A PLAN FOR IMPROVING THE QUALITY OF 



MILK AND CREAM FURNISHED 



CREAMERIES. 



During the past few years but little improvement has 

 been made in the quality of creamery butter; this too, 

 in spite of the fact that creamery butter makers, as a 

 class, have never before been so well informed regard- 

 ing their work. Never before have they been able to 

 make use of as good machinery and special apparatus, 

 and never before has a line quality of butter been more 

 eagerly sought after by the consuming public. 



In many instances, the quality of creamery butter has 

 become poorer in spite of the above-mentioned improved 

 conditions. 



The reason is seemingly found in the gradual change 

 which has taken place in the methods employed by dairy 

 farmers in delivering their product to the creameries. 

 This change has resulted in the acceptance and use by 

 creamer}' men of a poorer grade of milk, and more par- 

 ticularly, a poorer grade of cream for butter making. 

 For several years creameries, as a rule, received whole 

 milk only from their patrons, separating and retaining 

 the cream at the creamery. With the invention, develop- 

 ment and distribution of small cream separators operated 

 by hand or other light. power, there occurred a gradual 

 change or drifting away from the so-called whole milk 

 system. 



Under present conditions, a very large percentage of 

 cream used for butter nuiking is separated from the milk 

 on farms. ^Many farmei^ are not as yet familiar with 

 the principles of dairy bacteriology, and some do not 



