Creamery Inspection Data

Abstract

During the summers of 1918 and 1919, the authors jointly or separately visited approximately 150 creameries situated in the following states: Alabama, Arizona, California, Colorado, Illinois, Indiana, Iowa, Kansas, Michigan, Minnesota, Mississippi, Missouri, Nebraska, New York, North Carolina, Ohio, Oklahoma, South Carolina, Tennessee, Texas, Utah, Virginia, West Virginia, Wisconsin, and Wyoming. Of these creameries, each of 70 manufactured 500,000 or more pounds of butter per year. Eighty of them manufactured respectively less than 500,000 pounds of butter per year. The total output of the entire group of creameries as reported by their managers was approximately 200,000,000 pounds of butter. In each plant visited, the information recorded was combined from the word of the managers, from the records of the creamery, and from direct observation. The information sought included the total amount of cream received, and the percentages of t3ais total obtained from shipping stations, from single shippers, by cream routes, and by delivery by the patron directly. Where cream was shipped, the range of distance covered by such shipmeats was approximated. Concerning the stock itself, the range of fat content, acidity, and basis of grading, if any, were recorded. With reference to methods of manufacture, the use and type of neutralizer, if any, and the methods of application were observed. The method, temperature, and time of pasteurization were recorded. The character and percentage of starter used were noted. Details of churning, when obtainable, were described. Concerning the re~ulting product, the factory grading, the percentage represented in each grade and the amount of salt used were tabulated, and finally the score of the different grades of butter manufactured and the methods of marketing were discussed with the management of each creamery.