COLORADO EXPERIMENT STATION 
11 
cream because the air is seldom pure and the temperature is not low 
enough in summer. 
5. Q. Where should a cream separator be kept? 
A. The separator should be kept in a separate room or building 
provided for that purpose. 
6. Q. How often should a separator be washed? 
A. The bowl and all parts of a cream separator which come in 
contact with milk or cream should be thoroughly washed and scalded 
after each separation. This requirement is necessary to secure uni¬ 
form skimming each time the separator is used, and, furthermore, 
dirty utensils are classed as unsanitary by law and must not be used. 
7. Q. How should cream be taken to the market? 
A. During warm weather, cream should be protected from the 
sun, - while delivering, by wrapping dampened blankets around the 
cans and over the tops. In severe winter weather cream should not 
be permitted to freeze while delivering. 
8. Q. What causes cream to become sour? 
A. The action of bacteria. The action of such bacteria may be 
delayed by keeping cream cool and clean. 
9. Q. What are the chief causes of bad flavors in cream? 
A. Strong-flavored weeds or feeds, unsanitary surroundings and 
undesirable bacteria. 
10. Q. Can sour cream be tested. 
A. Yes, but cream in a sour or bad condition is much harder 
to sample and test accurately than sweet cream. 
11. Q. What standard of butter fat is required by the state law 
when cream is sold for table or private use? 
A. 16 per cent butter fat. 
12. Q. What is first grade cream? 
A. First grade cream shall consist of cream that is clean to the 
taste and smell, free from all foreign matter and sweet or only slightly 
sour. 
13. Q- What is the best breed of cows to keep when cream is sold? 
A. Holstein, Guernsey, Jersey, and Ayrshire are the four best 
breeds. As to which of these four breeds should be placed first, de¬ 
pends largely upon the owner’s individual liking and the conditions 
that must be met by way of climate and feeds. 
14. Q. When should dairy herds freshen? 
A. In the fall as much as possible, for it is through the 
winter months that cream brings the highest prices. Cream is more 
easily kept in good condition, and labor for caring for the herd is 
cheaper at this time than any other season of the year. Records also 
show that cows freshening in the fall produce from 25 to 40 lbs. of 
