CHAPTER VII. 

 RECEIVING, SAMPLING, AND GRADING MILK AND CREAM. 



Receiving and Grading of Milk and Cream. The man 

 who receives and samples milk at a creamery should be 

 accurate and quick with figures, have ability to grade and 

 select milk, and to stimulate interest in the production of 

 good milk. He should also be able to reconcile and satisfy 

 patrons. The method employed in some creameries of allowing 

 a boy with immature judgment to weigh and sample milk 

 should not be tolerated. The person who weighs and samples 

 milk and cream comes in direct contact with the patrons. 

 Therefore, he is a strong factor in preserving the best interests 

 of the creamery. In many of the best butter and cheese factories 

 in the country the head maker or manager in charge is usually 

 found at the weighing can. This gives him the opportunity 

 of studying the raw material from which he is expected to make 

 a high grade of butter or cheese. Some of our large central 

 plants pay the highest salary to the man who has the ability 

 to properly grade the cream and prepare the starters. This 

 requires a fine sense of smell and taste, which is not possessed 

 by every one. 



The first step in the receiving of milk is to ascertain the 

 quality of the milk delivered by the patrons. It is now a 

 recognized fact that the best butter cannot be produced from 

 defective or abnormal milk or cream, no matter how many 

 improved methods are employed in the manufacture. In view 

 of this, and the knowledge we now have of the transmission 

 of undesirable germs from one sample of milk to another, and 

 also the probability that some of the patrons will deliver poor 



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