CONTENTS IX 



CHAPTER VIII 

 THE SANITARY CONDITION OF MILK 



PAGE 



Unwholesome milk ; Factors influencing the sanitary condi- 

 tion of milk ; Condition of the animals as to health ; Care 

 of the animals ; Care of milk and dairy utensils ; Food 

 and water which the animals receive ; Colostrum milk ; 

 Tyrotoxicon; Fibrin in milk; Gases in milk; Keeping 

 qualities of milk 75 



CHAPTER IX 

 THE CHEMISTRY OF CHEESE MAKING 



Cheese making and butter making compared; Proteids in 

 milk ; Casein ; Albumin ; Rennet ; The rennet test ; 

 Process of cheddar cheese making; Process of stirred- 

 curd cheese making; Distribution of milk solids in cheese 

 making ; Curing of cheese ; The cheese yield of milk ; 

 Testing cheese by the Babcock milk test ; Composition 

 of cheese ; Testing whey ; Making out dividends in cheese 

 factories; Comparative butter and cheese returns from 

 milk ; Different kinds of cheese 88 



CHAPTER X 

 MILK BY-PRODUCTS 



Uses of by-products ; Skim milk composition, value, and 

 use ; Whey composition, value, and use ; Fertilizer 

 value of milk by-products ; Comparative value of skim 

 milk compared with milk of other domestic animals . 107 



CHAPTER XI 

 THE ADULTERATION OF DAIRY PRODUCTS 



Oleomargarine ; Simple methods for detecting oleomargarine ; 

 Renovated butter ; Adulteration of cheese ; Adulteration 

 of milk ; Other methods for testing milk ; Dairy laws . 112 



