TABLE OF CONTENTS 



CHAPTER VII 



PASTEURIZATION 



History, 68 ; Flavor improvement, 69 ; Killing 

 pathogenic micro-organisms in cream, 70 ; Patho- 

 genic micro-organisms in margarine, 71 ; Killing 

 pathogenic micro-organisms in skimmed-milk, 72 ; 

 Other effects, 73 ; Comparison of methods, 74 ; 

 Notes, 75 ; Cost, 76 ; Summary, 77. 



CHAPTER VIII 



CREAM RIPENING 



When to use starter, 78. Starter : History, 79 ; 

 Natural starter, 80 ; Artificial starter, 81 ; Appa- 

 ratus, 82 ; Steps in propagation of mother starter, 

 83 ; How often to propagate, 84. Ripening Cream 

 in a Creamery: Method, 85; Inoculation of the 

 cream, 86. Ripening Cream on a Farm : Method, 

 87. Ripening Temperatures: Proper tempera- 

 ture, 88 ; Temperature and inoculation, 89. When 

 Cream is Ripe: Uniform ripening, 90; How to 

 ascertain and satisfy the demand of the trade, 91 ; 

 Cooling immediately after inoculation, 92. 



IX 



PAGES 



90-107 



108-122 



CHAPTER IX 



FROM CHURN TO PACKAGE 



History of Churning : Simple churns, 93 ; Large 

 churns, 94. Factors in the Churning Quality of 

 Cream: Temperature, 95; Richness of cream, 

 96 ; Ripeness of cream, 97 ; Condition of milk fat, 

 98 ; Size of milk-fat globules, 99 ; Amount of 

 cream in churn, 100 ; Speed of churn, 101 ; Ab- 

 normal micro-organisms, 102; Steps in "from 

 churn to package, " 103 ; Selection of packages for 

 storage butter, 104. Moisture of Butter: Varia- 

 tion of moisture, 105 ; Incorporation of moisture, 

 106; Control of amount of moisture, 107; Nat- 

 ural amount of moisture in butter, 108 ; Cream- 



123-159 



