Alma record. (Alma, Mich.) 1878-1928, 1906-06-13
HOW TO GRADE CREAM.
Good Advice Prem Central Michigan Pro
uUce 90. Ia la Patrons.

| are making new record III the
creamery business, having made
10000 pounds more butter dur
ing the month OF May this year,
than they have made at any previous
! time during that month since the
plant has been in operation They
! have force working from a. m.
until ~ o'clock at night, and have
installed additional ripeners and
starter cans and now have excellent
facilities for the handling OF large re-
cepts of cream. Mr.. Hagerdorn, the
efficient butter maker, is improving
the quality of the butter with the in
creased facilities, but the management
and butter maker both need the Co
operation OF the cream patrons in or
der to make the success out of the
business. They must first have the
cream from patrons who take pride
in trying to have their cream the best,
and the time is not far distant when
all creameries will be grading cream
and paying for same according to
quality. =
They give below abstracts from cir
cular issued by State Dairy and Food
Department of Michigan,
Grade One-Sweet cream contain
ing at least 80 per cent butterfat and
free from bad flavors and odors, and
not over two days old when deliv-
cred. For this grade of cream the
highest market price will be paid.
Grade Two-Cream may be slight
ly acid but must be free from bad
havors and odors, and shall contain
at least 25 per cent OF butterfst The
price for this grade of cream will be
&C a pound of butterfat less than for
number one.
Grade Three-In this grade will be
included all cream that does not full
! hll the requirements of grades one
and two The price of this grade will
be SC a pound of butterfat less than
for grade oie
When sending out notices of the
action OF the creamerymen who
adopted the grading system, the
deputy dairy and food commissioner
OF the state, Colon c. Lille added
the following on the proper care Of
cream:
When it is considered that there is
no great difficulty in having cream
grade No. /, the enforcement of these
rules cannot be considered as severe
/ If proper cleanliness is observed in
the production of milk and the cream
is properly handled, there is no rea-
son why all cream cannot grade No.
/ when received at the factory.
First-The stable and COWS should
be kept reasonably clean and the
stable properly ventilated so as to be
free from bad odors.
Second-The milk pals, strainer,
milk and cream cans and cream sepa-
rator should be kept scrupulously
clean. They should be rinsed in cold
water Immediately after using, then
washed in warm water containing
little salsoda or dairy washing powder
(this washing powder should not CON
tain soap, and then scalded in boil
ing hot water or steamed and then
drained and, if possible, set in the sun
to dry. Use a brush in washing the
utensils rather than cloth Do not
wipe with a cloth.
rd-Immedately after the milk
is separated the cream should be cool
ed down to the temperature of good
cold we'll water. This can be done
by setting the cream can iii tub OF
water and stirring the cream until II
is of the same temperature as the
water. The water must be changed
occasionally TO keep the cream at this
temperature until ready for shipping.
1t does no particular good TO cool the
cream and then allow it to become
warm again before shipping.
Fourth-Never mix cold cream and
warm cream together. After the
cream is cooled to the temperature
of well water, say so deg, then the
two can be mixed together Empty
ing warm cream into cold cream
nearly always develops bad havors
If the cream is kept cool until de-
l;xered at the station or to the cream
hauler, it ought 10 reach the factory
in splendid condition.
The dairy and food department will
do everything in its power to assist
in this attempt to have a better grade
of cream delivered TO the factories
The department is also interested
from another standpoint. Under the
pure food laws no one has a right to
manufacture unwholesome or unsani-
tary milk or cream into butter or
cheese
Tf vou will fniiou, caraf,,I1,. al -