CONTENTS. vii 



PAGE 



5. Yellow Milk , 57 



6. Ropy Milk 58 



7. Bitter Milk 58 



8. Milk from Cows which have been in Milk a Long Period 60 



9. Milk from Spayed Cows 61 



10. Milk from Sick Cows 62 



CHAPTER VI. 



VARIATION OF FAT IN MILK 65 



1. Individuality of Cows 65 



2. Breed of Cows 67 



3. Time between Milkings 68 



4. Manner of Milking / 70 



5. Milking-machines 7la 



6. Fore Milk and After Milk 73 



7. Age of Cow 74 



8. Lactation Period 74 



9. Food of Cows 75 



10. Environmental Conditions. 76 



CHAPTER VII. 



RECEIVING, SAMPLING, AND GRADING MILK AND CREAM 77 



1. Receiving and Grading of Milk and Cream. 77 



A. Detection of Abnormal Milk Through the Senses 79 



B. Use of Acid Tests 80 



C. Use of Fermentation Tests 81 



a. Gerber and Wisconsin Curd Tests 81 



D. Grading Milk by Heating. 82 



E. Use of Babcock Test and Lactometer 84 



2. Necessity of Good Milk 89 



3. Sampling of Milk 93 



4. Sampling-tube 94 



5. Sampling Churned Milk 96 



6. Frozen Milk . 96 



7. Sour and Coagulated Milk 97 



8. Apportioning Skimmed Milk 97 



CHAPTER VIII. 



COMPOSITE SAMPLES 99 



1. Definition 99 



2. When to Sample 99 



