270 CREAMERY BUTTER MAKING 



Since sour cream containing less than 30% fat can not 

 be satisfactorily pasteurized and since rich cream has the 

 further advantages mentioned on page 237, the richness 

 of cream may well be considered in grading. 



The basis for grading cream must necessarily vary 

 under different conditions. 



A Rapid Acid Test for Cream. Such a test is de- 

 scribed on page 81, and can be used for milk as well 

 as for cream. If a higher standard of acidity is to be 

 fixed than the one employed on page 81, the only change 

 necessary is to make the solution stronger. 



For tests employed in general grading of milk and 

 cream, see Chapter XXII. 



Frequent Deliveries vs. Grading. Many no doubt 

 could save themselves the trouble and expense of grading 

 by insisting that cream be delivered more frequently. 

 Cream produced and handled under the best conditions 

 will not make the highest quality of butter when allowed 

 to become three or four days old. While there is plenty 

 of room for improvement at the farms in the matter of 

 securing better cream, it is believed that more poor butter 

 is produced at the present time as a result of infrequent 

 deliveries of cream than from unsanitary conditions at 

 the farms. 



Many of our local creameries have the matter of gath- 

 ering cream entirely in their own hands, and, while there 

 are no statistics to offer, it seems that it would be less 

 expensive for many such creameries to gather cream more 

 frequently than to attempt to grade; and what is of no 

 small importance, it would create less dissatisfaction 

 among the patrons. 



It is well known that cream will rot just like any other 



