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
City Delivery 39
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 Ice Cream 56
Ice Cream Recipes 56
Page:The story of milk.djvu/10
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