. Appendix to the Journals of the Senate and Assembly of the ... session of the Legislature of the State of California. eed arose. This plan has])roved very .satisfactory, and the manufacturers of dairy products inWashington say they would not go back to the old system of acceptingany ci-eam olTered for sale regardless of quality. The grading of manufacturing milk and ci-eam in California iscarried on by both the Federal and State of Agricultureunder a cooperative agreement entered into on July 1, 1927. Thegrading work done at country receiving ])oints is tied up with thegrading
. Appendix to the Journals of the Senate and Assembly of the ... session of the Legislature of the State of California. eed arose. This plan has])roved very .satisfactory, and the manufacturers of dairy products inWashington say they would not go back to the old system of acceptingany ci-eam olTered for sale regardless of quality. The grading of manufacturing milk and ci-eam in California iscarried on by both the Federal and State of Agricultureunder a cooperative agreement entered into on July 1, 1927. Thegrading work done at country receiving ])oints is tied up with thegrading of the finished product at the large wholesale markets. In California the cream for butter making is divided into fourgrades: first, second, third, and that unfit for human grades on which the grading plan has been developed so far areas follows: First grade rream should produce butter scoring 92 and above. be smooth and clean; free frf)m objectionable flavors and odors;should be sweet or contain not more than \ per cent lactic acid andshould contain at least •{() per cent milk KiG. IG.^. Takinp samples of cream foracidity test. MONTHLY BULLETIN. 695 Second grade cream should produce butter scoring 90 to 91^. Itis somewhat fermented, has some objectionable flavors and odors, andcontains in excess of per cent lactic acid, but less than per cent. Third grade cream should produce butter scoring? 88 to 89^. It mayhave distinct, objectionable, old and off flavors, may be foamy andcurdy, and contain in excess of per cent lactic acid. Cream unfit for human consumption (rejected cream) has a verystrong, stale flavor; is rancid, dirty and moldy; contains numerousflies, other , or vermin, or is in an advanced stage of fermenta-tion or putrefaction, or otherwise unwholesome. Efforts in grading cream at first were largely on the aciditytest, as the development of acidity in cream is a direct measure of theprogress of decompos
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