CONTENTS 



CHAPTER pAGE 



I. PHYSIOLOGY OF MILK SECRETION 1 



Udder Structure and Cell Activity. Stages of 

 Lactation. Phases of Milk Secretion. 



II. COLOSTRUM , U 



Physical Properties; Chemical Properties; Micro- 

 scopic Appearance; Ferments or Enzymes; Change 

 from Colostrum to Milk; Judgment of Colostrum 

 as a Food for Man. 



III. MILK 14 



Chemical Properties: Constituents; Variations in 

 Composition; Reaction. Physical Properties: 

 Color; Odor and Taste; Specific Gravity; Refrac- 

 tion; Viscosity; Freezing Point. Microscopical 

 Appearance of Milk and Milk Sediment: Cellular 

 Content; Number of Cells. Biological Properties 

 of Milk: Ferments or Enzymes; Original and 

 Bacterial Ferments; Diastase; Peroxydase; Cata- 

 lase; Reductase; Antibodies or Immune Bodies; 

 Germicidal Action of Milk; Toxins; Aggressins. 

 Classes or Grades of Market Milk: Certified Milk; 

 Inspected Milk; Pasteurized Milk; Grade A; Grade 

 B; Grade C. 



IV. BACTERIA IN MILK 50 



Common Milk Bacteria: Acid-forming Bacteria; 

 Gas-forming Bacteria; Peptonizing or Casease 

 Bacteria; Alkali-forming Bacteria; Inert Bacteria. 

 Variations in Number and Kind of Bacteria: 

 Original Contamination; Temperature; Age of 

 Milk; Proportion of Different Groups of Bacteria. 



V. MILK DEFECTS 66 



Milk Defects Which are Present in Milk when it 

 Comes from the Udder: Cow-like, or Salty, Cow- 

 like Taste; "Fishy" Milk; Rancid Milk; Slow- 

 creaming Milk; Premature Curdling; "Gritty" or 

 " Sandy " Milk. Milk Defects which Appear After 

 the Milk is Drawn from the Udder: Bitter Milk; 

 Viscid, "Ropy," or "Stringy" Milk; "Soapy" 

 Taste; Failure to Sour and "Butter;" Stable-like, 



