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Final Cream Quality Resulting from Keeping Deliveries Segregated versus Mixing as Practiced in Buying Stations^{1, 2,}

Kansas Agricultural Experiment Station, Manhattan

ABSTRACT

Conclusions: There was little practical difference between the average quality of cream held segregated and cream held as mixed in buying stations when holding conditions involved temperatures of 50 or 80° F. for 2 days following purchase. Most differences were slightly in favor of the segregated cream. Segregation generally had a greater effect on the poorer quality cream. It is considered that any contribution to quality that might be gained through segregation of deliveries under commercial conditions would be insufficient to justify the practical difficulties involved.

The better quality cream deteriorated proportionately more after purchase than the poorer quality cream when the holding temperature was 80° F. This emphasizes that any improvement in the quality of cream marketed by producers must be accompanied by a corresponding improvement in subsequent holding conditions.

¹ Contribution no. 183, Department of Dairy Husbandry.

² This study was supported by a grant from Swift and Company, Chicago, Illinois.