6 



Syllabus of a course of lectures on cheese making; — Continued 

 Second lecture — C\^nlinued. 



The composition of cow's milk, etc. — Continued. Page. 



Standard of conij)osition for whole-milk cheese 21 



Composition of whey 21 



Composition of cheese 22 



The value of cheese as food 22 



Experiment and practice work, second lecture 22 



Time required for experiments 22 



Apparatus required 22 



Approximate determination of milk solids 22 



Determination of whey solids 23 



To determine per cent of cheese solids in milk 23 



Third lecture 23 



Care of milk to be used in cheese making 23 



Necessity of clean milk 23 



Sources of contamination 23 



Flavors from foods eaten 23 



Absorption of flavors by milk 23 



Injurious flavors from bacterial infection 24 



Characteristics of bacteria 24 



Obtaining clean milk 24 



Cleanliness in cheese factory 25 



Experiment and practice work, third lecture 25 



Time required for experiments 25 



Apparatus required 25 



General outline of method used in determining the number of germs in 



milk 25 



Sterilizing milk 25 



Showing relative number of bacteria in different milks 26 



Fourth lecture 26 



The use of the Babcock method of testing milk in connection with the making 



of cheese 26 



What the Babcock test is 26 



Advantages of test 26 



Disadvantages of test 26 



Opportunities for use in cheese making 27 



Apparatus and materials used in testing milk 27 



Samphng milk for testing 27 



Composite samples 27 



Performing test 27 



Testing whey by Babcock method 27 



Determining fat in cheese by Babcock method 28 



Experiment and practice work, fourth lecture 28 



Time required 28 



Apparatus and materials required 28 



Use of pipette 28 



Running milk into test l)ottle from pipette 28 



Measuring acid and pouring into test bottle 28 



Mixing milk and acid 28 



Whirling test bottles and adding water 28 



Measuring fat 28 



Measuring accuracy of test bottles 28 



Testing other substances than milk for fat 28 



