CONTENTS 



CHAPTER PAGB 



I. AUTHOR'S INTRODUCTION . ;. . . .. , , . . i 



II. ON THE GENERAL COMPOSITION OF MILK . . 4 



III. ON THE ORGANIC CONSTITUENTS OF MILK . . 30 



IV. ON THE INORGANIC CONSTITUENTS OF MILK . j 48 



V. ON THE SO-CALLED ' BIOLOGICAL PROPERTIES ' OF MlLK. 



A. THE FERMENTS OR ENZYMES , .' 'I,. . 63 * 



VI. ON THE SO-CALLED ' BIOLOGICAL PROPERTIES ' OF MlLK 



(continued}. B. THE SUBSTANCES CONCERNED IN THE 

 PRODUCTION OF IMMUNITY . . . * 108 



VII. ON THE CELLULAR CONTENT OF MILK v . .130 

 VIII. ON BREAST-FEEDING ..- . . . . 147 



IX. ON THE NUTRITIVE VALUE OF BOILED MILK OF THE 



SAME SPECIES . ". "''.. . , . 161 - 



X. EXPERIMENTAL DATA UPON THE NUTRITIVE VALUE OF 

 RAW AND BOILED MILK AS A FOOD FOR THE YOUNG OF 

 DIFFERENT SPECIES V . . . . 171- 



XI. CLINICAL DATA ON THE NUTRITIVE VALUE OF RAW 



AND BOILED Cows' MILK AS A FOOD FOR INFANTS . 187^ 



XII. ON DRIED MILK AS A FOOD FOR INFANTS . . , 206 - 



XIII. ON THE ALLEGED PRODUCTION OF BARLOW'S DISEASE 



AND RICKETS BY THE USE OF HEATED MILK FOR 

 INFANTS . . . . . , . . 216 



XIV. CHANGES OCCURRING IN MILK AS A RESULT OF THE 



APPLICATION OF HEAT . . . v ' . . 225 



XV. ON THE PRESENCE IN MILK OF CERTAIN ORGANISMS 



LIABLE TO CAUSE DISEASE, WITH NOTES ON MlLK- 



BORNE EPIDEMICS 244 



XVI. NOTES ON THE SOURCES OF THE CONTAMINATION OF MILK 265 

 XVII. ON THE PRODUCTION OF MILK AS FAR AS POSSIBLE 



FREE FROM CONTAMINATION 270 



XVIII. ON THE TYPES OF BACTERIA COMMONLY FOUND IN MILK 



AND THEIR THERMAL DEATH-POINTS . . . 283 ^ 



vii 



