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 Butter 69 —Dairy Butter 70 —Centrifugal Creaming 70 —Co-operative Creameries 70 —Ripening the Cream 71 —Coloring 74 —Churning 75 —Working 78 —Salting 79 —Composition 79 —Overrun 79 —Packing 79 —Sweet Butter 79 —Renovated Butter 80 —Oleomargarine 80 —Coco-Butter 80 Buttermilk 80 —Cooling Essential 81 —Commercial Buttermilk 81 —Ripening 82 —Breaking up the Curd 82 —Thick Milk 82 —Yoghourt 83 Fermented Milk 83 —Koumis 83 —Kefir 85