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CREAM QUALITY AND SANITARY CONTROL

CREAM QUALITY AND SANITARY CONTROL Director and Assistant Director, Bureau of Chemnistry and Food, Department of Health, Baltimore, Md. 150 creameries in 25 states and report that the sanitary conditions of the creameries per se were very satisfactory but there were notable exceptions. Flash pasteurization was commonly encountered. They show clearly that these creameries use all kinds of cream from that of one day old to shipments older than eight days. Off flavored cream was found in all sections visited, predominantly in such sections as permitted the delivery of cream from four to six days old, and that dirty utensils have been reported to be a contributing cause to such flavors. It is interesting to note that they observe that the very factors which health officers require under the general concept of sanitation are necessary to improve the quality of butter, namely: prompt delivery, cleanliness and refrigeration. That such considerations have been neglected is admitted by the creamery people themselves. F. W. Bouska3 of the American Association of Creamerv Butter Manufacturers states: " Inability of production of butter to keep up with the increase- in population has crowded butter making into less favorable territory and in the hands of farmers who never before http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png American Journal of Public Health American Public Health Association

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