Show CREAM AND MILK MILI OF SUPERIOR QUALITY Prepared by the of Agriculture StateS Department Because cream Is sold In smaller Quantities than milk Is no reason why less care should be given by Inspectors inspectors inspectors tors In Insuring a safe sate supply of good the United States Department Department Depart Depart- quality says ment meat of Agriculture It Is Just as desirable de do- for tor cream to come from tuber tuber- I de-I tested culin-tested cows or be properly pasteurized pas pas- or both ns as that lint milk should pas pas-I Is for whipping purposes Heavy Hea cream often otten sold raw and its quality should be above suspicion Cream from old or returned milk of poor quality Is not desirable All cities clUes need carefully defined department department de do to the grades for tor cream according fixed minimum for forU with a n which Is la lathe coffee cream U light ht table or of at commerce The the usual cream federal standard for tor cream which goes Into Interstate or torel foreign commerce is II 18 per cent butterfat and In different cities clUes It varies usually from 18 to 20 per cent Sometimes what Is known as double cream Is sold and when should that term terra Is used the cream contain twice as much fat tat as ns Is required required required re re- re- re In ordinary cream usually from 36 30 to 40 per cent of ot butterfat Whipping Whipping Whip ping cream may contain less butterfat butterfat butter- butter but accordIng according according accord accord- fat than double cream ing to a ruling by the bureau of chemIstry chemistry chem chern- cream thus labeled If It shipped Interstate must contain at least 30 per cent butterfat butterfat- I I I |