MILK AND CREAM TRADE. 105 



milk. Both processes remove dirt that may be in the 

 milk, but with clean milk there appears to be little or 

 no advantage in filtering or clarifying. 



" Certified " milk is produced under specially good 

 sanitary conditions, and such milk usually sells in 

 large cities for a much higher price than average milk. 



" Modified " milk has its composition changed 

 according to special requirements of the human 

 system, and is usually prepared for infants under med- 

 ical direction. 



Commercial cream should contain about twenty per 

 cent. fat. This branch of the dairy business is one of 

 the most profitable, and has this advantage, that the 

 skim-milk is available in good condition for young 

 stock. A hand or small power centrifuge is conve- 

 nient for producing commercial cream. When custom- 

 ers ask for cream testing thirty or forty per cent, fat, 

 they should pay for it according to its fat content 

 Cream testing forty per cent, fat is worth nearly twice 

 as much per gallon as cream testing twenty per cent, 

 fat. 



Heating the cream to 140 or 160 degrees will 

 improve its keeping quality, but renders it some- 

 what thin in appearance, hence is looked upon 

 with suspicion by customers. The addition of vis- 

 cogen (sucrate of lime) has been recommended in 

 order to restore the viscosity of pasteurized cream, 

 but this may be regarded as a harmless adulterant. 



Whipping-cream should be at least twenty-four 

 hours old from the separator, or after pasteurization, 

 and should be cold at the time of preparing. 



