IMPROVING QUALITY OF MILK AND CREAM. 67 



at least twice each mouth; the average of these scores has 

 been accepted as a basis for grading the price per pound for 

 butterfat. 



It is a well-known fact that many dairymen who produce 

 clean milk or cream of excellent quality become disgusted 

 when on delivering at the creamery they receive the same 

 price per pound for butterfat as does the patron who 

 furnishes an inferior product from some neighboring farm. 

 Under such conditions there can be but little incentive for 

 a producer to continue to be painstaking, or to make an at- 

 tempt to further improve the quality of his product. 



The system of scoring or grading milk or cream and 

 grading the price paid creamery patrons for butterfat ac- 

 cording to the quality or condition of the milk or cream 

 from which that fat is obtained, would seem to be emi- 

 nently just to the producer as well as to the creamery. 

 While a part of the work of grading can be done by the 

 use of tests which give results directly expressed by fig- 

 ures, other parts of the work are dependent solely upon the 

 good judgment, ability and honesty of the person who has 

 the work in charge. 



In some instances it will be possible and desirable for 

 creamery managers personally to score or grade the milk 

 of their patrons. In other cases it ^vill doubtless be pos- 

 sible and much more desirable for a group of creameries 

 in the same locality to combine for the purpose of employ- 

 ing an expert who would do the scoring for each. This 

 system would at least insure uniform methods and uniform 

 standards among neighboring creameries. With fresher, 

 cleaner, better flavored milk and cream delivered regularly 

 to our creameries, the quality of New Hampshire creamery 

 butter can be still further improved, and higher prices real- 

 ized in the market and on the farm. 



