CHAPTER VI 



GRADING MILK AND CREAM, AND 

 NEUTRALIZING ACIDITY 



THE grading of any commodity is not only good itself, 

 but it sets standards and ideals that are likely to influence 

 one's action in other directions. The idea of grades and of 

 definite packs has now become well established in agri- 

 culture, and the application of it will spread. Modern 

 marketing is largely a question of grades and packs. 



GRADING CREAM AND MILK 



The principle of paying according to quality is as 

 fundamental to good business in buying milk and cream 

 as it is in buying grain, live-stock, or other commodities. 

 However, the practicability of buying on quality must 

 always be considered even though the principle is correct. 

 Such conditions as the amount of product that is made, 

 the capacity of the apparatus in the creamery, way in 

 which the cream is delivered to the creamery, difference 

 in price, must not be overlooked. When only a few 

 hundred pounds of butter are made a day, it is not 

 possible to handle more than one grade. It pays to grade 

 in a big creamery where there are two or more ripening 

 vats, where there is enough butter in each grade to handle 

 in the normal way, and when the difference in price 

 warrants the additional expense. 



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