SYNOPSIS OF CONTENTS. 



PART 1. The Constituents of Milk. 



PAGE 



CHAPTER I. INTRODUCTION, 1 



A general review of the Composition of Milk, including a dis- 

 cussion on Fat Globules. 



CHAPTER II. THE FAT OF MILK, 10 



The Composition and Constituents of Fat are described. 



CHAPTER III. THE SOLUBLE CONSTITUENTS 27 



Chiefly devoted to Milk-sugar and products derived from it, 

 but including Mineral and other constituents. 



CHAPTER IV. PROTEINS, 39 



A short review of Proteins in general, followed by a detailed 

 description of the Milk Proteins, their constituents, constitution, 

 and properties. 



PART II. The Analysis of Milk and Milk Products. 



CHAPTER V. PHYSICAL DETERMINATIONS, .... 66 

 Chiefly devoted to Specific Gravity. 



CHAPTER VI. FORMULAE FOR CALCULATIONS, ... 84 



The formulae for deducing the Composition of Milk from 

 Specific Gravity and one determination are derived and given 

 in detail. 



CHAPTER VII. THE ESTIMATION OF TOTAL SOLIDS AND ASH, . 98 

 Both Total Solids and Mineral Analysis are treated fully. 



CHAPTER VIII. THE ESTIMATION OF FAT, . . . .115 



As Fat is the most valuable constituent, the most reliable 

 gravimetric methods are given in full. 



