118 RECEIVING MILK AND CREAM 



CHAPTER VI. 

 RECEIVING MILK AND CREAM. 



When the milk or cream is received by the creamery, or 

 cream station and before it enters the manufacturing process, it 

 is graded, weighed, sampled and "dumped" and the cans are 

 washed, rinsed, steamed and dried and retagged preparatory to 

 returning. 



Grading of Cream, Importance. iFrom the standpoint of 

 improving the quality of cream received by the creamery the use 

 of an efficient system of cream grading is all important. Until 

 recent years the cream grading has received very little attention 

 by our creameries. Little, if any grading was done and the same 

 price was paid for good and poor cream. This has resulted in 

 a general depreciation of the quality of the cream furnished by 

 the farmer, there was no material inducement to the farmer to 

 make a special effort in the care of the cream on the farm. 

 Unless his personal pride and decency prompted him to produce 

 a clean, sanitary and properly cooled cream, he was all too ready 

 to follow the line of the least resistance and pay no attention 

 to the quality of the cream he furnished. In fact, the failure of 

 the creamery to grade cream put a premium on shiftless and 

 careless handling of cream on the farm and on the receipt of 

 poor cream in the factory. 



In consequence of this disregard for quality of raw material, 

 much of the butter annually reaching the market was of un- 

 satisfactory quality, the keeping property of much of this but- 

 ter was inferior, causing it to come out of storage in deteriorated 

 condition, large quantities of butter had to be sold under market 

 quotations, inviting keen competition by foreign butter and but- 

 ter substitutes and rendering the establishment of a reputation 

 for American butter in foreign countries exceedingly slow and 

 difficult. 



Development of Cream Grading. Within the last five to 

 ten years, the pure food wave that has swept the country awaken- 

 ing the public to a keener appreciation of the value of whole- 

 some food products of good quality, the realization on the 



