CONTENTS 



CHAPTER I 



PAGE 



PREFACE. . . . ' v 



MILK 1 



Importance of the Dairy Industry Consumption of Milk in the United 

 States Milk a Valuable Food Definition of Milk Breeding of the Cow 

 Average Chemical Composition of Milk Chemical Composition of Skim- 

 milk and Whey The Composition of Milk in Detail Colostrum Color of 

 Milk Opacity of Milk Specific Gravity of Milk Freezing Point of Milk 

 Electric Conductivity of Milk Refractive Index of Milk Fat Globules in 

 Milk Cellular Content of Milk The Enzymes of Milk Water in Milk 

 Butterfat Proteins Casein Lactalbumin Lactglobulin Carbohydrates 

 Lactose Hexose Sugar Salts in Milk Gases Consumption and Flow 

 of Milk Variable Effect of Maltreating Cows Factors Influencing the 

 Milk Flow Effect of Milking Variation in Milk from Milking to Milking 

 Individuality of the Cow and the Production of Butterfat Effect of the 

 Condition of the Cow at Calving Changes in Character of Milk during the 

 Lactation Period Seasonal Variation in Composition Breed of Cow and 

 Production of Butterfat Bacteria in Milk Classification of Bacteria Found 

 in Milk Importance of the Various Classes of Bacteria Stages in the 

 Bacterial Decomposition of Milk First Stage Second Stage Third Stage 

 Fourth Stage Bacterial Decomposition of Milk Usually Harmless Dirty 

 Milk Infected Milk Grading of Milk Modified Milk Milk Beverages 

 Condensed Milk and Milk Powder. 



CHAPTER II 



DISEASES COMMUNICABLE IN MILK 28 



Milk a Vehicle of Infection Discovery ol Disease Germs Classification 

 of Milk-borne Diseases Tuberculosis Nature of Tuberculosis Entrance 

 of Tuberculosis Germs into the Body Passage of Tuberculosis Germs from 

 the Body Infection of Milk by Germs of Tuberculosis in the Feces Fre- 

 quency of the Infection of Milk with Tuberculosis Length of Life of 

 Tuberculosis Germs Outside the Body Mode of Infection of the Herd The 

 Diagnosis of Tuberculosis Physical Examination Tuberculin Subcuta- 

 neous Test Tuberculin Test as a Criterion for Excluding Milk from the 

 Market The Intradermal Test The Ophthalmic Test Value of the Tuber- 

 culin Test Results of Tuberculin Testing Tuberculin Testing in Wisconsin 

 Tuberculin Testing in Hawaii Tuberculin Testing in North Carolina 

 Tuberculin Testing in Savannah, Ga. Tuberculin Testing in Chester 

 County, Pennsylvania Tuberculin Testing in Minnesota Tuberculin 

 Testing in Montclair, N. J. The Lesson of Tuberculin TJesting Con- 

 trol of Tuberculosis by Immunization Control by Tuberculin Testing 

 The Manchester Method of Control The Ostertag Method of Control 

 The Bang Method of Control The Birmingham Method of Control 

 Use of the Bang Method in the United States The Disinfection of Stables 

 Tuberculosis in Swine Viability of B. Tuberculosis in Butter and Ice Cream 



vii 



