xii Contents 



CHAPTER IV 

 THE TESTING OF MILK 



Gravimetric anaylsis History of milk tests Cream gauges 

 Specific gravity Lactometers Churn tests Lactobutyrom- 

 eter Pioscope Lactoscope Soxhlet's Method Lactocrite 

 Fjord's control apparatus Milk tests in the United States 

 Short's method Method of Failyer and Willard Parsons' 

 method Iowa Station test Cochran's method Babcock test 

 Beimling test Gerber's method Butyrometer Details of 

 Babcock test The centrifugal machine The glassware 

 Sampling the milk Composite sampling Making the test 

 The acid Whirling Reading Cleaning the glassware. 



Pages 77-107 



CHAPTER V 



THE FERMENTS AND FERMENTATIONS OF MILK AND 

 THEIR CONTROL 



Tendency to undergo change Germs of fermentation Bacteria 

 Presence of bacteria in milk Kinds of bacteria in milk 

 Fermentations of milk Relation of milk bacteria to the 

 human system Lactic fermentations Fermentations affect- 

 ing the albuminoids Butyric fermentations Control of fer- 

 mentations Prevention of infection Holding at low tem- 

 peratures Destruction of germs in milk Pasteurization 

 Selection of milk for pasteurization. 



Pages 108-124 



CHAPTER VI 



DETERMINATION 6r BACTERIA IN MILK 



Bacteria as a measure of dirt in milk The laboratory Apparatus 

 x Media Sterilization Cleaning glassware Procedure for plat- 

 ing Checks. 



Pages 125-134 



CHAPTER VII 

 MARKET MILK 



Milk for consumption Cleanliness Treatment after drawing 

 Aeration Delivery Bad flavors in milk Quality of milk 

 for consumption Control of milk supply Cream for con- 

 sumption Pasteurized cream Quality of cream. 



Pages 135-148 



