XII CONTENTS. 



CHAPTKR X. 



TH1-; ANALYSIS OK MII.K. 



Introduction 174 



Composition of milk 174 



Protein 174 



Fat 174 



Carbohydrates 1 76 



Mineral matter 176 



Solids of milk 176 



Effect of feeding on the composition of milk 176 



Sampling milk 177 



Specific gravity 177 



Determination of fat in milk and cream 179 



Interpretation of specific gravity and fat 180 



Solids not fat ISO 



Preliminary tests of milk 182 



Acidity of milk 182 



Federal standards 183 



State standards 1S4 



Collection of samples 1<S4 



References 185 



CHAPTKR XI. 



AIH-I/TKRATION OK MILK. 



Introduction 187 



Tests for preservatives 190 



Borax 190 



Formaldehyde 190 



Hehner's test for formaldehyde 191 



Leach's test for formaldehyde 191 



Watering of milk 191 



Skimming 192 



Carbonate of soda 192 



Thickening agents for cream 193 



Heated milk 193 



Coloring matter 193 



References 194 



FIGURES IX TEXT. 



Fig. 1. Section of one quarter of the udder of a co\v 1 



Fig. 2. Pearson's milk pail 7 



Fig. 3. A convenient stable 10 



