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Judging Sweet Cream

Borden Research Laboratories, Syracuse, N. Y.

ABSTRACT

Conclusions: It is the belief of the authors that present-day quality in sweet cream as distributed in urban centers merits careful consideration of a number of characteristics not recognized in the score card now used interchangeably for milk and cream. At the same time, modern practice makes a different weighting of individual qualities appear desirable. A separate score card for cream is suggested, with proposed methods for judging the respective characteristics, and details of application are given. The suggested scheme has received practical trial in a number of commercial control laboratories, where it has proven workable and convenient, reflecting in an exact manner the differences which are distinguishable in a general way between samples of cream. The official adoption of such a score card, or some suitable modification of the same, would provide both the academic and the industrial investigator with a recognized standard method for evaluating cream quality as it is offered to the public under modern marketing conditions.

^* Present address—53 Primrose Avenue, Ottawa, Ontario, Canada.