124 RECEIVING MILK AND 



dard of classification, the commercial practicability of the classi- 

 fication is of the greatest ultimate importance. One of the ob- 

 stacles in the way of the general adoption of cream grading has 

 been that the classifications of grades have often been far too 

 exacting and complex to make their operation successful. In 

 such cases, after a few abortive attempts at grading the whole 

 principle of grading was declared impracticable and was aban- 

 doned. The adoption of a classification that corresponds more 

 nearly with actual commercial conditions, though it may be far 

 from ideal, usually is conducive of better net results, than at- 

 tempts at the use of a classification that borders perfection, but 

 that is commercially impossible under prevailing conditions. For 

 the great majority of creameries, a classification of two grades is 

 all that may reasonably be expected. Creameries that supply a 

 limited, very critical trade, demanding a superior product may 

 find it advantageous to make three grades. In such cases the 

 following classification may be desirable : 



Grade I. Cream that is sweet or practically so and free from 

 all objectionable odors and flavors. 



Grade II. Cream that is sour but otherwise free from objec- 

 tionable odors and flavors. 



Grade III. Cream that does not comply with the require- 

 ments of Grades I and II but which is free from putrefaction. 

 In this class would fall cream that may have objectionable odors 

 and flavors, such as weedy, garlic, curdy, gassy, yeasty and other 

 off-flavors. All cream containing decaying matter or other sub- 

 stances of putrefaction should be rejected. 



For creameries whose trade requirements do not discriminate 

 between extra fine and fair quality and who are not in a position 

 to secure a materially higher price for the superior quality, the 

 following classification of grades is recommended : 



Grade I. Cream that is sweet or moderately sour, but free 

 from objectionable flavors and odors. 



Grade II. Cream that is free from decaying and putrefactive 

 matter but which may be sour and contain objectionable odors 

 and flavors, such as weedy, garlic, cheesy, gassy, yeasty and 



