OU IMI'HUVIXU QUALITY OP MILK AND CREA^L 



fully understand how properly to care for a cream sep- 

 arator. It sometimes happens that separators are used 

 several times without being properly cleaned, and in 

 some instances the.y are placed and used in some con- 

 venient but dark and dirty corner of the barn. Cream 

 separated under the above mentioned conditions is brought 

 into contact with many undesirable bacteria, and l)ad 

 flavors are the natural result. It frequently happens that 

 cream is not cooled to a low temperature and properly 

 cared for after it is separated on the farm, and often it is 

 of uncertain age when delivered at the creamery. 



In some localities competition exists between creameries 

 or between city milk contractors and a creamery, and in 

 order to prevent patrons of a creamery leaving it for an- 

 other, or for a city market, creameries sometimes make a 

 practice of allowing or compelling their managers to ac- 

 cept old cream and milk of an inferior quality. It is evi- 

 dent, therefore, that no material improvement can be made 

 in the quality of creamery butter until some improvement 

 is caused to be made in the care of milk and cream on the 

 farm, and the condition of milk and cream when delivered 

 to the creamery. 



It is evidentl}^ not wholly the lack of knowledge on the 

 part of the dairy farmer that is responsible for the con- 

 dition of his product. It is more often due to hal)itual 

 carelessness, and a failure to fully realize his responsil)i]ity 

 in the matter of cleanliness, low temperature and i)rompt 

 delivery of a perishable food product. 



It seems necessary to overcome this condition before any 

 great progress can be made in securing a better product 

 from the farm. 



With this ol)ject in view, 



A PLAN FOR GRADING OR SCORING MILK AND 



CREAM 



at the time of receiving at the creamery, and grading the 

 price paid patrons has been worked out and put in sue- 



