CONTENTS. 



PART I. 



MILK AS A FOOD. 

 CHAPTER I. 



PAGE 



MILK ITS PROPERTIES AND COMPOSITION i 



What is Milk ? i 



Properties of Milk i 



Composition of Milk 3 



CHAPTER II. 



NORMAL MILK AND ITS PRODUCTS AS FOOD 5 



Palatability of Cows' Milk 7 



Digestibility of Milk 8 



Raw vs. Heated Milk 9 



Use of Milk with Other Foods 9 



Relative Cost of Milk 10 



Skim Milk 14 



Buttermilk 17 



Cream 18 



Butter 19 



Cheddar Cheese 20 



Cottage Cheese 21 



CHAPTER III. 



ABNORMAL MILK 23 



Poisonous Milk 23 



Colored Milk 24 



Bitter Milk 24 



Stringy or Ropy Milk 24 



Colostrum 24 



General , 25 



v 



