214 MARKET DAIRYING 
any reliance upon consistency as an index to quality. 
Both the homogenizing process and the use of viscogen 
materially increase the body or consistency, thus making 
cream look much richer than it actually is. 
Ice cream, too, should be paid for on the basis of 
the amount of fat it contains. While generally used as 
a delicacy or dessert, its high food value when made 
from good cream justifies a far larger consumption of 
this product. 
Quality and the Milk Dealer. Because the bulk of 
consumers have hitherto been so indifferent regarding 
the amount of butter fat in the milk they buy, milk 
dealers have made few efforts to volunteer supplying 
milk of special quality and for the same reason they 
have not been obliged to pay much attention to the 
quality of the milk they buy, except that it comes within 
the limits prescribed by law. 
As already pointed out, the system of handling milk 
regardless of its quality is wrong and has a demoraliz- 
ing influence on the milk trade, and because of this, a 
change to the quality basis must come sooner or later. 
Indeed in some sections, notably in the east, milk deal- 
ers are beginning to guarantee the quality of the milk 
they sell and with very satisfactory results. ‘The mini- 
mum per cent of butter fat guaranteed is usually stamped 
on the bottle cap. This is in line with progress in the 
milk business, and it is hoped that the system of guar- 
anteeing the quality of milk will become general. 
In buying cream, many milk dealers and ice cream 
manufacturers pay a certain price per gallon guaranteed 
to contain a certain per cent of fat. Others buy cream 
by the gallon, paying a certain price based upon a 
