How to Make Honey Cream a Mixture of High Test Sweet Cream And Extracted Honey

P H Paul Hubert Tracy

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* 1 Tracy, P. H. And Ruehe. H. A. The relation of certain plant processes to the flavor development in market milk. Jour, of Dairy Science 14, 250-267, 1931. Tracy, P. H. And Ramsey, R. J. Sunlight develops off- flavors in cottage cheese. The Milk Dealer 21, No. 8, p. 48, 1932.
*The honey should meet U. S. Standards for either Fancy or No. 1 grade, the speci- fications of which are as follows: United States Fancy shall consist of extracted honey of any color which meets the following requiremen...ts: 1. The honey shall be clean (1), and free from damage caused by turbidity, over- heating, fermentation, honeydew, objectionable flavor or odor, or damage caused by other means.
2. The honey shall be well ripened and shall weigh not less than 11 pounds, 12 ounces per gallon of 231 cubic inches at 68 degrees V.
United States No. 1 shall consist of extracted honey of any color which meets the following requirements: 1. The honey shall be fairly clean (2), and free from damage caused by turbidity, overheating, fermentation, honeydew, objectionable flavor or odor or damage caused by other means.

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