X CONTENTS 



CHAPTER XII 

 MARKET MILK AND CREAM 



PAGE 



Variable character of market milk ; Changes in composition 

 of milk during transportation ; Pasteurizing milk and 

 cream ; Condensed milk ; Milk as human food . .119 



CHAPTER XIII 



INFLUENCE OF DIFFERENT FOODS UPON THE QUALITY 

 OF MILK AND DAIRY PRODUCTS 



Food and milk secretion ; Feeding fat ; Production of hard 

 butters ; Production of soft butters ; Effects of individual 

 foods ; Desirable flavors in milk products ; Influence of 

 balanced rations ; Milk secretion 125 



CHAPTER XIV 

 THE RATIONAL FEEDING OF DAIRY STOCK 



Uses of food ; Nutrients and their functions ; Dry matter ; 

 Ash ; Organic matter ; Proteids ; Carbohydrates ; Crude 

 fiber ; Crude fat ; Digestible nutrients ; Caloric value or 

 heat units of a ration ; Nutritive ratio ; Selection of 

 foods for rations ; How to calculate a ration ; Compara- 

 tive cost and value of grains . . . . . .131 



APPENDIX 



Tables of composition of fodders and feeding stuffs ; Tables 

 for correction of lactometer readings ; Review questions ; 

 References 147 



INDEX 187 



