The shipment for considerable distances of cream to be made into butter, either from receiving stations or from individual farmers, is a common practice in many sections. Much of this cream is sent without refrigeration and undergoes extensive changes as a result of the activity of the organisms contained. 'l'he type of fermentation that occurs is influenced to a considerable extent by the types of organisms present, but other factors, the most important of which is apparently the temperature, cause a significant effect. One of the important fermentations occurring in cream during the warm months is the "yeasty" or' "foamy" fermentation.