CHAPTER XXXII. 



GRADING CREAM AND MILK. 



As long as bad cream and milk continue to be accepted 

 by creameries, just so long will grading remain a desirable 

 practice. Statistics show that in spite of the rapid ex- 

 tension of inspection and educational work, there has been 

 a distinct deterioration in the quality of butter in recent 

 years, caused undoubtedly by increasing supplies of in- 

 ferior cream. The general acceptance of such cream 

 must be attributed to the present strenuous competition 

 in the creamery sections. 



It has been argued that because of this very competition 

 the grading of cream would be impracticable. This may 

 be true, to some extent at least, where grading is done 

 solely with a view to paying farmers according to the 

 quality of cream delivered, and while such a basis of 

 payment is entirely just (and because of this should be 

 employed), it is too well known that creameries have lost 

 patronage by its adoption. 



Grading to Improve Butter * There is, however, 

 another important side to the grading of cream which of 

 itself should justify its adoption, and that is the improve- 

 ment of the quality of butter. The mixing of all grades 

 of cream sour, sweet, stale, putrid, fresh, rancid can 

 manifestly not produce a high quality of butter. The old- 

 est, strongest and sourest cream should be separated from, 

 the best. Immediately after pasteurizing the old, sour 

 cream, it should be treated with a heavy starter and churned 



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