XX CONTENTS 



PAGES 



Definitions and standards 459 



Process of manufacture for unsweetened condensed milk 460 



Effect of concentration upon acidity . . . 462 



Sterilization and keeping quality .... 465 



Composition 466 



Testing unsweetened condensed milk . . . 466 



Testing for fat 466 



Testing for solids 467 



Sweetened condensed milk 468 



Composition ....... 469 



Uses of condensed milk 469 



Powdered milk . . . . . . . . 469 



Process of making powdered milk . . . 470 



The Ekenberg process 471 



Composition 472 



The Merrell-Soule process .... 472 



Methods of marketing 476 



Definitions and standards 477 



CHAPTER XIII 



FERMENTED MILK 478-510 



Therapeutic value of fermented milk . . . 479 



Food value of fermented milk 486 



The various forms of fermented milk .... 487 



Cultures in tablet and capsule form . . . 487 



Buttermilk 488 



Making buttermilk in the home . . . 494 



Kefir 495 



Kumiss 502 



Yogurt 504 



CHAPTER XIV 



ICE CREAM MAKING 511-546 



Essential characteristics of ice cream .... 512 



Body . . ....... 513 



Aging 514 



