MARKETING MILK 69 



the minimum labor and usually bringing fair re- 

 turns. The perfection of the paper, non-returnable 

 package makes possible the building up of a trade 

 for cream among retail consumers, without the an- 

 noying labor connected with the handling of glass 

 bottles, the distribution being made by grocers or 

 milkmen in connection with their regular business. 

 The same care of milk for this purpose is required 

 as where milk is shipped or retailed. 



Where hand-separator cream is delivered to the 

 creamery better care is required than is often given 

 it. Cream should be delivered at least every other 

 day, milk should not be allowed to stand in the 

 barn, cream should be cooled immediately after 

 separating, warm cream should not be mixed with 

 cold cream, and the cream should be kept sweet 

 until delivered. Unless the purchaser requires the 

 thin cream, the richer it is, up to 45 per cent, of fat, 

 the better it is and the less serum there is to de- 

 teriorate. It is the sugar of the serum which most 

 rapidly undergoes the change. The separator should 

 be washed after each using. Careful experiments 

 show that no amount of rinsing by running warm 

 water through it is a substitute for thorough wash- 

 ing with a brush. 



