I02 MANAGEMENT OF DAIRY PLANTS 



used; for a 3/10 per cent acidity standard three tablets are 

 used, etc. 



C. Richness. — Cream testing 28 per cent of fat or above 

 wDl receive a perfect score on richness. One point will be de- 

 ducted for each per cent below 28 per cent. 



D. Body. — The body should be smooth and uniform. It 

 may be injured by being partly churned, by being frozen, or 

 by being curdy. Cleanliness of the cream and container is 

 considered in this connection. 



2. Market Value of Various Grades of Cream. — The market 

 values of the various grades of cream fluctuate in accordance 

 with market conditions as well as with local conditions. At a 

 time when there is a scarcity of butter on the market a butter 

 made from a second-grade cream may sell for nearly as much 

 money as the butter made from cream of the highest quality. 

 When there is an oversupply of butter there is a wider range in 

 price between first and second grades and the second-grade 

 cream is then of less value as compared with cream of first 

 grade. Local conditions may afford opportunities for disposing 

 of the lower grades of butter at a comparatively high price. 

 Therefore it is impossible to establish any set rule to which aU 

 creameries might be required to conform. By making a thor- 

 ough study of the local conditions in a definite locality and 

 considering them with the more general conditions it is usually 

 possible for the creamery manager to settle on" some definite 

 basis by which to pay for cream of the various grades. When- 

 ever practicable it will be most satisfactory to make remittance 

 for the cream after the butter has been sold, and then remit for 

 each grade in proportion to the returns. The difference made 

 between cream of different grades varies from nothing to five 

 cents per pound of butter fat. Some creameries refuse to re- 

 ceive any milk or cream which will not grade as first. This 

 system is advisable wherever possible. It is generally conceded 

 that it is very seldom advisable to accept third-grade cream. 



Eliminating Business Secrets. — There is no business con- 

 cern that is depended on for square dealing to a greater extent 

 than the creamery. The producers deliver their milk and 



