CONTENTS 



CHAPTER PAGE 



I. AUTHOR'S INTRODUCTION ...... i 



II. ON THE GENERAL COMPOSITION OF MILK ... 4 



III. ON THE ORGANIC CONSTITUENTS OF MILK ... 30 



IV. ON THE INORGANIC CONSTITUENTS OF MILK . . 48 



V. ON THE SO-CALLED ' BIOLOGICAL PROPERTIES ' OF MlLK. 



A. THE FERMENTS OR ENZYMES .... 63 



VI. ON THE SO-CALLED ' BIOLOGICAL PROPERTIES ' OF MlLK 



(continued). B. THE SUBSTANCES CONCERNED IN THE 

 PRODUCTION OF IMMUNITY . . . . . 108 



VII. ON THE CELLULAR CONTENT OF MILK . . .130 

 VIII. ON BREAST-FEEDING . . . . . .147 



IX. ON THE NUTRITIVE VALUE OF BOILED MILK OF THE 



SAME SPECIES . 161 



X. EXPERIMENTAL DATA UPON THE NUTRITIVE VALUE OF 

 RAW AND BOILED MILK AS A FOOD FOR THE YOUNG OF 

 DIFFERENT SPECIES 171 



XI. CLINICAL DATA ON THE NUTRITIVE VALUE OF RAW 



AND BOILED Cows' MILK AS A FOOD FOR INFANTS . 187 



XII. ON DRIED MILK AS A FOOD FOR INFANTS . . . 206 



XIII. ON THE ALLEGED PRODUCTION OF BARLOW'S DISEASE 



AND RICKETS BY THE USE OF HEATED MILK FOR 

 INFANTS ........ 216 



XIV. CHANGES OCCURRING IN MILK AS A RESULT OF THE 



APPLICATION OF HEAT 225 



XV. ON THE PRESENCE IN MILK OF CERTAIN ORGANISMS 

 LIABLE TO CAUSE DISEASE, WITH NOTES ON MlLK- 

 BORNE EPIDEMICS ....... 244 



XVI. NOTES ON THE SOURCES OF THE CONTAMINATION OF MILK 265 

 XVII. ON THE PRODUCTION OF MILK AS FAR AS POSSIBLE 



FREE FROM CONTAMINATION . . . . . 270 



XVIII. ON THE TYPES OF BACTERIA COMMONLY FOUND IN MILK 



AND THEIR THERMAL DEATH-POINTS . . . 283 



vii 



