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Factors Affecting Economical Manufacture, Uniformity in Composition and Quality of Butter

Dairy Industry Division, University of California, Davis

ABSTRACT

The Bureau of Dairying, United States Department of Agriculture, cooperating with the Dairy Industry Division, University of California, started an extension program in 1922 for the standardization and improvement of butter in California. This program is based on the voluntary cooperation of creameries throughout the State who furnish samples of butter for scoring and other samples taken from the churn to be analyzed by the Kohman Method. The scoring and analyzing is done in the so-called "Butter Standardization Laboratory" where detailed records are kept and duplicate copies are returned to each creamery. The findings of this Laboratory are used as a guide in the standardization and improvement of the butter made in those creameries.

The first report on the progress of this program was published in Bulletin 443 of the California Agricultural Experiment Station by F. H. Abbott who continues to be in charge of the work he began twelve years ago.