Summary The temperature of milk during bottling in half-pint knockdown and preformed paper containers at ten dairy plants ranged from 43 to 56 F with an average of 47 F. The effects of these temperatures on the shelf life of the product are discussed.

The present employment status of 1,401 contestants in the Collegiate Students' International Contest in the Judging of Dairy Prod-uets from 1930 to 1956, inclusive, was studied.Approximately three-fourths of the contestants are presently employed within, or allied to, the dairy industry.Nearly one-third of them are owners, managers, superintendents, foremen, buyers, auditors, or directors of dairy plants.Education, sales, farming, field quality control, laboratory, civil service, and industrial research took 14, 9, 7, 3, 2, 6, and 2%, respectively.Of the 267, or 19%, employed outside and not related to the dairy industry, the United States Armed Forces took 102, or nearly onethird of them.A wide scope of professions including ministry, dentistry, law, and banking was represented.Slightly over 7% had unknown addresses or were deceased.

The present employment status of 1,401 contestants in the Collegiate Students’ International Contest in the Judging of Dairy Products from 1930 to 1956, inclusive, was studied.

Pipeline milking as compared to bucket milking increased the magnitude of the acid degree values (silica gel method) of milk samples. Passage of the milk through a diaphram pump further increased the acid degree values in some cases.

1.Pasteurization at 180° F. for 19 seconds proved as effective in reducing the number of bacteria in the ice cream mix as 160° F. for 30 minutes.2.Homogenization before or after pasteurization does not affect the efficiency of bacterial reduction.3.All samples of mix were considered properly pasteurized using the phosphatase test as a criteria.4.The viscosity of all lots of mix was low and there was no significant difference between the lots homogenized before pasteurization and those homogenized after pasteurization.5.The body and texture of the finished ice cream was more dependent on the method of freezing than on the method of pasteurizing the mix or the length of the aging time.6.Ice cream mix when made from milk, cream and skimmilk flakes can be successfully pasteurized by a short-time-high-temperature pasteurizer.7.No cooked flavor was noted in the finished ice cream pasteurized by either the short-time-high-temperature or the holder method.