Manchester Democrat. [volume] (Manchester, Iowa) 1875-1930, 1906-07-25
Grading Cream a Good Thing. !.

How do get to bed?
Grading Cream Good Thing.
Some time ago many of the large
centralized creameries made ruling
that all cream accepted by them
would have to be graded and that it
would be paid for according to it's
grade. As frequently stated in these
columns, this was a step in the right
direction-it was step that will
greatly benefit the progressive dairy
farmer, as it will serve to improve
the quality of the cream delivered,
and consequently the quality of the
butter that can be made from if.
There is always an abundance Of
poor butter on the market, and there
has never been enough of first class
butter to supply the demand. 1t re-
quires as much skill on the part Of
the farmer and dairyman to produce
first class cream as it does on the
part of the buttermaker to produce
first class butter. A buttermaker
who makes No. l butter secures al
better price than the one who makes
a No. 2 or a No. 3 grade. In other
words, he is awarded for the extra
trouble and expense incurred in
making superior product.
The dairyman has received no
such encouragement in the past, but
with the present ruling Of the cream
cries his cream is placed on the
same basis that butter has been on
for years. The Kansas experiment
station inaugerated system Of grad
ing cream some two years ago, and
in a recent bulletin reports with re-
ference tt its cream grading system
as follows: ut has given universal
satisfaction to the patrons and has
produced marked improvement in
the quality of the cream. On ac-
count of the practicability of this
scheme, and its legitimacy both to
the producer and consumer, we feel
that every creameryman and dairy
man should indorse and help to pro-
mote the idea Of grading cream upon
its merits"
In the eastern states where dairy
ing is carried on extensively, and
where there are creameries close at
hand to nearly every farmer, whole
milk instead of cream is delivered.
Where this is done. better grade
of butter is invariably made. In the
west, the centralized creamery has
come into use because local creamer-
les have had difficulty in maintain
ing themselves for lack Of interest
in the dairy business on the part Of
farmers. With the establishment
Of these large creameries came the
necessity of the use of hand separ-
ators for the purpose of separating
the cream.
Where dairyman must ship his
products for a considerable distance
it is necessary for him toship it in as
concentrated q form as possible,
hence cream shipping rather than
milk shipping has come into vogue
The hand separator came into use
suddenly and rapidly, so much So
in fact, that the majority of farmers
had not become educated to the pro-
per use Of this machine. Many fail.
to keep their separators clean; many
do not understand the construction
Of their machines sufficiently to en-.
able them to regulate the consistency
of their cream; that is some ship q
per cent cream when they Nigh,
just as well ship 30 per cent pro
duct, save freight and at the same
time retain more skim milk on tn,
farm for feeding purposes.
The competition in the creamery
business has been strong, and in or.
der to secure as much business al
possible, creamery managers hav'
accepted cream of poor quality alonl
with that of good quality, which ha
resulted in the deterioration of tn,
r butter manufactured in the western
states in recent years, and from thi
, condition of affairs has risen tn
I necessity Of cream grading. TIL
, Kansas experiment station has pro
vided three grades first, secon,
3 and third. The grades made by tn
I station are as follows:
"First grade cream should be pur
v and sweet, containing not more tha
.O2 Of one per cent Of acid, shoul,
have no undesirable flavors or odors
Il should be fresh (not older than thre
! days., and should contain not les
v than 30 per cent of butter fat.
n Second grade cream may b
# slightly sour, containing not MOI
than .O3 of one per cent of acid, nc
v older than five days, should contai
d no taints, and should have not les
:. than 30 per cent of fat.
It 'Third grade cream may be som,
o what stale. somewhat tainted, an
). may contain less than 30 per cent
70 butter fat"
.. Every farmer should welcome IL
f. grading system and should co-ope
g. ate to the fullest extent with IL
.. creameries, as such cooperation wi
not only benefit the creameries b,
N the farmers as well. The more goo
le butter there is manufactured IL
a. larger will be the consumptio
ty Put poor butter on the table al
" little of it will be eaten; replace
ID poor quality with a superior artic
land the consumption will at once