CREAM GRADING

Greymouth Evening Star, 15 September 1924, Page 7

CREAM GRADING

CANADIAN SYSTEM EXPLAINED.

Under the cream grading system in use in Alberta (Canada), the Act makes it compulsory for creameries, cream stations and cheese factories to be licensed, and the regulations state: “The following grade standards and descriptions of cream shall be effective on and from the date thereof, and such grade standards and descriptions shall be the only grade standards and descriptions applied, or advertised, or otherwise held out to be applied in grading cream at or through any creamery:— “(a) Table Cream.—This grade shall include any lot of sweet, cleanflavoured nori-frozen cream bought for re-sale for household use and which is produced under conditions that comply with the special requirements of the municipality in which it is to be sold for consumption. The acidity of cream in this grade shall be not more than twenty one-hundredths of 1 per cent. (.20 per cent) at the time of grading. The term ‘table cream’ may be supplemented by the trade term ‘inspected’ or ‘extra special’ as the initial purchaser may in each case uniformly adopt. “(b) Special Grade.—This grade shall include any lot of cream which is clean in flavour, of uniform consistency and fit for making into spe-

cial grade butter. The acidity o£ cream in this grade shall not be more than twenty one-hundredths of 1 per cent, at the time of being graded at the creamery where it is to be manufactured into butter. ' “(c) First Grade. —This grade shall include any lot of sweet cream, reasonably clean in flavour, of uniform consistency and lit for making into butter of this grade. The acidity of cream in this grade shall not be more than sixty one-hundredths of one per cent. (.60 per cent.) at the time of being graded at the creamery where it is to be manufactured into butter. “(d) Second Grade. —This grade shall include any. lot of cream that does not meet the requirements specified for the next higher grade; such as cream that is bitter, stale, musty, metallic or otherwise unclean in flavour. “(e) Off grade.—This grade shall include any lot of cream with a very objectionable odour or flavour, such as kerosene, gasoline, onions, stinkwood, or such other flavours as may render cream unfit for making into second grade butter. “Every licensee under this Act shall pay a premium of not less than two cents per pound butter-fat for special grade cream over first grade cream, and shall pay a premium of not less than three cents per pound butter-fat for first grade cream over secondgrade cream, and shall pay a premium of not less than five cents per pound butter-fat for second grade cream over off grade cream.”