CONDITIONS FOR STORAGE OF FOOD PRODUCTS. 9 



Hard frozen poultry should be held at temperatures below 15° F. 

 in rooms which are clean, dry and fairly constant in temperature. 



Dressed poultry, properly prepared for storage, fresh, properly 

 frozen and held, will maintain its quality for twelve months. While 

 longer periods have not shown a loss in "wholesomeness," the loss in 

 palatability is pronounced. 



BUTTER. 



Butter that is to be held in cold storage for several months should 

 be made from cream of limited acidity. The cream should be pasteur- 

 ized, cooled at once, and churned without further ripening. The kind 

 of flavor that develops is determined almost entirely before the butter 

 goes in storage. Butter containing a low percentage of salt keeps 

 better than butter containing a higher percentage of salt. 



The butter containers should conform to those styles regularly used 

 in commerce. They include the 63 pound tub, the 63 to 78 pound cubes, 

 and standard boxes for one pound prints. 



To prevent the development of mold during the period prior to stor- 

 age when the wooden tubs and cubes are used, the interior of the 

 packages should be properly paraffined. A sprinkling of salt should 

 be placed over the contents before adjusting the cover. When standard 

 boxes for prints are used, the butter should be placed in the storage as 

 quickly as possible. Storage rooms should be clean and free from 

 all odors. 



Deterioration and consequent change of flavor takes place much 

 more rapidly when fresh-made butter is exposed to relatively high 

 temperatures. Therefore this product, when intended for a long stor- 

 age period, should be placed in the regular storage temperatures as 

 quickly as possible, both to assure the keeping quality while in storage, 

 and after it has left storage for the movement to the consumer. 



Butter should be stored at 2 degrees Fahrenheit and below, to secure 

 the best results. While butter stored at higher temperatures may not 

 become unwholesome, changes which reduce its commercial value take 

 place more quickly. 



Care should be exercised in the stowing of the packages in the stor- 

 age rooms so that a free circulation of air beneath and through the 

 pile is permitted. This is particularly true of cube and box -packages, 

 which should be separated by one inch dunnage. It is also necessary 

 that the stowing be done in such a way that separate lots may be 

 available for easy inspection. 



FISH. 



Only fish in prime condition should be frozen. As the time between 

 catching and freezing should be reduced to a minimum, it is well to 



