X Contents. 



Parsons' method — Iowa Station tost — Cochran's method — 

 Babcoek test — Beimling test — Gerber's method — Butyrom- 

 eter — Details of Babcoek test — The centrifugal machine — 

 The glassware — Sampling the milk — Composite sampling — 

 Making the test — The acid — Whirling — Reading — Cleaning 

 the glassware. 



Pages 35-65 



CHAPTER IV. 



The Ferments and Fermentations of Milk and 

 Their Control. 



Tendency to undergo change — Germs of fermentation — Bacteria — 

 Presence of bacteria in milk — Kinds of bacteria in milk — 

 Fermentations of milk — Relation of milk bacteria to the 

 human system — Lactic fermentations — Fermentations affect- 

 ing the albuminoids — Butyric fermentations — Control of fer- 

 mentations — Prevention of infection — Holding at low tem- 

 peratures — Destruction of germs in milk — Pasteurization — 

 Selection of milk for pasteurization. 



Pages 66-82 



CHAPTER V. 

 Market Milk. 



Milk for consumption — Cleanliness — Treatment after drawing — 

 Aeration — Delivery — Bad flavors in milk — Quality of milk 

 for consumption — Control of milk supply — Cream for con- 

 sumption^ — -Pasteurized cream — Quality of cream. 



Pages 83-96 



CHAPTER VI. 



Separation of Cream. 



Gravity creaming — Shallow-pan creaming — Deep setting system- 

 Centrifugal separation — Conditions affecting completeness of 

 separation — Conditions affecting the relative amount of 

 skimmed milk and cream — Contrivances in the bowl to 



