The main factors influencing the locations and facilities for cream processing are outlined and market needs defined. The quality and flavour of ex‐farm milk and the acceptable level of psychrotrophic bacteria is discussed and the importance of the right viscosity and consistency in cream and its keeping quality, stressed. Shelf life and the significance of refrigeration in both storage and transport is emphasized. Problems of availability and distribution and the utilization of skim milk and surplus butterfat are examine
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