2J2 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



Sour Cream Tests No Higher Than Sweet Cream. 



The impression among many cream producers appears to 

 be that sour cream contains more butterfat and yields a higher 

 test than sweet cream. For this reason some farmers purposely 

 keep their cream until it sours and often store it in a warm place 

 to hasten the souring. This impression is entirely erroneous. 

 The acidity or sweetness of cream has no effect on its fat con- 

 tent, nor on the resulting test. 



On the other hand this practice of causing the cream to be- 

 come extremely sour spoils its chances to make good butter and 

 renders difficult the taking of a representative sample and there- 

 by lessens the reliability of the test; for the accuracy of the test 

 depends above all things on the accuracy of the sample. 



Reputation and Financial Returns. 



Every cream producer should take pride in delivering crean^« 

 of the pVoper richness, that is smooth and uniform in body, 

 sweet or only slightly sour and that has a good clean taste. This 

 is possible without unreasonable labor or expense; it can be ac- 

 complished on every dairy farm by properly adjusting the cream 

 screw, throroughly washing the separator after each separation, 

 cooling the cream promptly and keeping it cool by setting the 

 cans in cold water, keeping the warm cream in a separate can 

 until it is cooled and by making from two to three deliveries 

 every week. 



As long as our creameries receive inferior cream, they are 

 unable to secure top prices for their butter and can pay only 

 second grade prices for butter fat. Good cream will enable 

 them to build up a reputation for good butter, which means in- 

 creased demand, higher prices and larger returns to the cream 

 producer. 



