TABLE OF CONTENTS 



PART ONE. The Production and Care of Dairy Products 



Page 



Exercise 1. Microscopic Examination of Milk 8 



Exercise 2. The Physical Differences of Milk and Its Products. 10 



Exercise 3. Effects of Adding Chemicals to Dairy Products .... 12 



Exercise 4. The Purity of Market Milk and Cream 14 



Exercise 5. The Source of Fermentations in Dairy Products. ... 16 



Exercise 6. Lactic Acid in Dairy Products , 18 



Exercise 7. Influence of Barn Ventilation on Dairy Products ... 22 



Exercise 8. Cleanliness and the Keeping Quality of Milk 24 



Exercise 9. Temperature and the Keeping Quality of Milk. ... 2o 



Exercise 10. Efficiency of Methods of Cooling Milk and Cream. . 28 



Exercise 11. Open and Covered Containers for Dairy Products. . 30 



Exercise 12. Absorbing Capacity of Dairy Products 32 



Exercise 13. Effects of Impure Water upon Dairy Products. ... 34 



Exercise 14. Determination of Moisture in Dairy Products 36 



Exercise 15. Determination of Salt in Dairy Products 38 



Exercise 16. Tests for Renovated Butter and Margarine 40 



PART TWO. The Testing of Dairy Products 



Exercise 1 . Operation of the Babcock Test 48 



Exercise 2. Mixing Milk and Acid for Testing 50 



Exercise 3. Varying the Amount of Acid in Testing 52 



Exercise 4. Temperature of the Water in Testing 54 



Exercise 5. Testing Skimmilk, Buttermilk, and Whey 56 



Exercise 6. Testing Cream 58 



Exercise 7. Measuring and Weighing Cream 60 



Exercise 8. Speed of the Babcock Tester 62 



Exercise 9. Temperature in Reading the Tests 64 



Exercise 10. Testing Cheese 66 



Exercise 11. Determining the Butter-fat in Butter 68 



Exercise 12. Testing Condensed Milk 70 



Exercise 13. Specific Gravity of Milk 72 



