S. Henry Ayers

1884

• A bacteriological study of retail ice cream
• A study of the alkali-forming bacteria found in milk
• Cooling hot-bottled pasteurized milk by forced air
• Pasteurizing milk in bottles and bottling hot milk pasteurized in bulk
• The alcohol test in relation to milk
• The determination of bacteria in ice cream
• The four essential factors in the production of milk of low bacterial content
• The present status of the pasteurization of milk
• The significance of the colon count in raw milk
• The sporogenes test as an index of the contamination of milk