GRADING MILK AND CREAM 271 



perishable product. No cream, regardless of how it is 

 produced or handled, is fit to make into a high quality of 

 butter when four days old. Where attempts are made 

 to keep cream several days, the conditions under which it 

 is kept are usually such as to check the development of 

 the lactic acid bacteria; and the more these germs are 

 checked the more favorable the conditions for the de- 

 velopment of other kinds. 



Every creamery man before starting to grade cream 

 should consider his local conditions and fully satisfy him- 

 self whether the advantages afforded are sufficient to 

 cover the extra labor and expense which this system of 

 handling cream involves. To divide the cream into two 

 separate grades requires an extra cream vat, an extra 

 churning, extra work in handling the cream and butter, 

 extra work in marketing the butter and extra work in 

 paying for the cream. 



