22 UNIVERSITY OF ILLINOIS 



any record was that which H. B. Gurler, one of the pioneers in dairy- 

 ing, shipped from this state to the Paris Exposition in 1900. 



Like all other developments, the supplying of a city with the 

 proper kind of milk has met with its share of opposition, from unin- 

 formed doctors, civic organizations, health officials, and politicians; 

 but out of it all we are able to define quite clearly the principles upon 

 which a sound milk supply should be based. 



The serviceability of these improvements may be summed up 

 briefly by saying that milk is today one of the cheapest and one of the 

 most accessible of foods for the city dweller, in spite of its perishable 

 character ; and an epidemic traceable to milk is almost unheard of. 



THE ICE CREAM INDUSTRY 



The ice cream industry has made its growth in Illinois as well 

 as in the United States practically within the last fifteen years, during 

 which time it has passed from the one-horse tub freezer stage to an 

 industry as highly specialized as the milk industry itself. Earlier 

 in this paper it was suggested that for the successful operation of 

 plants making dairy products, there is a necessary interdependence, 

 brought about by the fact that the milk supply is irregular, yielding a 

 tremendous flush of milk during the spring months, with a corres- 

 ponding shortage in the winter months. The development of the ice 

 cream business, and the condensed and dry-milk industry has done 

 much toward equalizing this situation ; thereby bringing a more uni- 

 form price to the producers and enabling the manufacturer to handle 

 the product of the dairy during the surplus season with less loss than 

 was occasioned during the days when all surplus was skimmed for 

 butter-making and the skim milk returned to the farm, if possible, or 

 run into the sewer. Inventions which have done much toward 

 equalization along this line are the emulser, the homogonizer and the 

 viscolizer. These machines are constructed for the purpose of emul- 

 sifying the fat of butter with fresh skim milk or dissolved dry milk 

 to again form cream. This process permits the temporary storing of 

 the valuable constituents of milk in a less bulky form until such time 

 as they are needed. 



Within the last five years the ice cream industry has passed from 

 the ranks of a confection to the ranks of a food product. This im- 

 portant transition has come about largely through the combined efforts 

 of the manufacturer, the scientist, and the law-maker; which have 

 resulted in a standardized wholesome product, well deserving of the 

 place which it now holds in the eyes of the consumer. 



