Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1913-07-03
GRADING OF CREAM PAYS
BY G. L. Martin, Professor Of Dairy
ing, North Dakota Agricultural
coIleoc,

ny u. =. WaVIln, VTo'SSoS' ~ S~'I
ing, North Dakota Agricultural
College.
The old question of grading cream
to secure a high grade Of butter comes
around every spring just as regular
as the woodpecker. 1t Is a matter
of Justice to every farmer, creamery
man and butter eater, yet 1t takes a
lot of hammering, rasping and TEN
pering on this "old saw to make 1t
scratch the hardened bark on a good
deal of timber in every dairy section.
The only just and honest way is
to grade the cream; thea the larmer
gets more for his cream, the butter
maker can produce a higher grade OF
butter and the consumer Is able to
get value received for his money.
HOW 1T WORKS-The flavor OF
the cream determines the flavor of
the butter because the butterfat in
the cream very readily absorbs any
flavor that may be in the milk or the
cream and will appear in the butter
after it is churned. 1t takes only
about one day in hot weather to sour
the cream to a point where the bac'
terra begin to break up the casein.
At this point the bad ilavOrs begin
and the cream needs to be churned.
It takes good cooling 7ats and plenty
of cold water to keep cream more
than two days in the summer time.
The best way is to deliver it to the
creamery at least three times a week.
The regular size of a creamery vat
is 400 gallons. IT a 5 gallon can or
old rotten cream is put into Il 400
gallon vat Of cream it willyloWer!thc,
grade of the whole churning and the
butter will sell at least 2 cents a
pound less on the market. In a 400
gallon vat Of 80 per cent cream there
will be about 117G pounds Of butter.
If this sells for 2 cents a pound less
on the market it will make a differ
cnce OF $23.52 on the one vat Of cream.
A can Of poor cream will often make
eyen 4 cents to 6 cents difference in
the selling price of the butter. A
5 gallon can OF 80 per cent cream will
be worth about $3.50 at the creamery
but when mixed with the good cream
it will reduce the value Of the churn.
ing $3.50. From this is seen that
it will pay to dump the poor cream
in the gutter rather than to lower
the grade of a whole churning Of but
ter. .s:
HOW TO GRADE-A great many
creameries all over the country have
changed to the grading plan with ex-
ccllent Success. The usual rules
are to make two grades of cream n
pay a premium of from 2 cents to 3
cents per pound OF butter fat on all
cream grading first.
FIRST GRADE-All sweet cream
having a clean. pleasant odor and fla
vor with a smooth, even consistency.
SECOND GRADE-All sour cream
reasonably clean and pleasant in odor
and flavor and free from dirt and
Jumps.
In some places, it is necessary for
the cream TO lest So per cent or
above and be- delivered at the ear
cry at least twice a week in winter
and three times a week in the sum
mer, In order to grade first. Other
creamcries pay an additional premium
of / cent per pound to have the cream
delivered on certain days. This plan
works out very satisfactorily at Ger
tain seasons as it cuts down the run
niEg expenses of the creamery.
Any man who takes a pride in do.
ing things well will keep his cream
clean, cool and SWEETS helping to.
upbuild his local creamery. He is
adding to the wealth. credit and con
tentment of all his %neighbors. That
is true cooperation which makes it
a better place to work, to live and be
a good citizen. .