SummaryIn conclusion let me summarise. If cream is coming back to the market there must be a real effort made to improve on pre‐war quality. A considerable section of the public will welcome cream and the consumer must not be disappointed. It is the duty of the creamery management and personnel to see that the fresh cream is of the cleanest and highest quality and of the various trade interests to facilitate a regular and quick channel of distribution. New regulations are advisable in the general trade and public interest and new appropriate laboratory procedures may be required for maximum control of hygienic qualit
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