BULLETIN No. 23. 



PRESERVATION OF CREAM FOR MARKET 

 F. L. Russell. 



It is an important feature of our dairy business that there is a 

 growing demand for fresh sweet cream, not only for domestic 

 use, but for exporting to the large cities. During the past year 

 this cream trade from Maine has considerably exceeded $150,- 

 000 and each year finds the demand increasing. It has come to 

 be an important question how best to foster this branch of our 

 dairy business, and during that season when butter is most 

 abundant and cheapest — for there is the greatest demand for 

 cream during the summer months — to find a profitable market 

 for this commodity and so reduce the butter supply and at the 

 same time increase the profit from the dairy. One important 

 reason for fostering the cream trade is that cream sold to be con- 

 sumed as cream is in no large degree a rival of either milk or 

 butter, but enlarges the demand for dairy products at a time 

 when such products are most abundant and most cheaply pro- 

 duced. 



The only obstacle in the way of this trade that has retarded its 

 development is the perishable nature of cream. While it is but 

 little more perishable than milk, it is in a sense a manufactured 

 product and subject to delays in the process of manufacture 

 before it can find its way to market. This difficulty is in a meas- 

 ure overcome by the perfecting of cream separators which 

 quickly condense the cream from the milk without any long 

 delay or opportunity for change, or by what is often found to be 

 a more practical way, the cream obtained irom the milk by the 

 deep cold setting process is condensed by the separator while it 

 is yet sweet and comparatively fresh. 



