MILK SUPPLY AND CREAMERY PRODUCTS 



55 



may rea^dily choose his formulas, modifying them to 

 suit his local conditions and special problems. The 

 outline kindly furnished the author by Professor Mor- 



Ice cream factory 



tensen is so interesting and instructive as to be well 

 worth copying substantially in full, leaving out the 

 ^'Ices" in which no milk or cream is used and which 

 are therefore not of special interest in connection with 

 the purpose of this book — the use of more and better 

 milk. 



