SYNOPSIS OF CONTENTS. XI 



PAGE 



CHAPTER XIX. WATER ANALYSIS, 284 



The importance of a pure water supply in dairying is so great 

 that both the Chemical and Bacteriological Examination of 

 Water are described. 



PART III. Technical Applications. 

 CHAPTER XX. THE CHEMICAL COMPOSITION OF MILK, . . 296 



Detailed Statistics showing the composition of cow's milk, 

 and its variations are given, followed by a description of 

 colostrum. 



CHAPTER XXI. THE MILK OF MAMMALS OTHER THAN THE Cow, 314 



After a short classification, Human Milk, and that of the 

 Buffalo, Ewe, Goat, Mare, and Ass are described. 



CHAPTER XXII. THE COMPOSITION OF MILK PRODUCTS, . . 329 



The Composition of Condensed Milk, Milk Powders, Butter, 

 and other products is given. 



CHAPTER XXIII. THE COMPOSITION OF CHEESE AND FERMENTED 



PRODUCTS, . 341 



The various kinds of Cheese, Curd and Whey, Caseins, Koumiss, 

 Kephir, and Sour Milk Preparations are treated of. 



CHAPTER XXIV. DEDUCTIONS FROM ANALYSIS, . . .354 



A discussion of the Limits and Standards of Milk, Butter, 

 and Cheese, and the detection of their adulteration. 



CHAPTER XXV. THE CHEMICAL CONTROL OF THE DAIRY, . . 371 



The duties of the Dairy Chemist are described, with practical 

 observations on the taking, analysis, and preservation of samples, 

 the control of Milk during delivery, followed by an essay, with 

 examples, on the solution of the diverse problems that he is called 

 upon to solve. 



CHAPTER XXVI. THE KEEPING OF MILK, . . . .392 



The action of heat and cold on Milk, the preparation and 

 properties of sterilised, frozen, and condensed milk and of milk 

 powders, the souring of milk, and the effect of preservatives are 

 discussed. 



