CONDENSED MILK AND MILK POWDER XIII 



Chapter XXVIII 



Dried Buttermilk and Dried Whey Manufacture of; composition of 



buttermilk powders 

 Malted milk. 

 Federal Standards for Milk Powders and Malted Milk. . .Pages 248-252 



Chapter XXIX 



Standardization Standardizing fluid milk for fat and milk solids; 

 standardizing condensed milk for fat, solids not fat and total 

 solids Pages 253-258 



Chapter XXX 



Practical Methods of Systematic Examination of Product for Market- 

 able Properties Number of samples needed; frequency of exam- 

 ination; technique of examination; interpretation of results; 

 systematic examination a necessary factor of economic manu- 

 facture Pages 258-260 



Chapter XXXI 



Chemical Tests and Analyses Milk specific gravity total solids 

 ash total nitrogen casein and albumin lactose butterfat. 

 Sweetened Condensed Milk Preparation of sample specific grav- 

 ity total solids ash proteids lactose butterfat sucrose 

 milk solids. 



Evaporated Milk Preparation of sample specific gravity total 

 solids tables showing total solids, when Beaume reading and per 

 cent fat are known ash proteids lactose butterfat. 

 Milk Powders Total solids ash proteids lactose sucrose 

 butter fat Pages 261-283 



Chapter XXXII 



Mojonnier Test for Fat and Solids List of equipment; directions for 

 operating; fresh milk, skim milk, whey and buttermilk; sweetened 

 condensed milk, evaporated milk and plain condensed bulk milk; 

 powdered milks and malted milk Pages 283-294 



Chapter XXXIII 



Detection of Adulterants and Preservatives Extraneous water; skim- 

 ming; extraneous water and skimming; artificial coloring; sucrose 

 of lime; lime; gelatin; formaldehyde; boric acid; benzoic acid; 

 salicylic acid; hydrogen peroxide Pages 295-305 



Chapter XXXIV 



Bacteriological Analysis Sampling, dilutions, preparation of media, 



plating, incubation, making counts, qualitative determinations. 

 Table Showing Legal Standards of Dairy Products by States 



Pages 307-311 



