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Changes in Quality of Cream Marketed through Buying Stations^{1, 2,}

Kansas Agricultural Experiment Station, Manhattan

ABSTRACT

A study was made of the changes in quality of farm-separated cream from the time of delivery to buying stations until just prior to processing at creameries. The cream involved 163 deliveries to nine stations through different seasons of the year and was generally representative of cream so marketed in Kansas. From the stations the cream was shipped from 25 to 100 miles to seven different creameries.

Although some of the cream was of relatively high quality at the time of delivery by producers, the average quality and the wide limits of variation showed that deterioration had occurred in cream on the farm. There was no close relationship between cream quality and weight of delivery. The correlations between quality and frequency of delivery and between quality and cream temperature at the time of delivery were low even in warmer weather and not significant in cooler weather.

Definite deterioration occurred in the cream between the time of purchase from the producer and processing at the creamery. Decreases in flavor scores of individual 10-gallon cans of cream ranged from 0 to 2.0 points. In the average scores of cream in each trial, the losses ranged from 0.3 to 1.2 points, with an over-all average loss of 0.7 points. Deterioration generally was greater in warmer weather than in cooler weather and was relatively more extensive in the higher quality cream.

With a few exceptions, cooling procedures were not generally in use in either stations or creameries on the days that cream was sampled and examined, even in warm weather. The limited amount of deterioration that occurred in the case where mechanical cooling was used at both station and creamery suggested the importance of effective cooling in the marketing of cream through stations.

In cream quality programs, besides emphasizing the production phase, consideration must be given to controlling deterioration subsequent to the delivery of cream to stations.

¹ Contribution No. 187, Department of Dairy Husbandry.

² This study was supported by a grant from Swift and Co., Chicago, 111.