A Study of South Dakota Butter with Suggestions for Improvements

At the South Dakota State Dairymen and Buttermakers’ convention held at Mitchell in the month of October, 1907, the question of improving the quality of South Dakota butter was discussed from many points of view. It was realized that dairy products from this state, in quality, should second to none. On eastern markets, in competition with dairy products from various portions of the United States, there should be a special demand, at special high prices, for South Dakota dairy products. This state is favored with all the favorable natural conditions for producing the best possible quality of dairy products. If this state is not doing this now, the fault is with those who produce, handle, and manufacture the raw product, and not due to any unfavorable natural surroundings. Fortunately this is the situation. The former can be regulated, while it is more difficult to control the latter. All acquainted with the dairy situation in this state realize, that as a whole there is room for much improvement in the quality of butter manufactured. With a view of more definitely locating the specific dairy troubles, suggesting possible remedies, and stimulating additional interest in the making of a larger quantity of improved quality of butter a co-operative butter contest under the auspices of the State Dairy Association and the Dairy Department of the Experiment Station was instituted