 
 LEON M. DAVIS 
 
 There is probably no industry in California which is making' such 
 rapid growth as that of dairying. Adapted, as most parts of the 
 state are to the business, it is, in view of present high prices paid for 
 butterfat, one of the most profitable branches of agriculture. The 
 increase in production of milk and cream has found a ready home- 
 market, until at present the 195 California creameries have an annual 
 output of 4-4,000,000 pounds of butter. The great activity of manu- 
 facturers in attempting to obtain a continuous supply of milk and 
 cream has resulted in an age of keen competition. — competition which 
 means failure to that concern whose methods are short of knowing 
 every detail connected with their business, and in this day of the 
 strenuous life, with competition on every hand, it is the progressive 
 man everywhere who succeeds. The creameryman can be no exception 
 to this rule, for his business offers great inducements to idle capital. 
 Perhaps in no way can competition be more easily overcome than by 
 the manufacture of a very high grade product. Quality determines 
 demand. The up-to-date buttermaker it is, who strives for quality 
 and who keeps posted on the grade of his product, as compared with 
 that of his neighbor. An ideal position would enable him to examine 
 markets to determine the standing of his butter, but such is impossible. 
 It was with the thought of helping these busy buttermakers that the 
 California Educational Butter Scoring Contest was begun in 1909. 
 The value of educational contests depends on the individual. The 
 mere sending of an entry shows a willingness to learn, which is the 
 most important step toward better efficiency. A considerable amount 
 of work is necessary in successfully conducting the contests. Reports 
 must be written, time must be given to scoring, the testing of all the 
 samples for moisture and salt represents days of work in the labor- 
 atory, and the compilation of data is no small task. However, the 
 energy is well spent if an increased interest in better creamery 
 methods is created among the buttermakers of the state. 
 
 The plan followed in the second contest was similar to that of the 
 first. Each contestant, at specified times, shipped an entry of butter, 
 
3 
 
 and a record of methods used. The butter upon arrival was num- 
 bered, and any marks of identification removed, so that when scored 
 no partiality could possibly be shown. The criticism of the judge 
 and a reference to the method blank, furnished the foundation for 
 a letter of criticism, which was in due time sent to the contestant. 
 Mr. C. L. Mitchel, Dairyman in the Dairy Division of the United 
 States Department of Agriculture, directed the scoring, and his famil- 
 iarity with the butter markets, as well as his proven ability as a judge, 
 made the contest the more practical. 
 
 Score card used : 
 UNIVERSITY OF CALIFORNIA— COLLEGE OF AGRICULTURE. 
 DAIRY INDUSTRY. 
 
 Butter Score Card. 
 
 Name 
 
 
 
 
 No. .. 
 
 
 Date 
 
 
 
 
 
 Perfect 
 
 Score 
 
 
 Check 
 
 45 
 
 FLAVOR 
 
 Rancid ...- 
 
 Over-ripe cream 
 Bitter cream 
 
 25 
 
 BODY 
 
 Worked too much ... 
 Worked not enough 
 
 15 COLOR 
 
 Too high 
 Too light 
 Mottled .. 
 Streaked 
 
 in 
 
 SALT 
 
 Too much ... 
 Not enough 
 
 PACKING 
 
 Poor packing- 
 Poor package 
 
 100 
 
 Total 
 
 Scored by 
 
 Per cent, of moisture 
 Per cent, of salt 
 
In order that the attending expenses be met, each contestant was 
 asked to donate his first entry and to pay all express charges on 
 succeeding entries. Aside from the first entry, all receipts from the 
 butter, which was reworked and packed, have been refunded. The 
 liberality of some of the supply men and commission men swelled the 
 premium fund to $280, sufficient for the purchase of four prize cups, 
 which were competed for under the following rules : 
 
 "There will be one class — Creamery Butter — and three prize cups 
 for those having the three highest averages, respectively, of the six 
 separate scorings during the year." 
 
 Method blank : 
 
 UNIVERSITY OF CALIFORNIA— COLLEGE OF AGRICULTURE. 
 EDUCATIONAL BUTTER SCORING CONTEST. 
 
 Method Blank. 
 Fill in and return to Dairy Industry, University Farm, Davis, Calif. 
 
 Name of creamery Creamery at 
 
 Manager Buttermaker 
 
 Milk or cream received when 
 
 Date churned 
 
 AVhat portion gathered cream Do you grade ...: How 
 
 What portion milk 
 
 Condition of milk or cream , Age 
 
 Pounds of cream churned Pounds of fat churned 
 
 Pasteurized at what temperature Cooled to Ripened at ... 
 
 Per cent, of starter added Cream ripened to what per cent, acidity 
 
 Cooled to what temp, before churning Time held before churning ... 
 
 Time to churn 
 
 Buttermilk temperature Test Size of butter granules ... 
 
 Manner of washing 
 
 Wash water temperature Number of washings 
 
 Revolutions worked .. One or two workings 
 
 Butter churned, pounds Overrun, pounds Per cent 
 
 Butter color, brand Amount Rate 
 
 Salt, brand Amount Rate 
 
 Starter culture, brand 
 
 Washing powder, brand ._ 
 
 Separator, make 
 
 Pasteurizer, make 
 
 Ripening vat, make _ 
 
 Churn, make 
 
 Your moisture test Our moisture test 
 
 Your score of entry Our score 
 
 We must have this report in as complete form as possible, with each entry. 
 Helpful criticisms depend upon it. 
 
Directions for Shipping. 
 
 Answer the questions in this entry blank carefully. Your answer will help 
 us in criticizing your butter. 
 
 Pack butter in a 20-pound collapsible cube or in a cube made from clean, 
 light lumber. The latter should be 9" X 9" X 6" inside dimensions, and is con- 
 veniently constructed from material used in the unreturnable butter cases. Paraf- 
 fine and line with parchment paper. 
 
 When shipping place this cube inside a larger one giving 2" space on all 
 sides. The space between should be packed solidly with paper. Cool cube of 
 butter several hours before its final packing. Never ship directly from churn. 
 Send in time to allow one or two days in our cold storage rooms before scoring. 
 
 Attach enclosed shipping tag to your package. Prepay express. 
 
 "A suitable prize will be awarded to the individual sending either 
 five or six consecutive entries showing the most marked improvements 
 in methods and quality." 
 
 "Contestants are limited to one prize." 
 ' ' The butter submitted shall represent the regular run. ' ' 
 Other rules provided for the issuance of certificates of merit to 
 holders of an average score of 92 on six entries, or an average score 
 of 93 on five entries. 
 
 From the standpoint of uniformity of manufacture and business 
 methods, every buttermaker should keep some record of his operations, 
 including acidity, starter, buttermilk test, overrun, moisture tests, 
 etc., but for the thorough criticism of his product it is essential that 
 he furnish to the judge an outline of his methods. Blanks similar 
 to form on page 4 were provided for this purpose, containing only 
 such questions as seemed related to the work of the contest, and the 
 response from the contestants was quite satisfactory. 
 
 The data following on the succeeding pages are the summarized 
 method blanks, also the score, moisture and salt tests, and the criti- 
 cisms made by the judges. To the buttermaker who will study these 
 there are many valuable points to be gained. There should be a 
 relation between the score and criticism of the butter, condition of 
 cream, acidity, temperatures used in ripening and churning, the 
 washing, working, etc. A careful study will reveal instances where 
 cream in good condition has resulted in a poor butter, due to methods 
 employed, — and on the other hand, where the skill of the maker, and 
 his excellent knowledge of every detail, has enabled him, by appli- 
 cation of his ideas, to turn out an acceptable product from raw mate- 
 rial which was not the best. 
 
FIRST ENTRY. 
 
 6 
 >> 
 
 Creamery 
 
 U 
 
 o 
 o 
 
 a 
 
 <D 
 U 
 O 
 
 0) 
 bJO 
 
 < 
 
 
 a 
 
 0< 
 
 3 
 
 Xfl 
 
 aa 
 
 
 U p 
 
 0"^ 
 
 M 
 
 h 
 
 a 
 
 i 1 
 
 8 
 
 Bodega Creamery 
 
 94 
 
 21/2 
 
 35 
 
 
 10 
 
 18 
 
 .58 
 
 56 
 
 55 
 
 62 
 
 17 
 
 Sierra Creamery 
 
 93V 2 
 
 2 
 
 35 
 
 
 8 
 
 20 
 
 .40 
 
 53 
 
 54 
 
 55 
 
 20 
 
 Univ. Farm Creamery 
 
 931/2 
 
 2-5 
 
 30 
 
 185 
 
 I41/2 
 
 21/2 
 
 .52 
 
 58 
 
 60 
 
 60 
 
 23 
 
 Laton Co-op. Creamery 
 
 93 
 
 1 
 
 30 
 
 
 15 
 
 11 
 
 .52 
 
 56 
 
 58 
 
 58 
 
 19 
 
 C astro ville Creamery 
 
 •92 1/2 
 
 
 
 30 
 
 
 18 
 
 24 
 
 .58 
 
 54 
 
 58 
 
 60 
 
 12 
 
 Ceres Creamery 
 
 921/2 
 
 1-2 
 
 
 
 7 
 
 10 
 
 
 60 
 
 60 
 
 67 
 
 5 
 
 Pioneer Creamery 
 
 921/2 
 
 1-4 
 
 30 
 
 170 
 
 35 
 
 14 
 
 
 50 
 
 55 
 
 60 
 
 2 
 
 Richfield Creamery 
 
 92i/ 2 
 
 1-4 
 
 30 
 
 
 
 12 
 
 
 
 
 
 1 
 
 Suisun Creamery 
 
 921/2 
 
 1-3 
 
 35 
 
 
 20 
 
 12 
 
 .58 
 
 54 
 
 55 
 
 54 
 
 11 
 
 Santa Ysabel Creamery 
 
 92 
 
 1-6 
 
 
 
 
 
 
 
 56 
 
 60 
 
 7 
 
 Calif. Poly. Creamery 
 
 92 
 
 2-4 
 
 35 
 
 160 
 
 13 
 
 12 
 
 .57 
 
 48 
 
 50 
 
 54 
 
 6 
 
 Stockton Creamery 
 
 92 
 
 4 
 
 271/2 
 
 
 14 
 
 14 
 
 
 60 
 
 63 
 
 66 
 
 4 
 
 Dixon Creamery 
 
 92 
 
 2-3 
 
 35 
 
 
 
 4 
 
 
 60 
 
 62 
 
 60 
 
 22 
 
 Corcoran Creamery 
 
 911/2 
 
 1-2 
 
 40 
 
 172 
 
 12 
 
 4 
 
 
 52 
 
 54 
 
 60 
 
 14 
 
 Turlock Creamery 
 
 9iy 2 
 
 2-4 
 
 30 
 
 
 7 
 
 12 
 
 
 60 
 
 58 
 
 60 
 
 15 
 
 Bay View Creamery 
 
 91 
 
 2-9 
 
 32 
 
 
 
 
 
 56 
 
 58 
 
 58 
 
 13 
 
 Tulare Co-op. Creamery 
 
 91 
 
 1-2 
 
 
 170 
 
 15 
 
 18 
 
 .6 
 
 
 57 
 
 59 
 
 3 
 
 Diamond Creamery 
 
 90y 2 
 
 3 
 
 42 
 
 
 15 
 
 20 
 
 .42 
 
 54 
 
 56 
 
 56 
 
 9 
 
 Salinas Creamery 
 
 901-2 
 
 2-3 
 
 28 
 
 
 15 
 
 3 
 
 
 52 
 
 55 
 
 63 
 
 18 
 
 
 89 
 
 
 
 
 
 
 
 
 
 
 16 
 
 
 89 
 
 2 
 
 33 
 
 
 
 
 
 
 60 
 
 58 
 
 21 
 
 
 871/2 
 
 1-2 
 
 44 
 
 
 10 
 
 26 
 
 .52 
 
 54 
 
 56 
 
 58 
 
 10 
 
 
 87% 
 
 I1/2 
 
 37 
 
 
 20 
 
 3 
 
 
 60 
 
 60 
 
 60 
 
 
 Average 
 
 91.46 
 
 21/2 
 
 331/2 
 
 
 141/2 
 
 131/2 
 
 .51 
 
 55 
 
 57 
 
 59 
 
 The butter in the first entry that scored highest was made as 
 follows : 
 
 To cream which was two and a half days old, in fair condition, 
 testing 35 per cent, fat, 10 per cent, starter was added, and after 
 holding 18 hours .58 per cent, acidity had been developed. The 
 churning temperature was 56° and churning continued until the 
 granules were about the size of peas. The wash water was at a tem- 
 perature of 62°. The butter was salted at the rate of 1 ounce of salt 
 to 100 pounds of butter. A commercial starter was used. 
 
FEBRUARY 8, 1910. 
 
 * $•* 
 
 W Ph " § t> ^ ^ 
 
 Criticisms 
 
 > = 
 
 8 Sq. 22 14.95 1.63 Clean flavor; excellent body 
 
 17 S 12.25 1.57 
 
 20 15 S. 18 12.6 1.28 
 
 23 S. 24 13.85 1.63 Weak body 
 
 19 Sq. 22 14.3 1.53 Trifle unclean flavor; weak body 
 
 12 D 14.25 2.10 Fair flavor; untidy package 
 
 5 S. 20 14.3 0.93 Flat, unclean flavor 
 
 2 13.05 2.04 Salty; gritty 
 
 1 V. 18 12.85 1.17 Flat flavor; gummy body 
 
 11 V. 11.4 1.75 Unclean; sour 
 
 7 S. 20 13.65 1.87 Stale flavor; high salt 
 
 6 S. 23 14.35 2.22 Oily flavor; milky brine; high salt 
 
 4 V. 22 14.3 2.57 Old cream flavor; high salt 
 
 22 D. 22 13.25 1.17 Unclean flavor 
 
 14 S. 19 15.25 2.34 Unclean flavor; gritty 
 
 15 . 17 12.95 3.04 Old cream flavor; gritty 
 
 13 S. 15.1 2.45 Slightly metallic; coarse body; gritty 
 
 3 S. 17 13.55 1.4 Foreign aroma : dirt specks 
 
 9 _ S. 20 13.05 1.05 Tainted flavor; dry body 
 
 18 15.85 3.27 Barny flavor; poor package 
 
 16 B. 20 12.6 2.28 Coarse salty flavor ; gummy body ; too high salt 
 
 21 S. 19 13.45 3.04 Old cream flavor; weak body; mottled; too high salt 
 
 10 S. 14.3 .99 Very unclean; gummy body 
 
 20 13.7 1.88 
 
 * Sq. = Squeezer; S. = Simplex; D. = Disbrow; V. — Victor; B. = Box churn. 
 
 Score, 94; water, 14.95 per cent.; salt, 1.63 per cent. 
 
 The butter in the first entry that scored lowest was made as 
 follows : 
 
 Twenty per cent, commercial starter was added to sweet cream 
 testing 37 per cent., and after holding 3 hours at 60° the cream was 
 churned. It was churned to fine granules, and the wash water tem- 
 perature was the same as that of the buttermilk, 60°. Salt was added 
 at the rate of 4% pounds to 100 pounds of fat. 
 
 Score, 871/2 ; water, 14.3 per cent. ; salt, .99 per cent. 
 
8 
 SECOND ENTRY. 
 
 1 
 
 Creamery 
 
 X 
 
 bir 
 
 & 
 
 as 
 
 X 
 
 [2«£ 
 
 <! 
 
 ^'- 
 
 r. '— 
 
 l- 
 
 12 
 
 Cavil cos Creamery 
 
 95 
 
 1-2 
 
 44 
 
 
 21 
 
 10 
 
 .52 
 
 
 56 
 
 56 
 
 17 
 
 Pioneer Creamery 
 
 94 V 2 
 
 1-2 
 
 34 
 
 160 
 
 20 
 
 14 
 
 .5 
 
 48 
 
 5 4 
 
 60 
 
 7 
 
 Ceres Creamery 
 
 94 
 
 1-2 
 
 
 
 
 
 
 
 60 
 
 62 
 
 23 
 
 Univ. Farm Creamery 
 
 93V 2 
 
 2 
 
 30 
 
 180 
 
 20 
 
 
 
 .5 
 
 48 
 
 54 
 
 50 
 
 13 
 
 Elite Creamery 
 
 93% 
 
 1 
 
 
 
 20 
 
 6 
 
 
 
 56 
 
 56 
 
 2 
 
 Suisun Creamery 
 
 93% 
 
 %-2 
 
 39 
 
 
 25 
 
 11 
 
 .56 
 
 53 
 
 55 
 
 56 
 
 8 
 
 Santa Ysabel Creamery 
 
 93 
 
 2-4 
 
 36 
 
 
 
 12 
 
 
 
 59 
 
 61 
 
 10 
 
 Laton Co-op. Creamery 
 
 93 
 
 1 
 
 31 
 
 
 12 
 
 12 
 
 .52 
 
 50 
 
 54 
 
 52 
 
 19 
 
 Calif. Poly. Creamery 
 
 93 
 
 1-2 
 
 37 
 
 
 15 
 
 10 
 
 .48 
 
 54 
 
 5 7 
 
 60 
 
 25 
 
 Salinas Creamery 
 
 93 
 
 2-3 
 
 38 
 
 
 10 
 
 2 
 
 .6 
 
 51 
 
 54 
 
 61 
 
 6 
 
 Visalia Creamery 
 
 92% 
 
 3 
 
 33 
 
 140 
 
 6 
 
 24 
 
 
 47 
 
 51 
 
 51 
 
 15 
 
 Dixon Creamery 
 
 92 
 
 
 32 
 
 
 
 14 
 
 
 54 
 
 56 
 
 54 
 
 5 
 
 D i a mon d C re a m ery 
 
 92 
 
 3 
 
 39 
 
 
 25 
 
 2 
 
 .52 
 
 53 
 
 56 
 
 60 
 
 24 
 
 Castroville Creamery 
 
 92 
 
 1-2 
 
 42 
 
 
 Ki 
 
 18 
 
 .5 
 
 52 
 
 54 
 
 56 
 
 14 
 
 Scott Valley Creamery 
 
 91% 
 
 3 
 
 32 
 
 
 10 
 
 18 
 
 .5 
 
 50 
 
 56 
 
 
 11 
 
 Bodega Creamery 
 
 91 
 
 
 
 35 
 
 
 12 
 
 16 
 
 .56 
 
 50 
 
 56 
 
 58 
 
 1 
 
 Fresno Creamery 
 
 91 
 
 1 
 
 
 175 
 
 20 
 
 16 
 
 
 54 
 
 56 
 
 56 
 
 21 
 
 Turlock Creamery 
 
 91 
 
 1-3 
 
 2 7 
 
 
 
 18 
 
 
 50 
 
 56 
 
 56 
 
 3 
 
 Richfield Creamery 
 
 91 
 
 1-3 
 
 26 
 
 
 5 
 
 10 
 
 .4 
 
 56 
 
 58 
 
 62 
 
 9 
 
 Hicks Yalley Creamery 
 
 90% 
 
 1 
 
 35 
 
 
 10 
 
 
 
 56 
 
 57 
 
 ' 
 
 16 
 
 Bridgeport Creamery 
 
 90% 
 
 1-2 
 
 34 
 
 
 12 
 
 24 
 
 
 
 57 
 
 56 
 
 20 
 
 
 - . 
 
 2 
 
 35 
 
 
 
 
 
 54 
 
 56 
 
 54 
 
 13 
 
 
 89 
 
 1-2 
 
 28 
 
 170 
 
 12 
 
 14 
 
 .6 
 
 18 
 
 54 
 
 57 
 
 22 
 
 
 
 1-2 
 
 30 
 
 165 
 
 8 
 
 3 
 
 
 54 
 
 56 
 
 56 
 
 4 
 
 
 87 
 
 1-2 
 
 28 
 
 
 
 10 
 
 
 50 
 
 5 2 
 
 52 
 
 Average 91.84 2 34 14 14 .52 52 55 56 
 
 The butter in the second entry that scored highest was made as 
 follows : 
 
 Sweet cream 2 days old with a test of 4-4 per cent, was ripened to 
 .52 per cent, acidity, by the aid of 21 per cent, of a good commercial 
 starter. It was cooled to 43°. held for 10 hours and churned. The 
 churning was continued until the butter granules were the size of 
 wheat. The buttermilk had a temperature of 56 ~ and tested .09 per 
 cent., and the wash water had a temperature of 56°. Modern equip- 
 ment was used throughout. 
 
 Score. 95; water. 15.35 per cent. ; salt. 1.17 per cent. 
 
APRIL 5, 1910. 
 
 .EJ2 
 
 p 
 
 D 
 
 "5 
 
 0) 
 
 > 
 O 
 
 w 
 
 'c 
 2 
 
 13 
 
 Criticisms 
 
 
 s. 
 
 22 
 
 15.35 
 
 1.17 
 
 Rich and clean 
 
 
 s. 
 
 20 
 
 14.45 
 
 1.75 
 
 Clean 
 
 
 D. 
 
 20 
 
 13.8 
 
 1.17 
 
 Flat but clean ; excellent body 
 
 
 s. 
 
 18 
 
 14.7 
 
 1.4 
 
 
 
 c. 
 
 
 12.3 
 
 1.63 
 
 Clean ; brittle body ; mottled 
 
 
 V. 
 
 20 
 
 14.35 
 
 2.1 
 
 High salt 
 
 
 V. 
 
 20 
 
 14.15 
 
 2.22 
 
 Salty 
 
 
 s. 
 
 18 
 
 13.9 
 
 1.58 
 
 
 
 s. 
 
 19 
 
 14.35 
 
 1.52 
 
 Lacks richness 
 
 
 s. 
 
 21 
 
 14.09 
 
 2.04 
 
 Gritty 
 
 
 s. 
 
 
 15. 
 
 2.69 
 
 Sour flavor; gritty 
 
 
 V. 
 
 23 
 
 15.45 
 
 1.93 
 
 Unclean 
 
 
 s. 
 
 20 
 
 14.95 
 
 1.28 
 
 Trifle unclean ; streaked 
 
 
 Sq. 
 
 
 15.25 
 
 1.93 
 
 Not good flavor 
 
 
 S. 
 
 18 
 
 13.25 
 
 1.81 
 
 Unclean ; wavy ; gritty 
 
 
 Sq. 
 
 21 
 
 14.25 
 
 2.77 
 
 Salty; mottled 
 
 
 S. 
 
 
 16.8 
 
 3.39 
 
 Coarse ; gritty 
 
 
 S. 
 
 20 
 
 17. 
 
 2.04 
 
 Feed flavor 
 
 
 D. 
 
 24 
 
 14.75 
 
 2.34 
 
 Old cream: high salt 
 
 
 Y. 
 
 
 15.15 
 
 1.46 
 
 Unclean ; old ; poor package 
 
 
 S. 
 
 23 
 
 13.85 
 
 3.04 
 
 Unclean; off; mottled; gritty: rough package 
 
 
 s. 
 
 
 14.3 
 
 2.1 
 
 Lacks character; poor package 
 
 
 s. 
 
 
 16.3 
 
 2.57 
 
 Bitter flavor; gritty 
 
 
 D. 
 
 22 
 
 13.85 
 
 .81 
 
 Old ; stale ; weak body 
 
 
 V. 
 
 
 16.35 
 
 2.45 
 
 Rancid: weak body: gritty; very poor package 
 
 20 14.75 1.96 
 
 * Sq. — Squeezer; S. = Simplex; D. = Disbrow; V. = Victor; B. = Box churn; C. = Curtis. 
 
 The butter in the second entry that scored lowest was made as 
 follows : 
 
 Cream in apparently good condition, testing 28 per cent., was held 
 10 hours before churning at a temperature of 50°. Fifty per cent, 
 acidity was developed. No starter was added. The churning temper- 
 ature was 50°, buttermilk temperature 52°, and wash water temper- 
 ature 52°. No record of salting was reported, but the test and 
 criticisms indicate that it was not done properly. The butter was 
 put up in a very poor package. 
 
 Score, 87 ; water, 16.35 per cent. ; salt, 2.45 per cent. 
 
10 
 
 THIRD ENTEY 
 
 
 Creamery 
 
 u 
 o 
 o 
 DQ 
 
 S 
 
 OS 
 <n 
 u 
 
 
 
 «H 
 
 O 
 
 9 
 
 < 
 
 ~c3 
 
 fa 
 
 3 
 0) 
 
 08 
 
 fa 
 
 
 
 W 
 
 i W) 
 
 ,a « 
 
 £ <B 
 
 3* 
 
 
 
 a 
 
 at A 
 
 s a 
 
 ft 
 
 18 
 
 Univ. Farm Creamery 
 
 96 
 
 1-2 
 
 30 
 
 180 
 
 14 
 
 
 
 .52 
 
 48 
 
 53 
 
 50 
 
 6 
 
 Calif. Poly. Creamery 
 
 95 % 
 
 1-2 
 
 36 
 
 
 25 
 
 10 
 
 .56 
 
 45 
 
 57 
 
 58 
 
 14 
 
 Laton Co-op. Creamery 
 
 95 
 
 1 
 
 32 
 
 
 24 
 
 14 
 
 .46 
 
 48 
 
 52 
 
 52 
 
 15 
 
 Bridgeport Creamery 
 
 941/2 
 
 1 
 
 
 
 10 
 
 12 
 
 
 64 
 
 66 
 
 60 
 
 12 
 
 Santa Ysabel Creamery 
 
 94 
 
 2-6 
 
 37 
 
 
 
 12 
 
 
 54 
 
 57 
 
 58 
 
 16 
 
 Salinas Creamery 
 
 93V 2 
 
 1-2 
 
 35 
 
 
 30 
 
 5 
 
 .42 
 
 51 
 
 53 
 
 60 
 
 2 
 
 Diamond Creamery 
 
 93 
 
 1-2 
 
 36 
 
 
 18 
 
 13 
 
 .48 
 
 43 
 
 54 
 
 57 
 
 4 
 
 Central Creamery 
 
 92 y 4 
 
 2 
 
 41 
 
 
 21 
 
 17 
 
 .5 
 
 44 
 
 54 
 
 56 
 
 3 
 
 Bodega Creamery 
 
 92 
 
 21/2 
 
 34 
 
 
 10 
 
 15 
 
 .64 
 
 56 
 
 57 
 
 62 
 
 13 
 
 Eclipse Creamery 
 
 92 
 
 2 
 
 
 
 
 48 
 
 
 60 
 
 
 61 
 
 10 
 
 Richfield Creamery 
 
 92 
 
 1-3 
 
 25 
 
 
 18 
 
 10 
 
 .6 
 
 56 
 
 58 
 
 62 
 
 7 
 
 Sierra Creamery 
 
 92 
 
 1-2 
 
 
 
 
 24 
 
 
 54 
 
 56 
 
 56 
 
 1 
 
 Fresno Creamery 
 
 92 
 
 1 
 
 31 
 
 155 
 
 28 
 
 14 
 
 
 42 
 
 48 
 
 48 
 
 17 
 
 Ceres Creamery 
 
 911/2 
 
 1-2 
 
 
 
 
 14 
 
 
 55 
 
 62 
 
 64 
 
 8 
 
 Dixon Creamery 
 
 91 
 
 
 
 
 
 
 
 
 
 
 5 
 
 Castroville Creamery 
 
 90 3/ 4 
 
 1-2 
 
 
 
 10 
 
 18 
 
 .48 
 
 52 
 
 54 
 
 54 
 
 11 
 
 Pioneer Creamery 
 
 90 
 
 y 2 
 
 36 
 
 150 
 
 20 
 
 14 
 
 .6 
 
 49 
 
 56 
 
 60 
 
 9 
 
 
 89 
 
 1-2 
 
 37 
 
 
 23 
 
 5 
 
 .55 
 
 51 
 
 *53 
 
 54 
 
 Average 
 
 92.55 
 
 1% 
 
 34 
 
 14 .53 51 50 57 
 
 The butter in the third entry that scored highest was made as 
 follows : 
 
 A fair grade of gathered cream testing 30 per cent., was pasteur- 
 ized at 180°, cooled to 48°, and 14 per cent, of good commercial starter 
 added. The cream was not ripened, as it contained .52 per cent, 
 acidity. It was held 2 hours at 48°, and churned. Time of churning 
 was 40 minutes, and the granules were the size of wheat. The butter- 
 milk had a temperature of 53°, and tested .02 per cent. The manner 
 of washing was spraying at 50° until the water ran clear from the 
 churn, then adding as much water at 50° as there was buttermilk. 
 There was one working. 
 
"^ QJ O a; .-. 
 
 gs -S o £ 
 
 11 
 
 JUNE' 1, 1910. 
 
 Criticisms 
 
 H « S ^ G< $ 
 
 18 18 S. 20 14.5 1.28 
 
 6 12 S. 18 15.45 1.52 
 
 14 12 S. 18 14.55 1.4 Clean, but lacks richness 
 
 15 15 S. 16 15.1 1.75 Clean; peculiar body; mottled 
 
 12 16 V. 20 14.35 1.46 Flat, but clean 
 
 16 12 S. 21 14.3 .81 Fairly clean; flat; mottled 
 
 2 S. 21 14.8 2.16 Lacks richness; high salt 
 
 4 S. 21 15.15 1.93 Slightly unclean; mottled; high salt 
 
 3 44 Sq. 21 14.4 2.04 Overripe cream flavor; mottled; high salt 
 
 13 16 V. 22 13.45 2.16 Unclean, cowy flavor 
 
 10 21 D. 21 13.9 1.46 Old stale cream flavor 
 
 7 S. 14.2 1.93 Unclean; overripe cream; greasy body 
 
 1 S. 16 13.15 .8 Overripe cream flavor; mottled 
 
 17 16 D 13.45 1.4 Poor cream; body not good 
 
 8 17.05 2.74 Overripe cream flavor ; short grain and slightly greasy ; high salt 
 
 5 110 Sq 13.6 2.69 Briny flavor; bad grain ; mottled ; slightly gritty 
 
 11 S. 20 14.65 2.51 Oily to fishy flavor; high salt 
 
 9 12 V. 23 14.15 1.22 Cheesy flavor; mottled and uneven color 
 
 19 14.45 1.73 
 
 Sq. = Squeezer; S. = Simplex; D. = Disbrow; V. = Victor; B. rr Box churn. 
 
 Score, 96 ; water, 14.5 per cent. ; salt, 1.28 per cent. 
 
 The butter in the third entry that scored lowest was made as 
 follows : 
 
 Cream in fair condition, age 2 days, testing 37 per cent., was 
 ripened for 5 hours to an acidity of .55 per cent. Twenty-three per 
 cent, of starter was used. When churned it had a temperature of 
 51°, and the buttermilk was 53°. There were two washings at 54°, 
 and one working. 
 
 Score, 89 ; water, 14.15 per cent. ; salt, 1.22 per cent. 
 
12 
 
 FOURTH ENTRY. 
 
 
 
 
 S 
 
 
 
 
 
 08 
 
 
 
 
 
 
 
 6 
 
 
 
 O 
 
 
 fc 
 
 
 
 
 
 ^ 
 
 Creamery 
 
 
 
 
 a 
 
 
 
 
 
 fe 
 
 
 
 
 
 
 c 
 
 
 
 bC 
 
 
 H 
 
 
 w 
 
 < 
 
 fc* 
 
 8 
 
 Golden Creamery 
 
 95 
 
 1 
 
 
 2 
 
 Laton Co-op. Creamery 
 
 941/2 
 
 1 
 
 32 
 
 4 
 
 Pioneer Creamery 
 
 94 
 
 1 
 
 
 13 
 
 Ceres Creamery 
 
 94 
 
 2 
 
 
 17 
 
 Bodega Creamery 
 
 931/2 
 
 2 
 
 36 
 
 7 
 
 Univ. Farm Creamery 
 
 93 1/2 
 
 1-3 
 
 32 
 
 5 
 
 Fresno Creamery 
 
 93 
 
 1-2 
 
 32 
 
 11 
 
 Castroville Creamery 
 
 921/2 
 
 1-3 
 
 
 6 
 
 Dairy Delivery Creamery 
 
 921/2 
 
 1 
 
 
 14 
 
 Elk Grove Creamery 
 
 92 
 
 2 
 
 40 
 
 1 
 
 Eclipse Creamery 
 
 91 
 
 1-2 
 
 32 
 
 9 
 
 Bay View Creamery 
 
 91 
 
 3-6 
 
 35 
 
 12 
 
 Woodland Creamery 
 
 91 
 
 1-4 
 
 
 16 
 
 Suisun Creamery 
 
 91 
 
 1-3 
 
 41 
 
 21 
 
 Diamond Creamery 
 
 91 
 
 2-5 
 
 34 
 
 3 
 
 Turlock Creamery 
 
 901/4 
 
 1-3 
 
 29 
 
 10 
 
 
 891/2 
 
 1-2 
 
 38 
 
 20 
 
 
 8 8 1/2 
 
 3-5 
 
 
 18 
 
 
 8 8 1/2 
 
 2-3 
 
 32 
 
 19 
 
 
 88 
 
 3-6 
 
 34 
 
 15 
 
 
 87 
 
 2 
 
 35 
 
 154 
 
 180 
 150 
 
 160 
 
 180 
 
 180 
 
 15 
 26 
 15 
 3 
 20 
 18 
 15 
 15 
 10 
 
 18 
 21 
 
 U a, 
 
 
 - Z 
 
 S ft 
 
 s s 
 
 ft 
 
 3 
 
 
 50 
 
 54 
 
 54 
 
 8 
 
 .5 
 
 48 
 
 52 
 
 52 
 
 14 
 
 .5 
 
 49 
 
 56 
 
 60 
 
 14 
 
 
 54 
 
 62 
 
 64 
 
 18 
 
 .55 
 
 55 
 
 57 
 
 62 
 
 
 
 .52 
 
 52 
 
 56 
 
 52 
 
 16 
 
 
 46 
 
 52 
 
 56 
 
 20 
 
 .46 
 
 50 
 
 52 
 
 52 
 
 12 
 
 
 51 
 
 58 
 
 62 
 
 12 
 
 .35 
 
 58 
 
 60 
 
 62 
 
 44 
 
 .47 
 
 56 
 
 58 
 
 63 
 
 24 
 
 
 60 
 
 62 
 
 58 
 
 18 
 
 .57 
 
 55 
 
 58 
 
 57 
 
 12 
 
 .52 
 
 48 
 
 
 58 
 
 10 
 
 .58 
 
 52 
 
 56 
 
 58 
 
 15 
 
 
 54 
 
 58 
 
 56 
 
 10 
 
 .56 
 
 56 
 
 57 
 
 60 
 
 3 
 
 
 54 
 
 56 
 
 56 
 
 
 .69 
 
 57 
 
 59 
 
 57 
 
 12 
 
 
 56 
 
 57 
 
 59 
 
 12 
 
 .6 
 
 48 
 
 54 
 
 66 
 
 Average 
 
 91.53 
 
 34 
 
 16 
 
 14 
 
 .53 
 
 58 
 
 The butter in the fourth entry that scored highest was made as 
 follows : 
 
 Cream which had been graded, and which was 1 day old, was 
 ripened with 15 per cent, of starter, at a temperature of 58° for 3 
 hours. Before churning it was cooled to 50°, and held for 1 hour. 
 The butter came in 45 minutes. There was one washing at the same 
 temperature as the buttermilk, 54°, and but one working. The result 
 was butter of a fine clean flavor, and having good body and texture. 
 
 Score, 95 ; water, 13.45 per cent. ; salt, .85 per cent. 
 
13 
 
 AUGUST 1, 1910. 
 
 o 
 
 >> 
 
 a 
 
 •J* 
 
 a* 
 
 o 
 
 ID 
 
 M 
 
 u 
 
 > 
 
 O 
 
 — 
 
 "o 
 
 00 
 
 Criticisms 
 
 8 
 
 12 
 
 s. 
 
 
 13.45 
 
 .85 
 
 
 2 
 
 12 
 
 s. 
 
 18 
 
 12.85 
 
 1.31 
 
 
 4 
 
 
 s. 
 
 20 
 
 15.6 
 
 2.23 
 
 Rich, but slightly metallic 
 
 13 
 
 15 
 
 D. 
 
 
 11.65 
 
 1.31 
 
 Clean, but lacking richness 
 
 17 
 
 70 
 
 Sq. 
 
 19 
 
 13.55 
 
 1.25 
 
 
 7 
 
 18 
 
 S. 
 
 20 
 
 13.46 
 
 1.44 
 
 Slightly unclean 
 
 5 
 
 
 s. 
 
 15 
 
 13.75 
 
 1.25 
 
 Foreign flavor 
 
 11 
 
 140 
 
 Sq. 
 
 
 14.3 
 
 2.28 
 
 Slight old cream flavor 
 
 6 
 
 12 
 
 S. 
 
 
 13.45 
 
 1.94 
 
 Trifle unclean 
 
 14 
 
 18 
 
 V. 
 
 22 
 
 13.95 
 
 1.48 
 
 Not clean flavor 
 
 1 
 
 16 
 
 V. 
 
 22 
 
 13.55 
 
 2.28 
 
 Overripe flavor; weak body; mottled; high salt 
 
 9 
 
 
 B. 
 
 20 
 
 13.8 
 
 2.28 
 
 Old cream flavor 
 
 12 
 
 22 
 
 D. 
 
 
 13. 
 
 1.48 
 
 Soft body; badly mottled 
 
 16 
 
 14 
 
 D. 
 
 20 
 
 14.15 
 
 2.05 
 
 Stale cream flavor; high salt 
 
 21 
 
 
 S. 
 
 24 
 
 14.6 
 
 2.8 
 
 Cheesy flavor ; gritty 
 
 3 
 
 15 
 
 s. 
 
 22 
 
 13.4 
 
 2.11 
 
 Old cream flavor ; mottled ; high salt 
 
 10 
 
 12 
 
 s. 
 
 20 
 
 13.7 
 
 1.43 
 
 Old cream flavor 
 
 20 
 
 14 
 
 V. 
 
 22 
 
 14.75 
 
 2.34 
 
 Old cream flavor ; slightly fishy flavor 
 
 18 
 
 12 
 
 s. 
 
 22 
 
 13.2 
 
 3.88 
 
 Fishy flavor ; gritty 
 
 19 
 
 16 
 
 V. 
 
 19 
 
 13.5 5 
 
 1.71 
 
 Very cheesy flavor 
 
 15 
 
 21 
 
 D. 
 
 23 
 
 12.4 
 
 1.54 
 
 Poor cream flavor 
 
 20 13.62 1.87 
 
 * Sq. rz Squeezer; S. = Simplex; D. = Disbrow; V. =. A r ictor; B. =: Box churn. 
 
 The butter in the fourth entry that scored lowest was made as 
 follows : 
 
 Slightly acid cream, testing 35 per cent., was ripened to .6 per cent, 
 acidity at 54°, without the use of starter. The time held before 
 churning was 12 hours, when it was cooled to 48°. Churning was 
 continued for 40 minutes, until the butter came in irregular granules 
 the size of barley. The buttermilk temperature was 54°, but the wash 
 water was at 66°. There was one washing, and two workings. 
 
 Score, 87; water, 12.4 per cent.; salt, 1.54 per cent. 
 
14 
 
 FIFTH ENTRY. 
 
 H 
 
 12 
 9 
 5 
 
 10 
 2 
 6 
 3 
 4 
 8 
 
 11 
 1 
 7 
 
 13 
 
 Creamery 
 
 Golden Creamery 
 Castroville Creamery 
 Suisun Creamery 
 Bodega Creamery 
 Ceres Creamery 
 Santa Ysabel Creamery 
 Pioneer Creamery 
 Salinas Creamery 
 Fresno Creamery 
 Univ. Farm Creamery 
 Calif. Poly. Creamery 
 Standish Creamery 
 
 Average 
 
 0j 
 
 O 
 o 
 0Q 
 
 s 
 
 08 
 V 
 
 O 
 
 c 
 
 a 
 
 M 
 
 "3 
 
 33 
 
 N 
 
 S 
 
 OS 
 
 s 
 
 CJ 
 
 o o 
 
 .s 
 
 3 5 
 
 5* 
 
 be 
 
 e 
 
 g p, 
 
 D 
 
 s 
 
 OS 
 
 95% 
 
 1 
 
 
 
 18 
 
 
 
 42 
 
 54 
 
 56 
 
 58 
 
 94% 
 
 1-2 
 
 
 
 14 
 
 16 
 
 6 
 
 50 
 
 54 
 
 60 
 
 94% 
 
 1-2 
 
 38 
 
 
 18 
 
 1 
 
 54 
 
 52 
 
 56 
 
 56 
 
 94 
 
 2 
 
 33 
 
 
 25 
 
 18 
 
 55 
 
 53 
 
 56 
 
 62 
 
 94 
 
 1-2 
 
 
 
 6 
 
 12 
 
 
 52 
 
 60 
 
 60 
 
 93% 
 
 3-6 
 
 34 
 
 
 
 12 
 
 
 55 
 
 56 
 
 58 
 
 93% 
 
 1 
 
 31 
 
 152 
 
 18 
 
 14 
 
 5 
 
 49 
 
 57 
 
 62 
 
 93% 
 
 1-2 
 
 30 
 
 
 30 
 
 2 
 
 58 
 
 50 
 
 52 
 
 61 
 
 93 
 
 2 
 
 31 
 
 
 18 
 
 14 
 
 
 50 
 
 53 
 
 54 
 
 93 
 
 1 
 
 27 
 
 
 30 
 
 16 
 
 65 
 
 50 
 
 60 
 
 52 
 
 91% 
 
 2-3 
 
 26 
 
 180 
 
 15 
 
 6 
 
 57 
 
 52 
 
 56 
 
 58 
 
 91% 
 
 2 
 
 28 
 
 
 
 
 
 56 
 
 58 
 
 56 
 
 87% 
 
 1 
 
 31 
 
 
 10 
 
 12 
 
 
 52 
 
 57 
 
 60 
 
 93.03 
 
 2 
 
 32 
 
 
 18 
 
 11 
 
 55 
 
 52 
 
 56 
 
 58 
 
 The butter in the fifth entry that scored highest was made as 
 follows : 
 
 Graded cream 1 day old was ripened at 62° to .42 per cent, acidity 
 by the aid of 18 per cent, of starter. It was then cooled to 54° and 
 churned immediately. The buttermilk and wash water were 56° and 
 58°. Standard culture, and approved equipment were used. 
 
 Score, 95% ; water, 13.65 per cent. ; salt, 1.43 per cent. 
 
15 
 
 SEPTEMBER 26, 1910. 
 
 6 
 
 
 H 
 O 
 
 o 
 
 > 
 O 
 
 3 
 
 "o 
 
 "3 
 w. 
 
 Criticisms 
 
 12 
 
 14 
 
 s. 
 
 
 13.65 
 
 1.43 
 
 Clean and rich 
 
 9 
 
 90 
 
 Sq. 
 
 22 
 
 15.45 
 
 1.83 
 
 
 5 
 
 12 
 
 V. 
 
 20 
 
 14. 
 
 1.83 
 
 
 10 
 
 70 
 
 Sq. 
 
 22 
 
 14.6 
 
 1.43 
 
 Clean flavor ; weak body 
 
 2 
 
 20 
 
 D. 
 
 
 12.45 
 
 1.6 
 
 
 6 
 
 17 
 
 V. 
 
 19 
 
 14.4 
 
 1.25 
 
 Not quite clean ; body trifle weak 
 
 3 
 
 14 
 
 s. 
 
 22 
 
 15.3 
 
 2. 
 
 Flat flavor; mottled 
 
 4 
 
 23 
 
 s. 
 
 22 
 
 15.1 
 
 1.94 
 
 Not quite clean flavor 
 
 8 
 
 
 s. 
 
 20 
 
 14.45 
 
 1.25 
 
 Trifle unclean 
 
 11 
 
 18 
 
 s. 
 
 19 
 
 15.1 
 
 1.25 
 
 Worked too much 
 
 1 
 
 18 
 
 s. 
 
 20 
 
 15.8 
 
 2.28 
 
 Foreign flavor 
 
 7 
 
 18 
 
 s. 
 
 18 
 
 12.2 
 
 1.94 
 
 Sour flavor ; overworked ; mottled ; gritty 
 
 13 
 
 16 
 
 s. 
 
 24 
 
 13.9 
 
 2.97 
 
 Rancid ; weak body ; gritty 
 
 21 14.34 1.77 
 
 * Sq. = Squeezer; S. = Simplex; D. — Disbrow; V. = Victor; E. = Box churn. 
 
 The butter in the fifth entry that scored lowest was made as 
 follows : 
 
 This butter was made in a creamery where all the sweet cream is 
 used for other purposes, and the sour cream left for churning. That 
 churned tested 31 per cent, fat, and was in poor condition. Ten 
 per cent, of starter was added, and ripening continued for 12 hours. 
 Before churning it was cooled to 52°. The granules were the size of 
 large peas. Buttermilk and wash water were 57° and 60°, respec- 
 tively. There was one washing and one working. 
 
 Score, 87% ; water, 13.9 per cent. ; salt, 2.97 per cent. 
 
16 
 
 SIXTH ENTRY. 
 
 H 
 9 
 
 11 
 4 
 5 
 
 
 
 a 
 
 
 
 
 
 Creamery 
 
 o 
 w 
 
 m 
 
 O 
 
 <j 
 
 "e3 
 
 O 
 
 3 
 
 re 
 
 
 ~z 3 
 
 03 
 
 O O 
 
 Calif. Poly. Creamery 
 
 95 
 
 2-3 
 
 38 
 
 
 
 V2 
 
 Ceres Creamery 
 
 941/2 
 
 1-2 
 
 
 
 
 10 
 
 Univ. Farm Creamery 
 
 94V4 
 
 1 
 
 27 
 
 180 
 
 18 
 
 2 
 
 Santa Ysabel Creamery 
 
 94 
 
 2-6 
 
 35 
 
 
 
 12 
 
 Castroville Creamery 
 
 94 
 
 1-2 
 
 
 
 24 
 
 19 
 
 Salinas Creamery 
 
 931/2 
 
 1-2 
 
 33 
 
 
 20 
 
 1 
 
 Pioneer Creamery 
 
 93i/ 4 
 93 
 
 1 
 
 30 
 
 154 
 
 22 
 
 14 
 
 Standish Creamery 
 
 93 
 
 3-4 
 
 28 
 
 
 
 
 Dairymen's Co-op. Cry. 
 
 92% 
 
 
 
 
 
 
 Bodega Creamery 
 
 921/4 
 
 3 
 
 36 
 
 
 20 
 
 16 
 
 Suisun Creamery 
 
 92 
 
 1-2 
 
 35 
 
 
 24 
 
 2 
 
 Visalia Co-op. Creamery 
 
 91 
 
 
 
 
 
 
 s>»*3 
 
 56 
 
 54 
 
 C 
 F Pi 
 
 3S 
 O 
 
 '3 
 
 Is 
 
 PQ 
 
 c3 
 * 
 
 a P. 
 f" 8 
 
 53 
 
 56 
 
 52 
 
 57 
 
 60 
 
 64 
 
 52 
 
 58 
 
 54 
 
 52 
 
 54 
 
 56 
 
 56 
 
 58 
 
 62 
 
 55 
 
 58 
 
 60 
 
 49 
 
 56 
 
 62 
 
 55 
 
 54 
 54 
 
 56 
 
 62 
 
 58 
 
 58 
 
 56 
 
 62 
 
 56 
 
 58 
 
 Average 
 
 93.27 
 
 33 
 
 .56 
 
 57 
 
 59 
 
 The butter in the sixth entry that scored highest was made as 
 follows : 
 
 Cream testing. 38 per cent., was received in good condition, age 
 2 to 3 days. It was ripened at 59° to an acidity of .56 per cent. The 
 use of starter is not reported. After cooling to 53°, and holding 30 
 minutes, it was churned until the butter granules were the size of 
 barley. Churning took 45 minutes. There were two washings at 52° 
 and 48°, respectively, and one working. 
 
 Score, 95 ; water, 13.75 per cent. ; salt, 1.37 per cent. 
 
 No method blank was received for the butter scoring lowest in 
 the sixth entry, but the fact that the butter scored 91 does not reflect 
 seriously on methods. One of the prominent criticisms was grittiness, 
 but later correspondence reveals that this was due to a temporary 
 defect in the brine system, rather than to intentional heavy salting. 
 
 Score, 91 ; water, 13.4 per cent. ; salt, 2.4 per cent. 
 
 FLAVOR. 
 The most important point to be considered in scoring butter is 
 flavor. The demand for a particular brand of butter may be traced 
 
 
17 
 
 NOVEMBER 21, 1910. 
 
 
 Jr.* 
 
 CD 
 
 > 
 
 o 
 
 o 
 3 
 
 
 Criticisms 
 
 9 
 
 15 
 
 S. 
 
 20 
 
 13.75 
 
 1.37 
 
 
 11 
 
 25 
 
 V. 
 
 
 14.25 
 
 2.23 
 
 Clean but flat 
 
 4 
 
 16 
 
 s. 
 
 18 
 
 14.05 
 
 1.37 
 
 Clean but flat; crumbly body 
 
 5 
 
 19 
 
 V. 
 
 18 
 
 11.55 
 
 1.83 
 
 Not quite clean : streaked 
 
 8 
 
 220 
 
 Sq. 
 
 22 
 
 13.35 
 
 1.6 
 
 
 3 
 
 27 
 
 S. 
 
 21 
 
 15.2 
 
 2.05 
 
 Not quite clean 
 
 7 
 
 15 
 
 s. 
 
 24 
 
 15.15 
 
 2.05 
 
 Briny flavor : streaked 
 
 12 
 
 
 
 
 16.1 
 
 1.83 
 
 Crumbly body 
 
 1 
 
 18 
 
 s. 
 
 18 
 
 12. 
 
 1.71 
 
 Not quite clean ; streaked color 
 
 6 
 
 
 
 
 14.35 
 
 1.65 
 
 Old flavor; gummy body 
 
 10 
 
 50 
 
 Sq. 
 
 20 
 
 14.5 
 
 2.63 
 
 Briny but clean ; weak leaky body ; gritty 
 
 2 
 13 
 
 14 
 
 V. 
 
 19 
 
 13.9 
 13.4 
 
 2.05 
 2.4 
 
 Unclean; stable flavor; high salt 
 Not clean ; weak body ; gritty 
 
 13.96 1.9 
 
 * Sq. = Squeezer; S. = Simplex; D. = Disbrow; V. — Victor; B. = Box churn. 
 
 almost directly to its quality, and butter of high quality, possessing 
 that delicate mild flavor, is always sold at a premium. Fully 90 
 per cent, of the unfavorable criticisms on flavor are due to conditions 
 of handling, over which the buttermaker has no control. Unclean, 
 cowy, barn} 7 flavors are the result of dirty methods. Stale, overripe, 
 and sour, are terms used to designate the flavors which are the result 
 of too long holding of cream. Kancicl flavor is a serious defect result- 
 ing from extensive decomposition, whereby the non-volatile fats are 
 acted upon by bacteria, become volatile and escape. Cheesy flavor is 
 the result of a fermentation, but this time it is the proteid materials — 
 casein in cream, curd in butter, which are acted upon. It is an 
 injustice to the consuming public that such cream be manufactured 
 into butter. Suggestions as to the improvement of raw material are 
 made later. 
 
 As a contrast to the large number of defects in flavor, for which 
 the buttermaker is not responsible, are the small number of criticisms 
 under flavor, due to methods of manufacture. They include fishy 
 flavor, oily flavor, and metallic flavor. The two former may be closely 
 associated, although oily flavor is perhaps the result of too high ripen- 
 
18 
 
 ing, churning, and working temperatures. Fishy flavor is generally 
 recognized by authorities on the subject to be the result of over- 
 working butter which is made from high acid cream. The remedy 
 for these defects is obvious. Metallic flavor is probably due to the 
 pasteurization of a rich cream. It is likely to occur when cream which 
 tests much over 35 per cent, is pasteurized. Metallic flavor may also 
 be due to holding milk or cream in rusty containers. 
 
 BODY. 
 
 Next in importance to flavor is body. Body refers to the firmness 
 or substance of the butter. On the San Francisco Dairy Exchange, 
 the body of butter classes as extras must be "firm and solid, with 
 perfect grain or texture, free from salviness." Under this head is 
 also included texture, or grain, which refers to the appearance rather 
 than to the firmness or substance. Perfect texture shows a grain 
 which may be spoken of as having a flinty appearance when a trier 
 full is broken. Body and texture influence the brine, both as to 
 appearance and amount. 
 
 Weak or greasy body is due to high temperatures and overworking, 
 whereby the fat is made to become soft, and grain is destroyed. 
 Cooling the butterfat quickly after churning and working at a low 
 temperature tends to produce a brittle, or crumbly body. Milky brine 
 is due to lack of thorough washing. Leaky butter is caused by a 
 lack of thorough incorporation of wash water, through washing in 
 a fine granular form with cold water, then working insufficiently. 
 Leaky butter is objectionable to consumers because of appearance. 
 The presence of this free moisture, however, is no indication of a 
 high moisture content. Dry body is caused by excessive churning, or 
 high churning temperatures. 
 
 The importance of proper temperatures and manipulations is 
 apparent. These can be determined only by a careful -study of local 
 conditions, with regard to season and the feed which the cows receive. 
 In the spring when pastures are opened, the percentage of soft fats 
 is usually increased, necessitating lower temperatures than at periods 
 of the year when the butterfat is harder as a result of dry feed. The 
 number of revolutions for working varies with the make of churn. 
 The only general rule to follow is to work sufficiently to dissolve salt, 
 prevent mottles, and leave butter with good texture. 
 
19 
 
 COLOR. 
 
 The most serious defects under color are mottles, wavy or streaked. 
 They refer to a difference or unevenness of color, and appear in butter 
 as irregular, lighter, and darker portions, and often as spots. 
 
 The general opinion regarding these defects seems to be that they 
 are the result of uneven salting. This is in part the cause, but an- 
 other factor enters, and that is the presence of buttermilk or casein 
 compounds. Salt as put into butter should be dissolved by the water 
 present, and a brine solution result. If butter contains casein com- 
 pounds, left in by failure to remove all the buttermilk, they are acted 
 upon and hardened by this brine solution. Consequently, when the 
 butter is worked streaks and spots result. Where these streaks and 
 spots occur the lighter portions are due to the presence of casein 
 compounds. The yellow and clear portions are free from these, and 
 the fat is surrounded by clear brine. Well washed butter very seldom 
 shows mottles, unless the salting is done unevenly. 
 
 Mottled or streaky butter, then, may be prevented by churning at 
 a low temperature to keep the butter in fine granules, washing thor- 
 oughly, and working sufficiently to insure equal distribution of salt. 
 Even under these conditions a certain amount of buttermilk will be 
 retained within the granules, but not sufficient to cause these defects. 
 
 Mottles or streaks do not necessarily detract from the palatability 
 and wholesomeness of butter, but the fact that present day markets 
 are governed, to a great extent, by appearances makes it the more 
 important that every buttermaker guard against them. 
 
 The demands of different markets in the state made impossible 
 any criticism regarding the shade of color. It was the general opinion 
 of the judges, however, that a large amount of California butter is 
 too light in color, the more so because the great activity which is 
 now going on among the manufacturers of butter substitutes. It 
 would seem clear to most creamerymen that the use of butter color 
 should be strongly advocated, especially at such times of the year as 
 when the natural color is light. However, a large number still cater 
 to certain markets regardless of the injury they work on themselves 
 in the long run. The competition of the so called substitutes has 
 barely begun, and with the present high price of butter no creamery- 
 man should fail to do all in his power to protect the dairy industry. 
 
 SALT. 
 
 It is surprising the number of gritty entries which were sent in 
 during the year. Grittiness from the standpoint of the consumer is 
 
20 
 
 a very serious defect, even more so than some of the minor defects 
 in flavor. It refers to an amount of salt in excess of that which the 
 water present in the butter can dissolve. It may be due to the inten- 
 tional use of a large amount or to uneven salting. There is no definite 
 relation between grittiness and salt content. Gritty samples were 
 found which contained as low as 1.8 per cent, salt, thus showing that 
 the defect is the result of improper incorporation. This general 
 defect under salt would seem to emphasize the need of more attention 
 to this part of the process of buttermaking. If the market calls for 
 a high salted butter, buttermakers will perhaps find no better guard 
 against grittiness than by wet salting, mixing just sufficient water 
 with the salt to partially dissolve it before adding to butter in the 
 churn. Excessive salting tends to cover flavor, good as well as bad. 
 Severe criticisms were not made on salt unless an extreme amount 
 was perceptible to the taste. The average salt content for the year 
 was 1.85 per cent., which may be taken as a very satisfactory per- 
 centage. The individual tests varied all the way from .8 per cent, to 
 3.88 per cent. 
 
 PACKAGE. 
 
 Any box or tub into which butter is put should be clean and 
 attractive, and the butter should be packed neatly in it. No cuts 
 were necessary under package, except in one or two instances where 
 the boxes were soiled, made of very rough lumber, or in which the 
 butter had not been carefully packed. One sample contained black 
 specks, which were presumably particles of grease which had worked 
 in through the bearings of the ripener or churn. It should never be 
 necessary to make criticisms on package, especially in a contest. The 
 manner in which a buttermaker packs his butter is an indication of 
 the neatness and care with which other parts of his work are done. 
 It is doubtful whether good butter in a poor package will find such 
 a ready sale as poor butter in a clean, neat, and attractive package. 
 The consumer cares for looks as well as taste. 
 
 WINNERS FOR THE YEAR, Av. Score 
 Highest average score 93.95 
 
 E. H. Hagemann, University Farm Creamery, Davis (not competing). 
 First prize cup 93.41 
 
 Simon Koppes, Ceres Creamery, Ceres. 
 Second prize cup 92.95 
 
 Ira King, Pioneer Creamery, Ferndale. 
 Third prize cup 92.87 
 
 A. Jensen, Castroville Creamery, Castroville. 
 Special prize cup for improvement in methods and quality 92.8 
 
 J. A. Jorgensen, Salinas Creamery, Salinas. 
 
21 
 
 CERTIFICATES OF MERIT. 
 
 Certificates of merit were issued to the above contestants, also to 
 the following: 
 
 M. Resendes, Bodega Creamery, Bodega 92.79 
 
 F. T. Aitken, California Polytechnic School Creamery, San Luis Obispo 92.7.1 
 
 L. Hansen, Santa Ysabel Creamery, Paso Robles 92.45 
 
 V. Baciarini, Suisun Creamery, Suisun 92.08 
 
 X. -T. Beck, Visalia Co-operative Creamery, Visalia 93.3 
 
 SUMMARIZED SCORES. 
 
 
 
 1 
 
 2 
 
 3 
 
 4 
 
 5 
 
 6 
 
 Av. 
 
 E. H. Hagemann 
 
 Davis 
 
 93% 
 
 93% 
 
 96 
 
 93% 
 
 93 
 
 94% 
 
 93.95 
 
 Simon Koppes 
 
 Ceres 
 
 92 % 
 
 94 
 
 91% 
 
 94 
 
 94 
 
 94% 
 
 93.41 
 
 Ira King 
 
 Ferndale 
 
 92 y 2 
 
 94% 
 
 90 
 
 94 
 
 93% 
 
 93% 
 
 92.95 
 
 A. Jensen 
 
 Madera-Castroville 
 
 93% 
 
 92 
 
 90% 
 
 92% 
 
 94% 
 
 94 
 
 92.87 
 
 M. Resendes 
 
 Bodega 
 
 94 
 
 91 
 
 92 
 
 93% 
 
 94 
 
 92% 
 
 92.79 
 
 F. T. Aitken 
 
 San Luis Obispo 
 
 92 
 
 93 
 
 95 % 
 
 89% 
 
 91% 
 
 95 
 
 92.75 
 
 L. Hansen 
 
 Paso Robles 
 
 92 
 
 93 
 
 94 
 
 88 
 
 93% 
 
 94 
 
 92.45 
 
 V. Baciarini 
 
 Suisun 
 
 92% 
 
 93% 
 
 89 
 
 91 
 
 94% 
 
 92 
 
 92.08 
 
 N. J. Beck 
 
 Laton- Visalia 
 
 93 
 
 93 
 
 95 
 
 94% 
 
 
 91 
 
 93.3 
 
 J. A. Jorgensen 
 
 Salinas 
 
 90% 
 
 93 
 
 93 % 
 
 
 93% 
 
 93% 
 
 92.8 
 
 AVERAGE FOR YEAR. 
 
 Av. Av. Av. 
 
 Date Score Score Moisture 
 
 1910 1909 1910 
 
 First entry 91.46 90.97 13.7 
 
 Second entry 91.84 92.34 14.75 
 
 Third entry 92.55 91.67 14.45 
 
 Fourth entry 91.53 92.31 13.62 
 
 Fifth entry 93.03 91.26 14.34 
 
 Sixth entry .'. 93.27 92.05 13.96 
 
 Av. 
 
 Av. 
 
 Moisture 
 
 Salt 
 
 1909 
 
 1910 
 
 13.7 
 
 1.88 
 
 13.6 
 
 1.96 
 
 13.2 
 
 1.73 
 
 12.8 
 
 1.87 
 
 13.2 
 
 1.77 
 
 13.3 
 
 1.9 
 
 Yearly average 
 
 92.2i 
 
 91.76 
 
 14.13 
 
 13.3 
 
 1.85 
 
22 
 
 LIST OF CREAMERIES TAKING PART 
 Bay View Creamery 
 Bodega Creamery 
 Bridgeport Creamery 
 California Creamery 
 California Cream and Butter Co. 
 California Polytechnic School Creamery 
 Casttoville Creamery 
 Cayucos Creamery 
 Central Creamery Company 
 Ceres Creamery 
 Corcoran Creamery 
 Dairy Delivery Company 
 Dairyman's Co-operative Creamery 
 Diamond Creamery 
 Dixon Creamery 
 Eclipse Creamery 
 Elite Creamery 
 Elk Grove Creamery 
 Fresno Creamery 
 Golden Creamery 
 Hicks Valley Creamery 
 Laton Co-operative Creamery 
 Lemoore Cream and Butter Co. 
 New Era Creamery 
 Pioneer Creamery 
 Richfield Creamery 
 Salinas Creamery 
 Santa Ysabel Creamery 
 Scott Valley Creamery 
 Sierra Creamery 
 Silva's Creamery 
 Standish Creamery 
 Stockton Creamery 
 Suisun Creamery 
 Tulare Co-operative Creamery 
 Turlock Creamery 
 University Farm Creamery 
 Visalia Creamery 
 Visalia Co-operative Creamery 
 Woodland Creamery 
 
 IN YEAR'S WORK. 
 Napa 
 Bodega 
 Manchester 
 Oakland 
 Fresno 
 
 San Luis Obispo 
 Cast rovi lie 
 Cayucos 
 Cayucos 
 Ceres 
 Corcoran 
 Gust in e 
 Tulare 
 Cayucos 
 Dixon 
 Beatrice 
 Nicasio 
 Elk Grove 
 Fresno 
 Etna Mills 
 Petaluma 
 Laton 
 Lemoore 
 Gustine 
 Fern dale 
 Corning 
 Salinas 
 Paso Robles 
 Etna Mills 
 Madera 
 Santa Rosa 
 Standish 
 Stockton 
 Suisun 
 Tulare 
 Turlock 
 Davis 
 Visalia 
 Visalia 
 Woodland 
 
 THE IMPROVEMENT OF QUALITY. 
 One of the most conspicuous features noticed in connection with 
 the second contest, as well as the first, is the poor quality of cream 
 which is generally received at California creameries. A study of the 
 summarized method blanks reveals that cream is delivered at ages 
 varying from one to nine days. There is no occasion to believe that 
 
23 
 
 patrons, who will not deliver cream oftener than every three or four 
 days, observe any precautions of handling or cooling the cream, and 
 it is obvious that no buttermaker is able to make an extra grade of 
 butter when compelled to work with a poor raw product. There is 
 little doubt but that most buttermakers who have competed in the 
 contest would have been in line for prizes had they been able to 
 control all ripening processes from the time when the cream which 
 they handled was separated. 
 
 The improvement of quality is one of the most serious problems 
 confronting creamerymen. The lack of a system of grading, whereby 
 quality would influence the amount of the patron's pay check, may 
 be taken as a cause of present conditions. There is little incentive 
 for the production of a high grade product on the part of the dairy 
 farmer, whose business is cream production, for the cost of improve- 
 ment is not met by a corresponding raise in price. The raising of 
 the standards of cream production will depend on the extent to which 
 creamerymen will cooperate. Aside from cooperation, they may do 
 much to educate their patrons. One of the strongest ways of impress- 
 ing upon patrons the necessity of cleanliness, and proper methods of 
 handling, is to set the example in the creamery. What inspiration 
 is there for a patron w T ho delivers his cream to a creamery, where the 
 receiving platform is a mixture of disorder and filth, where the sink 
 
 
 
 " " ; " 
 
 ■■-';:.,.'■"':': "k y - £ ". ■ 
 
 I i 
 
 i '£ f| 
 
 M ■*'•»■■■ 
 
 Cool c » t; a m i m m e d i at l i. \ 
 
 At XL K SEPARATING. PLACE 
 TANK OR BARREL WITH 
 TALL CONTAINERS T 
 RFX LIVE W A T SI R l>! R E CTL\ 
 FROM vv E L L. O V E R F LO \V 
 USE D F R STOCK. 
 
24 
 
 is always full of dirty greasy water for washing cans, and where the 
 weigh man himself is repulsive to look at. Such conditions are not 
 uncommon. Another means of interesting patrons is to create an 
 interest in the grade of butter turned out. Dairy farmers and 
 creamery patrons are proud to have their community noted for its 
 continuous supply of Extras, or for their creamery to win a prize cup. 
 Such are evidences of thrift. 
 
 As suggestions for improving quality, the following results 1 are 
 referred to : 
 
 EFFICIENCY OF CEEAM COOLER. 
 Rate of inflow, 75 gallons per hour. 
 Periods V 2 hour 1 hour 1 V 2 hours 
 
 Temperature air 89° 89° 89° 
 
 Temperature water 70 70 70 
 
 Temperature milk 96 83 77 
 
 Temperature milk, untreated 100 100 98 
 
 2 hours 
 
 2 V2 hours 
 
 88° 
 
 88° 
 
 70 
 
 70 
 
 75 
 
 74 
 
 97 
 
 95 
 
 The milk was heated to 100° F., and one can was put in the cooler, 
 which had water at a temperature of 70° running through it. In 
 two and a half hours it had been cooled to 74°. The can of milk 
 which was stood at air temperature cooled only to 95°. 
 
 1 California Agricultural Station Bulletin 209. 
 
25 
 
 EFFECT OF INSULATING 10-GALLON CANS IN DIFFERENT WAYS. 
 
 Milk kept in shade. 
 
 Start 1 hour 3 hours 5 hours 
 
 Temperature of air 99° 100° 99° 98° 
 
 [" Dry felt cover 60 62 65 66 
 
 Temperature of contents of can J Wet burlap cover .... 60 62 66 67 
 
 [No cover 60 61 78 82 
 
 The figures show that there was a raise of but 7° when cans were 
 insulated, while there was a raise of 22° in cans that were not 
 insulated. 
 
 OVERRUN. 
 
 The matter of overrun is an ever interesting and important subject 
 to every buttermaker. The method of calculation has been noted in 
 former circulars, but still it would seem that the proper method is 
 still vague to some of the contestants. Overrun must be calculated 
 from the fat paid for. It is a mistake to take the weights of cream 
 received and multiply the same by the per cent, of fat in the ripening 
 vat or churn, as determined by testing the same, unless payment is 
 made on that basis. 
 
 One method blank reports a 23 per cent, overrun, and the butter 
 when tested resulted as follows : 
 
 Water 12.40 
 Salt 1.54 
 
 Curd .91 
 
 14. So 
 100 — 14.85 = 85.15 left for fat. 
 The per cent, of overrun possible, when the resulting butter tests 
 So per cent., with no churning losses considered, would be 17.64 per 
 cent. 
 
 EXPLANATION. 
 
 Formula for calculating per cent, overrun is : 
 
 Pounds butter made — pounds fat paid for 
 
 x ton. 
 
 pounds fat paid for 
 If 85 per cent, of fat were in the butter, then 85 pounds of fat would 
 make 100 pounds of butter. 
 
 100 — 85 
 
 • X 100 = 17.64. 
 
 35 
 
 The difference between the reported overrun and the above would be : 
 
 23 — 17.64 = 5.36%. 
 In order for the butter in question to have given a 23 per cent. 
 
26 
 
 overrun, when no losses of any nature were considered, it would have 
 to have contained 16.25 per cent, water, or about 4 per cent, more than 
 was actually present. 
 
 One factor, however, may be considered in this connection. A 
 certain amount of shrinkage takes place in butter during' the shipping 
 and storing process. From the incomplete data at hand, it is impos- 
 sible to estimate this loss, but an average may be taken as 1 to 2 per 
 cent. It is possible for every buttermaker to determine his individual 
 loss, if he will make a careful test of the butter sent in to each contest, 
 and compare the same with the test made by this department. 
 
 In making moisture tests, there are several important factors which 
 must be kept in mind : 
 
 (1) Obtaining a representative sample. 
 
 (2) Preparation of sample to insure a homogeneous mixture of 
 constituents. 
 
 (3) Accurate scales and dry containers. 
 
 (4) Evaporating to constant weight. 
 
 THE BABCOCK TEST FOR BUTTERFAT IN BUTTER. 
 
 The present agitation among creamerymen all over the country 
 regarding the adoption of a fat standard in butter has resulted in a 
 renewed interest in the testing of butterfat in butter by the Babcock 
 test. There are several factors which influence the accuracy of the 
 Babcock test for butter, as compared with the gravimetric or official 
 method. First, the impracticability of using scales more delicate than 
 moisture scales ; second, the low specific gravity of butterfat, and the 
 large percentage of fat in butter ; third, the impossibility of getting 
 an exact reading, in bottles graduated not closer than .5 per cent. 
 
 "With the object in mind of testing the reliability of the Babcock 
 test for butter, all of the samples of butter sent in for the third entry 
 were tested by the methoel noted below. The results obtained were 
 encouraging when compared with those made by the official method. 
 
 Method. — Get a representative sample of butter by taking parts 
 from different places in churn, cube, or square. Prepare sample as 
 for moisture testing, by warming at a temperature not over 120° F., 
 until the butter becomes liquid. Shake thoroughly while cooling to a 
 solid form. Using the Torsion moisture scales, weigh exactly 9 grams 
 into a counterpoised porcelain dish which is provided with a lip for 
 pouring. Melt the 9 grams of butter over an alcohol flame, being 
 careful not to burn it, and pour into a 55 per cent, bottle. The butter 
 which adhered to the dish may be washed into the bottle bv using a 
 
27 
 
 half pipette of hot distilled water. Allow the mixture of fat and 
 water to cool, and add about one-half measure of acid. After run- 
 ning- in the tester the same as cream, place bottles in hot water at 
 135°, for 15 minutes. The fat column must be below the level of the 
 water, in order that it be brought to the proper temperature for 
 reading-, 135° F. The meniscus may be done away with by adding 
 one-fourth inch of glymol 2 to the bottles as they are taken from the 
 water bath. 
 
 CONTEST FOR 1911. 
 
 It is to be regretted that more buttermakers did not take part in 
 the year's work just closed. The lack of interest is hard to account 
 for. With the large number of creameries everywhere throughout 
 the state, there should be at least fifty entries sent in to every bi- 
 monthly contest. It is planned to begin the work in 1911, and it is 
 hoped that creamerymen will show sufficient interest to justify the 
 continuance of such. 
 
 All correspondence regarding the contests should be addressed to 
 
 Dairy Industry, 
 
 University Farm, 
 
 Davis, California. 
 
 Purdue Bulletin 145.