x TABLE OF CONTENTS 



CHAPTER XVII 



CONCENTRATED FOODS 



PAGE 



Seeds Wheat Barley Rye Oats Maize Leguminous seeds 

 Oily seeds Oil cakes Linseed cake Cotton cakes Soyabean 

 cake Rape cake Earthnut cake Cocoanut cake Palmnut 

 cake Compound cakes and meals Industrial bye-products 

 Malt dust Brewers' grains Slump Gluten Molasses and 

 sugar feeds Locust beans, etc 264 



PART IV. DAIRYING 

 CHAPTER XVIII 



COMPOSITION AND GENERAL PROPERTIES OF MILK 



Secretion Chemical composition Legal standards Causes of varia- 

 tion Physical properties Specific gravity Richmond's scale 

 Formulae Specific gravity of milk solids 286 



CHAPTER XIX 



THE CHEMICAL CONSTITUENTS OF MILK 



Ash Nitrogenous matter Fat Milk sugar Fermentation Milk 

 faults Preservati ves Sterilisation Aseptic treatment Fer- 

 mented milks Effects of heat Condensed milk Milk of 

 various animals Bottle milk for infants 302 



CHAPTER XX 



MILK PRODUCTS 



Cream Skim and separated milk Churning Butter milk Butter 

 Butter colours Preservatives Margarine Cheese Whey 

 Rennet Ripening of cheese 320 



