TABLE OF CONTENTS. 



PAGE 



Introduction 1 



Chap. I. COMPOSITION OF MILK AND ITS PRODUCTS 10 



Chap. II. SAMPLING MILK 23 



Chap. III. THE BABCOCK TEST MILK 28 



A. Directions for making the test 29 



B. Discussion of the details of the test 37 



Chap. IV. THE BABCOCK TEST CREAM 75 



Chap. V. THE BABCOCK TEST OTHER MILK PRODUCTS 90 



Chap. VI. THE LACTOMETER AND ITS APPLICATION 102 



Chap. VII. TESTING THE ACIDITY OP MILK AND CREAM 119 



Chap. VIII. TESTING THE PURITY OP MILK 137 



Chap. IX. TESTING MILK ON THE FARM 142 



Chap. X. COMPOSITE SAMPLES OP MILK 160 



Chap. XI. CREAM TESTING AT CREAMERIES 176 



Chap. XII. CALCULATION OP BUTTER AND CHEESE YIELDS 187 



Chap. ~XIII. CALCULATING DIVIDENDS 203 



Chap. XIV. CHEMICAL ANALYSIS OP MILK AND ITS PROD- 

 UCTS 217 



Appendix 259 



Table I. Composition of milk and its products. 



Table II. State ana city standards for dairy products. 



Table III. Quevenne lactometer degrees corresponding to 

 the scale of the M. Y. Board of Health lactometers. 



Table IV. Value of 10 S ~ 10 -for specific gravities from 

 1.019 to 1.0369. 



Table V. Correction table for specific gravity of milk. 



Table VI. Per cent, of solids not fat, corresponding to 

 to 6 per cent, of fat and lactometer readings of 26 to 36. 



Directions for the use of Tables VII, VIII, IX and XI. 



Table VII. Pounds of fat in 1 to 1,000 pounds of milk 

 testing 3 to 5.35 per cent. 



Table VIII. Pounds of fat in 1 to 1,000 Ibs. of cream test- 

 ing 12.0 to 50.0 per cent. fat. 



