vi CONTENTS 



Turnip -like and Beet-like Tastes, and a Burnt or 

 Malt-like Taste and Odor; Blue Milk; Red Milk; 

 Yellow- or Orange-colored Spots; Yellowish-green 

 Discoloration; Greenish- Yellow Spots; Violet- 

 colored Spots. 



VI. INFLUENCE OF DISEASE UPON MILK 72 



Diseases of Cattle Transmissible Through Milk: 

 Tuberculosis; Aphthous Fever or Foot and Mouth 

 Disease; Cow-pox; False Cow Pox; Furunculosis of 

 the Udder; Anthrax; Rabies; Actinomycosis; Milk 

 Sickness or Trembles. Diseases of Cattle which 

 may Render Milk Harmful to Man : Inflammation 

 of the Udder (Mastitis); Blood in Milk; (Edema 

 of the Udder; Indigestion; Spoiled Feed; Septic or 

 Hemorrhagic Enteritis; Septic Metritis; Retained 

 Placenta; Infectious Abortion; Other Diseases; 

 Excretion of Medicines Through the Udder. 

 Diseases of Man Transmissible Through Milk: 

 Typhoid Fever; Paratyphoid Fever; Diphtheria; 

 Septic Sore Throat; Scarlet Fever; Tuberculosis. 



VII. DAIRY FARM INSPECTION 126 



Stable: Exterior; Interior. Cows: Examination 

 for Cleanliness; Stage of Lactation; Examination 

 for Symptoms of Diseases. Stable Practices: 

 Method of Cleaning the Stable; Cleaning the Cows; 

 Methods of Milking; Feeding; Bedding. Milk 

 House: Location; Construction; Apparatus; Water 

 Supply. Score Cards. 



VIII. PASTEURIZATION 203 



Principles of Pasteurization: Effect of Heat on 

 Pathogenic Organisms; Effect of Heat on the 

 Common Milk Bacteria; Toxins and Decomposi- 

 tion Products; Nutritive Properties; Ferments or 

 Enzymes; Taste; Cream Line. Methods of Pas- 

 teurization: "Flash" or Continuous Process; 

 "Holder" Process; Pasteurization in the Final 

 Container; Types of Pasteurizers; Biorization; 

 Ultra-violet Rays; Electricity; Ozone. 



IX. METHODS OF EXAMINING MILK 223 



Collecting Samples; Preserving Samples; Stable or 

 Herd Samples; Individual Samples; Mixing the 

 Milk Sample; Color, Consistency; Odor and Taste. 

 Determination of Specific Gravity; Determination 

 of the Per Cent, of Fat; Determination of Total 



