xn MILK 



CHAPTER IV 



Causes and Conditions Influencing the Quality and 

 Quantity of Milk 



Causes influencing Quantity of Milk Secreted Difference in 

 Morning and Evening Milk Conditions influencing the Quality 

 of Milk Period of Lactation Food Influence of Excitement 

 Illness ' Page 42 



CHAPTER V 

 The Changes which Milk Undergoes 



Creaming of Milk Souring Aniphoteric Reaction Coagulation 

 of Milk Effect of Heat Milk Faults Means of preventing 

 Changes in Milk Preserved Milk . . . Page 53 



CHAPTER VI 

 The Bacteria of Milk 



Occurrence of Bacteria Contamination of Milk by Micro-organisms 

 Importance of a Knowledge of Bacteriology to the Farmer 

 Description of the Different Micro-organisms Method of 

 Development of Bacteria Size of Bacteria Conditions in- 

 fluencing the Development of Bacteria Number of Bacteria 

 in Milk Classification of Bacteria infesting Milk Bacteria of 

 a Useful Nature Bacteria of an Indirectly Injurious Nature 

 Bacteria of a Directly Injurious Nature Blue Milk Red 

 Milk Yellow Milk Slimy or Ropy Milk Bitter Milk- 

 Lactic Fermentation of Milk Butyric Fermentation Casein 

 Ferments Alcoholic Fermentation Kephir Nature of 

 Kephir Fermentation Koumiss Pathogenic Germs Bacillus 

 of Tuberculosis Cholera Bacillus Typhus Bacillus Methods 

 of Destroying or Regulating Bacterial Life in Milk Sterilisa- 

 tion of Milk Pasteurisation of Milk Importance of Cleanli- 

 ness in Handling Milk Chemical Agents . . Page 63 



