CREAMERY BUTTER MAKING. 



CHAPTER I. 



MILK. 



Milk, in a broad sense, may be defined as tbe normal 

 secretion of the mammary glands of animals that suckle 

 their young. It is the only 

 food found in Nature con- 

 taining all the elements 

 necessary to sustain life. 

 Moreover it contains these 

 elements in the proper pro- 

 portions and in easily di- 

 gestible and assimilable 

 form. 



Designed by Nature to 

 nourish the young,, milk 

 was originally used entirely 

 for this purpose and secre- 

 ted only a short time after 

 parturition. For many cen- 

 turies, however, it has been 

 used as an important part of the human dietary and cows 

 at the present time yield milk almost incessantly. Because 

 of its nutritive qualities its use as a dietetic is rapidly 

 increasing. 



Physical Properties. Milk is a whitish opaque fluid 

 possessing a sweetish taste and a faint ordor suggestive 

 of cow's breath. It has an amphioteric reaction, that is, 



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Weigh can showing gate opener. 



