Introduction 



All dairymen and milk producers probably make 

 use of these facts, and the most successful cool the 

 milk as soon as it is drawn from the cow. Regard- 

 less of how clean the milk may be produced, there is 

 certam to be some micro-organisms in it. Of course 

 some of these are beneficial and others are harmful, 

 but as the producer cannot distinguish between them, 

 the development of all should be retarded by cooling 

 and holding cold. 



The Influence of Temperature on the Quality of the 

 Finished Product. 



The quaHty of the finished product is judged by 

 its flavor, body, texture and appearance. 



Flavor is affected by bacterial growth, and this 

 growth in turn is regulated by the temperature. A 

 high temperature will cause a bad or undesirable 

 flavor. A low temperature may cause a lack of 

 flavor. 



The body and texture and appearance are deter- 

 mined by the moisture content and the process of 

 manufacture. Both are largely regulated by tem- 

 perature. For example, if cheese is heated too high, 

 it will be dry, hard and crumbly, while ice cream 

 that is not frozen sufficiently will be watery and 

 grainy. The churning of cream into butter depends 

 upon the correct churning temperature. If the 

 cream is too warm, the butter will be too soft and 

 will have a very poor body ; if too cold, it will not 

 churn at all, or very slowly. 



The successful manufacturer must make a prod- 

 uct that is uniform from day to day. Uniformity 

 depends upon many factors, but the important one, 

 as will be pointed out in detail later, is that of the 

 correct temperature. 



