CREAMERY BUTTER MAKING. 



CHAPTER I. 



CHEMICAL AND PHYSICAL PROPERTIES OF MILK. 



Milk, in a broad sense, may be defined as the normal 

 secretion of the mammary glands of animals that suckle 

 their young. It is the only 

 food found in Nature con- 

 taining all the elements 

 necessary to sustain life. 

 Moreover it contains these 

 elements in the proper pro- 

 portions and in easily di- 

 gestible and assimilable 

 form. 



Designed by Nature to 

 nourish the young, milk 

 was originally used entirely 

 for this purpose and secre- 

 ted only a short time after 

 parturition. For many cen- 



* Weigh can showing gate opener. 



tunes, however, it has been 



used as an important part of the human dietary and cows 



at the present time yield milk almost incessantly. Because 



of its nutritive qualities its use as a dietetic is rapidly 



increasing. 



Physical Properties. Milk is a whitish opaque fluid 

 possessing a sweetish taste and a faint ordor suggestive 

 of cow's breath. It has an amphioteric reaction, that is, 



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