76 Kansas Academy of Science. 



it stimulates the dairyman to produce, handle and care for his 

 product in a more sanitary manner. This in itself is of great 

 value and importance, but if a more perfect system of cream 

 grading were adopted the same would apply equally as well, 

 and the producer would receive a more just recompense for his 

 endeavors, due to the larger percentage of first-grade cream. 

 The establishment of a standard for grading on a flavor and 

 odor basis is a problem for the dairy official, not the bac- 

 teriologist. 



SUMMARY. 



1. The quality of cream is not correctly determined when 

 graded on an acid basis alone. 



2. There is a direct relationship existing between the micro- 

 bial flora and the quality of cream. 



3. The quality of cream can be accurately determined by 

 flavor and odor. 



Department of Bacteriology, Kansas Agricultural Experiment 

 Station. 



