It has been a common practice for some years for Iowa creameries to send samples of butter to the Iowa Experiment Station for chemical analysis. These analyses reveal the fact that there is considerable variation in the chemical composition of butter manufactured in the various creameries. At times there are large variations in the composition of butter manufactured in the same creamery.
A project was initiated in 1980 to determine the extent of such irregularities and at the same time to assist the creameries to manufacture butter of a more uniform chemical composition. Similar work was carried on by the University of California as early as 1925; Oregon State College began a similar project in 1929. The Land O’Lakes Company, of Minneapolis, Minn., has maintained a service laboratory for its group of creameries for several years. During recent years service laboratories have been established by various butter marketing groups as well as by some of the Agricultural Experiment stations.
Mortensen, M.; Breazeale, D. F.; Meyer, C. H.; and Michaelian, M. B.
"Standardization of Iowa butter,"
Bulletin: Vol. 31
, Article 1.
Available at: https://lib.dr.iastate.edu/bulletin/vol31/iss358/1