. Appendix to the Journals of the Senate and Assembly of the ... session of the Legislature of the State of California. hermanufactured dairy i)rod-ucts are to be as the manufacturerof furniture knows that heis unable to make mahoganytables out of soft pine, so themanufacturer of butter isbeginiung to realize that liecan not produce !);5 score butter from stale, rancid cream which is faron its way towards decomposition. The cream grading problem is i-eceiving sjxcial attention iu Minne-sota, Iowa, Indiana, California, Nevada ami Washington. However,the juethod of ])rocedure in th
. Appendix to the Journals of the Senate and Assembly of the ... session of the Legislature of the State of California. hermanufactured dairy i)rod-ucts are to be as the manufacturerof furniture knows that heis unable to make mahoganytables out of soft pine, so themanufacturer of butter isbeginiung to realize that liecan not produce !);5 score butter from stale, rancid cream which is faron its way towards decomposition. The cream grading problem is i-eceiving sjxcial attention iu Minne-sota, Iowa, Indiana, California, Nevada ami Washington. However,the juethod of ])rocedure in the several states is (piite different. Thedemand for better f(uality of raw products came, in every instance,from the industry itself, liutter manufacturers for the last twentyyears have talked about the benefits of cream grading, but nothingmuch was accomplished, due to lack of uniform grades, enforcementof standards, and competitive conditions. However, it has been realizedat last that early methods of cream grading failed bcicause the consunu>rrlid not appreciate (piality. The demand for (pudity has developed. Fig. 162. Grading cream for flavors and odors. 694 MONTHLY to such an extent that the industry, especially the manntacturinf:section, is reeoniniendinj; lefrislalion (lesi<rned to enforce tlie .irradiu;of cream and milk for manufactnriiifr purposes. As a step in thisdirection many fjroups of manufacturers have signed tograde cream and milk on certain definite standards and grades. Thisdemand for an improved r;iw pi-oduct is a direct reflection of the demand exerted by the ulti-mate consumer for the bestthat is obtainable in the wayof butter, ice cream, con-densed and evaporated milk,cheese, powdered milk andother manufactured dairyj)i0(lucts and by-products. In the state of Washing-ton, the Creamery Opera-tors Association backed amovement for tiie grading ofcream. Kej)resentatives ofthe transportation com-panies and the State De-partment of
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