CONTENTS. 



PAGE 



Why Inspect DairiC'? and Dairy Products ? 213 



Dairy and Milk Inspection should begin at the Dairy 214 



How to make the Tuberculin Test 215 



Kind and Condition of Feed 218 



Time and Manner of Feeding 210 



Water Supply for Dairy Cows 219 



Drainage of Barns and Lots 219 



Ventilation 220 



Location of Dairy Barns and Buildings 220 



Keeping the Cows Clean 220 



Personal Cleanliness of Milker 221 



Impurities found in Milk 221 



Grotenfeldt's Principles to Regulate Work in Dairy Barn 222 



Source of Water Used at Dairy 223 



Composition of Milk 224 



Fat in Milk 225 



Milk Sugar or Lactose 225 



Casein and Albumen in Milk 226 



Ash or Mineral Matter in Milk 226 



Clostrum 227 



Specific Gravity of Milk 227 



Variations in Composition of Normal Milk 227 



Comparative Composition of various kinds of Milk 228 



Determining the per cent, of Fat in Milk by Babcock Test 22S 



Determining the per cent, of Fat in Milk by Gravimetric Method . 2.S1 



Gravimetric Method of determining the Total Solids in Milk 232 



A Close Method of Estimating the Total Solids and the Solids not 



Fat 233 



Gravimetric Determination of Ash or Salts in Milk 236 



Milk Adulteration by Adding Water and Abstracting Cream 236 



