Xll SYNOPSIS OF CONTENTS. 



PAGE 



CHAPTER XXVII CREAM, .408 



The theory of the rising of Fat Globules is treated fully, together 

 with its application to the preparation of Cream ; a short account 

 of separators is given, with a discussion of Cream, Skim Milk, 

 and Separator Slime ; theoretical and practical notes on the 

 thickness of Cream follow, and a short section on homogenisation 

 ends the chapter. 



CHAPTER XXVIII. BUTTER, CHEESE, ETC., . . . .429 



This chapter includes the theory of Churning, a classi6cation 

 of Cheeses, and a description of other products. The control of 

 the dairy operations is treated practically. 



CHAPTER XXIX. BIOLOGICAL AND SANITARY MATTERS, . . 444 



A slight sketch of micro-organisms and their action on milk is 

 followed by a summary of sanitary precautions, and a few 

 remarks on milk as a food and a medicine. 



CHAPTER XXX. STANDARDISATION AND CALIBRATION OF 



APPARATUS, 462 



This chapter contains succinct directions which, if followed, 

 will ensure the accuracy of the apparatus employed in milk 

 testing. 



APPENDIX Useful Tables, 468 



ADDENDA, 473 



Devoted to researches appearing while the book was at press. 



INDEX, 481 



ERRATUM. 



Page 51, line 4 from bottom, for " cystein " read " cystine. 



