Show Quality of Cream Improved by Inspector States C. G. dairy and foods inspector for the Utah Stale Department of is spending the week in the Uintah Basin inspecting cream and food McCullock reported that the quality of the cream in the Basin has been improved in some instances through the use of better cooling For top quality McCullock recommends producers to provide themselves with cooling facilities employing the use oi i to follow the practice oi cooling cream after each separation to remove animal and to deliver their cream at least twice weekly to a cream He also warns producers against mixing warm cream with cold |