viii CONTENTS 



CHAPTER X. PAGE 



THE CITY MILK PLANT 94 



Transportation 94 



The Intake 96 



Sanitary Piping 97 



Clarifying 97 



Pasteurization and Cooling . . . . 98 



Pasteurizers 100 



Pasteurization in the Bottle. 101 



Bottling 104 



Delivering 105 



Bottle Washing 105 



The Milk Bottle 109 



The Bottle Cap no 



Business Principles in 



CHAPTER XI. 



STANDARDIZATION or MILK AND CREAM 114 



Standardization of Milk 115 



Standardization of Cream 119 



CHAPTER XII. 



SANITARY EXAMINATION OF MILK ; 1 23 



Acidity Test 123 



Sediment Test 1 24 



Leucocytes in Milk 125 



Reduction-Fermentation Test 126 



CHAPTER XIII. 



WHIPPING OF CREAM 127 



Conditions Affecting Viscosity of Cream 127 



Preparing Viscogen 127 



Use of Viscogen in Cream , 128 



PART III. 



ICE CREAM MAKING. 



CHAPTER XIV. 



ICE CREAM MAKING 132 



History and Extent of Ice Cream Making 132 



Classification of Ice Cream and Ices 135 



