The flow properties of milk, cream, and ice-cream mixes have been comparatively little studied. Bateman and Sharp (2) showed that, for ice-cream mixes over a limited range of stress, the rate of flow was linearly related, but not proportional, to the shearing stress; in another paper (3) they showed that the viscosity of various kinds of milk fell with increasing stress, and also that the viscosity, reduced by shearing, rose again on resting the sample. This last phenomenon ("false body") they ascribed to changes in the conditions of the fat clumps. These authors worked at 25°C., and they suggested that the fall in viscosity produced by shearing is more marked at low than at high temperatures.Mohr and Oldenburg (13) made a very thorough rheological study of milk and cream, using eonsistometers of various types (rotating cylinder, capillary, and falling cylinder). To interpret their data they used an equation of the Ostwald-de Waele type, in which the logarithm of the shearing stress is plotted against the logarithm of the rate of shear. Over a certain limited stress range, curves obtained in this way are linear, but the range of stresses used was so wide that many of the data fell outside the linear part of the curve.1 2 Mohr and Oldenburg also investigated the viscosityconcentration relation, which has recently received a very interesting treatment at the hands of Leighton and his coworkers (8,9,10,11,12), but this problem is not discussed in the present paper. In some of Leighton's papers, however, the authors do claim a linear relation between flow rate and shearing stress. A certain amount of other work has been done (20), but it was felt that the whole question of the nature of the flow of cream