VI TABLE OF CONTENTS 



PAGE 



Bacteria 21 



Lactic Acid Bacilli 21 



The Control of Bacteria 22 



Cleanliness 22 



Heat. . . 22 



Cooling 22 



Disinfectants 25 



Pasteurization 25 



Pure Cultures 30 



Starters 32 



Chapter II 



Milk Supply and Creamery Products 35 



Milk Supply 35 



Bovine Tuberculosis 35 



Milk as a Disease Carrier 36 



Bacteria Count 36 



Certified Milk 36 



The Sanitary Code 38 



New York State Milk Grading 38 



^ Q\iy Delivery 39 



v^Milk Stations 41. 



Skim Milk 44 



Cream 44 



The Separator 46 



Percentage of Butter-fat 48 



Standardizing Cream 48 



Pasteurized Cream 49 



Whipped Cream 49 



Emulsified Cream 50 



Ice Cream 52 



Freezers 52 



Classification of lee Cream 56 



Ice Cream Recipes 56 



