CIRCULAR NO. 144 JANUARY, 1923.
. University of Kentucky---C0llege of Agriculture
EXTENSION DIVISION
THOMAS P. COOPER, Dean and Director
, l’ul»lis!t·»l in <·¤»uru·t·tlun with the :iuri<·uItiir.tl ·\i··ti~.··rt w»·»rl< r·:i:*rit··I
. §1’§tl{’}   'l  l`t'TZ.,T2l}t`}.’t‘.' Jt"'.'.'F`i{Ll?l.».‘.lifi  I  t .*.5   Fi i tTT‘t" tJJ’t—,l$'.“f}.'.L?§.”£§ii`.;
` tit` tit·- wt·rl< t·r¤»\1rl¤rl ttir in the .·\<·l of l`<»i1:¤·->> ~·t .\l.tjv \ li·ll_
Clean Cream Production
By J. J. HOOPER and J. O. BARKMAN
l{t‘lltll~‘l{_\` tarrrters protluee si1l`tit·ie11t ··r·~a1n tw make Bj mil-
litut peutttls nt` ereamer_v hutter 2IIlIllI2Ill_\'. lltteh tit this litttter
sertrcs >T p·»irtt< instead of SI2 points l···»·att~·· the eream from
wltielt it is matle is seemttl;rra1·lt»xx·e1·.·ltt·-tt» i1rtprt»pe1· hatt·ll-
i11g‘ eu the farm. Naturally this eream tl··t;< tl<·t l»ri1igtt»pp1‘i·'·e,
ll(‘L‘2lll$t‘ the ltutter sells for live to sevett vvllls a potttitl less than
97 paints luitter ltrirtgs on the market. time eatt <·vert··»t1te this
less hy lreepittg eream sweet and clean arttl tl·‘ll\`t.‘l`lll§ l`l`t?lttl€1Iil}'
l0 lllC L‘l'OJllllt‘l‘j'.
· GRADES OF CREAM ADOPTED BY KENTUCKY MANUFACTURERS
OF DAIRY PRODUCTS.
I·`irs{-yynalw eream shall etmsist ol` ereaitt that is eleati.
Sllllllltlt. ltee l.I`(>lIl all urttlesirahle otlors. eleati tn the tatstQ ztlltl
sweet or only slightly sour.
A ·$<<‘Ui14l»{/l‘<1r]e t·rea.m shall etmsist nl` ereattt that is t<·tt WNY
lll Qratle as lirst, that emttairts IIII(l(‘SlI’2ll1lt‘ tlawrs or rulers in a l
tuutlerate degree, that is foamy, yeasty or tilt` in flavor or that is
tttu old to pass as first-grade eream.
]t’<‘_ieeI¢tl-errant shall eortsist. ul` (‘I't‘2llll that is x·er_v ttltl.
raueitl, tueultly, dirty, curcly or otlretwvise titrwltnlesome and such
vreaitt sltettltl not he accepted hy the ereameries.
I The fnllrlwittgz; stiggestioris may help in the ]Il`tl(lIIt‘llt\ll of it
l11{1`llt*t‘ grade of cream. _