Abstract
Whipping cream occupies a very strategic place in the list of products sold by the average commercial dairyman. I t is known that consumers often draw their conclusions concerning the quality of an entire line of dairy products from the quality of the whipping cream. While the actual volume of business is relatively small the prestige that seems to accompany the production of a high quality of whipping cream is more than sufficient to repay the dairyman for his extra labor. Of the many variable factors that may be concerned in the production of a high quality whipping cream, the following will be discussed in this paper:
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