CONTENTS 



CHAPTER PAGE 



I. SECRETION OF MILK i 



II. COMPOSITION OF MILK n 



III. CREAMING 20 



IV. FERMENTATION 33 



V. CREAM RIPENING 37 



VI. CHURNING 43 



VII. MARKETING MILK 54 



VIII. EQUIPMENT 70 



IX. BABCOCK TEST 75 



X. BUTTER JUDGING AND GRADING 78 



XL HISTORICAL 84 



APPENDIX 90 



