Page:The story of milk.djvu/10

 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

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