428 CREAM. 



as the effective diameter of the globules is increased by the 

 condensed layer, homogenised milk and, especially, cream are 

 thicker for the same percentage of fat than fresh milk or cream. 

 Surface energy varies considerably with temperature, and con- 

 sequently the thickness of the layer ; for this reason the thick- 

 ness of homogenised cream varies more with temperature than 

 the thickness of ordinary cream. Homogenised cream can 

 neither be churned nor whipped. 



