XX11 



CONTENTS 



Butter from ice cream . 



Fat-content of different portions 



Shipping 



Modification table 

 Testing ice cream for fat 

 Ice cream score cards . 



CHAPTER XV 



The Relation of Bacteria to Dairy Products 

 Relation of bacteria to milk . . , 



Sources of bacterial contamination 



Interior of udder 



Exterior of cow's body .... 

 The dairy utensils .... 



Development of bacteria in milk 

 Changes in milk due to bacteria 

 Milk as a carrier of disease .... 



Pasteurization of milk 



The quality of milk to be pasteurized 

 Methods of pasteurization 

 The "flash" process 

 The "holder" process 

 Temperatures and methods to be used . 

 Holding and delivery of pasteurized milk 

 Pasteurization of skim-milk and whey . 

 Delivery of hot skim-milk . « 

 The whole milk must be sweet 

 Feeding value of pasteurized skim-milk 

 Amount of water added to skim-milk by 

 pasteurizing with steam 

 Pasteurizing buttermilk 

 Tests for pasteurized milk 

 Storch's test 



Potassium iodide-starch test 

 Infectious mastitis 

 Relation of bacteria to butter 

 Abnormal flavors . 

 Disease bacteria in butter 

 Relation of bacteria to cheese 

 Disease organisms in cheese 



547-573 



