CONTENTS 



CHAPTER I 



PAGE 



HISTORY OF BUTTER-MAKING AND COMPOSITION or MILK i 



1. Definition of Milk 3 



2. Composition of Milk ' 4 



3. Variation of Total Solids 5 



4. Water 6 



5. Fat in Milk 8 



6. Propertito of Fat 10 



7. Glycendes of Fat 10 



8. Condition of Fat 1 1 



9. Theora'et, in Regard to Films Enveloping Fat Globules n 



10. Classes of Fats 13 



A. Volatile 13 



B. Non-volatile 14 



11. Composition of Butter Fat 15 



12. Proteids (Albuminoids) 16 



A . Casein 17 



B. Albumen 18 



13. Sugar 18 



14. Ash 19 



15. Gases of Milk ' 20 



16. Coloring Matter 22 



17. Other Constituents of Milk 22 



CHAPTER II 



MILK SECRETION 23 



1 . Mammary Gland as a Secretory Organ 23 



2. Internal Structure of Cow's Udder 23 



3. Theories of Milk Secretion 26 



4. Conditions Affecting Secretion of Milk 28 



5. External Appearance of Udder ... 30 



6. Milk Fever 30 



