=Pasteurized Cream= does not look as rich as raw cream, and fresh, sweet cream appears to be thinner than when it is 24 hours old and slightly ripened. So it is well, when buying cream, not to judge by appearances. Demand of the milkman that he furnish you cream of a certain percentage of butter-fat and see to it that you get what you pay for. If you have no Babcock tester the milk inspector will test the cream for you. =Whipped Cream.=—For whipping, cream must be fairly rich, from 24% to 32%, and it must be cold. Fresh, sweet cream does not whip as readily as that which has been kept for 12 or 24 hours in ice water. There is no other secret connected with the process. Use a rich cream, suitably cooled and aged, and with a good beater there can be no trouble in getting a fine, stiff whipped cream. If the cream is too thin or too warm it may not become stiff. Sometimes, when it is beaten too long, it turns into butter and buttermilk. [Illustration: Installation in a Danish creamery. From the separator at the right the cream runs through the continuous pasteurizer which forces it up over the cooler whence it runs into the cream-vat at the left. (From Boggild—Maelkeribruget i Danmark) ] =Emulsified Cream.=—One of the recent additions to the already elaborate machinery used in the creamery, the milk supply or the ice cream business, is the _Emulsifier._ To be sure, emulsifiers were used thirty to forty years ago to mix animal and vegetable fats—oleomargarine oil, lard and cottonseed oil—into skim milk for “Filled Cheese” or for Butterine, but lately they are serving new purposes in the milk industry. By forcing melted butter-fat or oil mixed with water or skim milk through exceedingly small apertures under high pressure, or otherwise breaking up the mixture, an emulsion can be formed in which the fat globules are much finer even than those in natural milk or cream, and separation can be prevented. The force used in these emulsifiers may be produced by powerful pumps, or a steam jet, or centrifugal force under high speed; whichever system is used the machines answer the same purpose, to produce a permanent emulsion in which the oil or fat will stay in suspension even after cooling. In some milk supply plants and ice cream factories all the cream is emulsified and the system has especially been applied since the advent of the milk powder. It is now a not infrequent practice to run the new milk through the separator, make sweet, unsalted butter from the cream, and milk powder from the skim milk, and to ship or store these products separately where or until cream is wanted and then bring them together again by running them through the emulsifier with a suitable amount of water. At first thought this process would seem impractical and uneconomical. But it has proven good business because in many cases and places skim milk powder and butter keep better separately or can be