CHAPTER XVIII 



DAIRYING 



Composition of milk. 

 Testing of milk for fat. 

 Separation of cream from milk. 

 Bacteria in milk. 

 Production of sanitary milk. 



Keeping foreign matter out of the milk. 



Kind of utensils for milk. 



Care during the milking. 



Care of milk in the milk house. 

 Pasteurization of milk. 



THE dairy industry is one of the most important divisions 

 of agriculture. One has but to visit a milk-receiving station 

 in any of the large cities and see train after train of milk com- 

 ing to the market to realize something of the magnitude of 

 dairying as now conducted. When we consider the vast quan- 

 tities of butter, cheese, ice cream, and condensed milk that 

 are consumed, we comprehend still more the extent of the 

 industry. It is all the more unfortunate, therefore, that much 

 of the milk is produced under unsanitary conditions, and it is 

 this aspect of the subject that is stressed in the ensuing chapter. 



191. Composition of milk. The average composition of 

 milk as determined by more than five thousand analyses made 

 by the New York State Experiment Station at Geneva, is as 

 follows : 



Water 87.1 per cent 



Butter-fat 3.9 per cent 



Protein f Casein 2.5 per cent 



Albumin .7 per cent 



Milk-sugar 5.1 per cent 



Ash .!_ per cent 



Total 100.0 per cent 



375 



