De geschiedenis van de ontwikkeling van de Nederlandsche zuivelbereiding in het laatst van de negentiende en het begin van de twintigste eeuw
1931
Croesen, V.R.IJ.
At the end of the 19th century Dutch butter was losing its reputation. After the introduction of margarine about 1870, some dishonest merchants took the opportunity to sell an adulterated article as pure butter. Although the amount of adulterated butter was a small fraction of total output, it did great harm to the Dutch butter trade abroad.Many farmers were slow in adopting the more scientific methods of dairying practised on large farms in Denmark.The depreciation of the butter became a challenge for the government and for dairy farmers. Butter Control Stations under government supervision were readily founded all over the country and farmers who entered the scheme of supervision were allowed to use a government buttermark, guaranteeing that the butter was pure. A parallel control system was made for cheese production. At the same time, production methods were improved by agricultural education.The Government marks succeeded in greatly enhancing the reputation of the Dutch butter and cheese.About the beginning of the 20th century factories gradually took over the production of dairy products from the farmer.
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