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Report of Committee on Butter¹

American Dairy Science Association

Idaho

C. A. Iverson

Iowa

Chris Jensen

North Dakota

N. E. Fabricius

Wisconsin

W. L. Slatter

Ohio

G. H. Wilster, Chairman

Oregon

ABSTRACT

It is the committee's belief that its function should center primarily on sponsoring activities that have for their purpose the improvement and standardization of the quality of butter as sold to the ultimate consumer. The butter industry should sponsor a vigorous, continuing research program involving the manufacture, storage, and merchandising of butter. The cooperation of equipment manufacturers, experiment stations, creameries, and merchandisers is necessary. An industry that manufactures and distributes 1.4 billion pounds butter per year must not stand still.

The following 4-point program is recommended:

1. IMPROVEMENT OF BUTTER QUALITY
   
   1. Object
      The butter manufactured should be brought into the highest possible grade. The creameries should manufacture butter of uniform composition, high quality, attractive color, and excellent keeping quality.
      
   2. Method of procedure
      
      1. All states, individually, should establish laws and/or regulations governing minimum sanitary requirements for producing and handling milk and cream, avoiding variations of regulations in the general geographical areas. This should include suitable standards for sediment content as well as standards for general quality.
         
      
      
   
   

¹ The Executive Board of the American Dairy Science Association has accepted the report of the committee on butter of the Manufacturing Section as a document which merits the serious consideration of all those who are striving to improve the quality and acceptability of butter.