CONTENTS 



CHAPTER I 

 SECRETION OF MILK 



Milk defined Mammary glands Udder Internal structure of 

 udder and teats Ultimate follicle Secretion of milk Incen- 

 tives to secretion Amount and duration of flow Effect of 

 succeeding pregnancy Incomplete removal of milk Reg- 

 ularity and frequency of milking Control of animal over 

 secretion. 

 / Pages 1-15 



CHAPTER II 

 COMPOSITION OF MILK 



Milk constituents Colostrum Specific gravity The fats The 

 volatile fats The non- volatile fats The albuminoids The 

 sugar The ash Other constituents Variations in quality 

 of milk. 



Pages 16-34 



CHAPTER III 

 THE PRODUCTION OF MILK DAIRY CATTLE 



Milk a maternal function The cow the only commercial milk 

 producer Factors in the production of milk The lactation 

 period The operation of milking Relation of form to capac- 

 ity Value of records of production Necessity for keeping 

 records Food as a factor in milk production The ideal 

 ration Selection of breed Pure breds and grades Main- 

 tenance of the dairy herd Selection of the bull Management 

 of the bull Grading up the herd Major and minor dairy 

 breeds Jerseys Guernseys Holstein-Friesians Ayrshires 

 Shorthorns Red Polled Brown Swiss Dutch Belted 

 Devons. 



Pages 35-76 



(xi) 



