dairy technology a treatise on the city milk supply milk as a food ice cream making by products of the creamery and cheesery fermented milks condensed and evaporated milks milk powder renovated butter and oleomargarine dairying milk dairy products i04 dairy technology it is very evident from these figures that heating in the bottles gives by far the better results in a similar experiment carried on by dr charles e north new york pasteurization in bottles reduced the bacterial content of the milk from about 500000 to 500 fig 18 the davis bottle filler and capper per c rd2762.jpg from milk ladeো View Photo