Bacteria in Cream. 



richness of the cream in bacteria may on one hand be explained 

 by the fact that large quantities of bacteria are dragged upward 

 with the fat globules, and on the other hand by the fact that 

 leucocytes containing bacteria, inflammatory products, etc., which 

 possess a lower specific gravity, through fatty changes or fat 

 enclosures, are taken up with the fat globules into the cream. 



The most important factor in the spoiling of milk in cream- 

 eries may usually be found in its being kept for too long a period 

 before it is marketed. 



