CONTENTS Vii 

 CHAPTER VI 



PAGE 



ABNORMAL MILK 65 



1. Colostrum Milk 65 



2. Salty Milk 66 



3. Bloody or Red Milk 67 



4. Blue Milk 68 



5. Yellow Milk 68 



6. Ropy Milk 68 



7. Bitter Milk 69 



8. Milk from Cows which Have Been in Milk a Long Period 71 



9. Milk from Spayed Cows 72 



10. Milk from Sick Cows 72 



CHAPTER VII 



VARIATION or FAT IN MILK AND CREAM 74 



PART I 



VARIATION OF FAT IN MILK 74 



1. Individuality of Cows 74 



2. Breed of Cows 7 15 



3. Time between Milkings 75 



4. Manner of Milking 76 



5. Fore and After Milk 77 



6. Age of Cow 78 



7. Advance in Lactation 78 



8. Feed of Cows 79 



9. Environment 80 



10. Condition of Cow 80 



PART II 



VARIATION OF FAT IN CREAM 81 



1 . Cream Screw Adjustment 82 



2. Richness of Milk 83 



3. Rate of Inflow 85 



4. Speed of Machine 87 



5. Temperature of Milk 88 



6. Amount of Water or Skim Milk Used to Flush the Bowl 90 



CHAPTER VIII 



RECEIVING, SAMPLING, GRADING AND TESTING MILK AND CREAM 92 



i. Receiving and Grading of Milk and Cream 92 



A . Detection of Abnormal Milk and Cream through the Senses. . . 93 



B. Use of Acid Tests 94 



