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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