VI CONTENTS 



CHAPTER III 



PAGE 



PROPERTIES OF MILK 32 



1. Color 32 



2. Flavor 32 



3. Opacity of Milk -32 



4. Chemical Reaction of Milk 33 



5. Specific Gravity of Milk 33 



6. Natural Separation of Milk and Cream 35 



7. Adhesion of Milk 37 



8. Viscosity of Milk 37 



9. Specific Heat of Milk 38 



10. Effect of High Heating on Properties of Milk 38 



(1) Destroys nearly all Germs 39 



(2) Diminishes Viscosity or Body 39 



(3) Drives off Gases 40 



(4) Imparts a Cooked Taste. 40 



(5) Precipitates Albuminoid and Ash Constituents 41 



(6) Destroys Properties of Enzymes 41 



(7) Divides the Clusters of Fat Globules 42 



(8) Caramelizes the Sugar 42 



General Remarks 42 



CHAPTER IV 



MILK AND ITS PRODUCTS AS FOODS HIGH VALUE OF MILK-FAT 43 



1. Chemical Classification of Milk and Its Products as Foods 44 



2. Biological Classification of Foods 45 



A . Proteins 46 



B. Ash or Mineral Matter 46 



C. Two Unidentified but Essential Food Substances 47 



CHAPTER V 



FERMENTS IN MILK 54 



1 . Definition 54 



A. Classification of Enzymes 54 



2. Size and Shape of Bacteria 55 



3. Favorable Conditions for Bacterial Growth 55 



A. Food 55 



B. Temperature 56 



C. Moisture 58 



4. Unfavorable Conditions for Bacterial Growth 58 



5. Kinds of Germs Found in Milk 60 



6. Number of Bacteria in Milk 62 



7. Sources of Bacteria in Milk. ... 62 



8. Effect of Thunder Storms on Souring Milk 64 



