122 DAIRY TECHNOLOGY 



place, do not mix as well as when both are fresh. Lumps 

 of cream are hkely to remain, even though it may seem as 

 if the two had been mixed well. Thus an unattractive 

 appearance is caused. Secondly, the older cream or millc, as 

 a rule, contains a large number of bacteria, and in some 

 instances undesirable ones. These when mixed with the 

 good milk will cause the keeping property of the whole to 

 be lessened, and in some instances cause the whole mixture 

 to assume abnormal qualities. 



