CONTENTS 



CHAPTEE I 

 THE COMPOSITION OF MILK 



PAGE 



Complexity of composition ; Milk serum ; Milk solids ; Milk 

 fats ; Casein ; Albumin ; Milk sugar ; Ash ; Variations 

 in composition of milk ; Percentage composition, and 

 total yields ; First or fore milk and strippings ; Milk 

 serum, Constancy of its composition .... 1 



CHAPTER II 

 MILK TESTING 



Importance of milk testing ; Reliability of the Babcock test ; 

 Sampling milk ; Measuring milk with the pipette ; Mak- 

 ing the test ; Reading the fat ; Calibration of test bottles ; 

 Speeding the machine ; Centrifugal action ; The acid ; 

 Composite sample ; Testing skim milk ; Sampling frozen 

 milk ; Cleaning glassware ; Water used in milk testing ; 

 Care of test bottles and apparatus 13 



CHAPTER III 

 MILK FATS 



Composition of fats ; Kinds of butter fats ; Palmitin ; Stearin ; 

 Olein ; Butyrin ; Caproin and Caprylin ; Glycerine and 

 fatty acid content of fats ; Food value of fats ; Saponifi- 

 cation of fats ; Iodine absorption of butter fats ; Volatile 

 fatty acids of butter ; Melting point and physical proper- 

 ties of butter 29 



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