TRANSPORTATION OF CREAM 255 



It is, of course, entirely possible to so cool cream as 

 to keep it sweet for two days, but cream that has been 

 kept cold this length of time invariably develops a more or 

 less off-flavor. This is due to the development of certain 

 classes of bacteria which are capable of growing at tem- 

 peratures at which the growth of the lactic acid organ- 

 isms is entirely checked. 



The greatest defect in the gathered cream system of 

 buttermaking today is the too infrequent delivery of the 

 cream. 



