CHAPTER II

MILK AND CREAM AS RELATED TO ICE-CREAM 8-24

Method of securing supply, 5; Quality of milk and cream desired, 6; Why milk and cream are not of the desired quality, 7; The flavor of foods eaten by the cow, 8; The absorption of flavors and odors in the atmosphere, 9; The unhealthy condition of the cow, 10; The bacteria in the milk, 11; The sediment test, 12; How to prevent the growth of micro-organisms in the milk and cream, 13; Milk and cream production and handling, 14; Clarifier, 15; The chemical composition of the milk and cream, 16.