Creamline

However illogical it may seem to us in the industry that a good creamline should be regarded as a standard of quality, the fact remains that for the housewife it very frequently is.

The thicker the creamline, the richer the milk, which was clearly visible in the glass bottles milk was delivered in.

The fat in untreated milk floats freely and rises to the surface to form a creamline on the top.