FOURTEENTH ANNUAL YEAR BOOK— PART VII 547 



the cream being- subjected to too high a temperature which allows 

 for very rapid bacterial production, which in this case is a gas 

 producing bacteria. These gas producing bacteria are a species 

 of the lactic acid bacteria which proves that such cream is far 

 advanced in the souring stage. 



During the summer months there is a great demand for sweet 

 cream for ice cream making purposes. . Due to a shortage of this 

 material, a machine known as the "Homogenizer" is now used 

 by many of the leading ice cream manufacturers. Its purpose is 

 to break up the fat globules into smaller particles. This is ac- 

 complished by forcing the cream under high pressure through 

 small openings. The effect of breaking up the fat globules in 

 this way is to give cream more body, give the ice creau a 

 smoother texture, and increase the yield. The cream is usually 

 pumped directly from the pasteurizer into the homogenizer at a 

 temperature of about 130 degrees Fr. From the homogenizer the 

 cream is sent directly over the cooler, the pressure of the ma- 

 chine being sufficient to force the cream to any height desired. 



The homogenizer in itself is a good thing but in the hands of 

 unscrupulous manufacturers has materially decreased the qual- 

 ity of the ice cream in this state. Some concerns have found it 

 possible to make a product they call sweet cream from stale, 

 deteriorated butter, skimmed-milk-powder, and water, by run- 

 ning this mixture through the homogenizer. However, it does 

 not make a wholesome and desirable product and should be dis- 

 couraged by every good dairyman. 



ICE CREAM. 



With the enactment of an ice cream standard, the department 

 felt that it was no more than right that it should furnish assist- 

 ance to the various concerns over the state manufacturing this 

 product. The Thirty-fourth General Assembly made a standard 

 which makes the lowest legal limit for fat in plain ice cream, 

 12 per cent and in fruit and nut ico cream, 10 per cent. This 

 standard for ice cream is fixed by law and is not simply a ruling 

 as seems to still be the impression of some of the small manu- 

 facturers. 



In regard to our state ice cream standard, the Department has 

 met with some opposition, some claiming that the law is uncon- 



