158 DAIRY CHEMISTRY 



during transportation? 229. What is Pasteurized milk? 

 230. How is milk Pasteurized? 231. What is sterilized milk, 

 and how does it differ from Pasteurized milk? 232. Could 

 cream used for butter-making purposes be Pasteurized to 

 advantage? 233. How could milk be Pasteurized on a small 

 scale for home use ? 234. What is condensed milk ? 



CHAPTER XIII 



235. What relationship exists between milk secretion and 

 food supply? 236. To what extent can the per cent of fat in 

 milk be increased by the food ? 237. What is the result of the 

 tests where fats were fed in large amounts to dairy cows? 

 238. How does feed affect the total yield of milk ? 239. Is 

 the fat in milk formed from other nutrients than the fat in the 

 food? 240. What effect on the quality of butter does cotton- 

 seed meal have when fed to cows in large amounts? 241. What 

 influence does corn alone and in large amounts have upon the 

 quality of the butter ? 242. When corn or cotton-seed meal are 

 combined with other grains, what is the effect on the quality of 

 the butter ? 243. When cows are fed large amounts of linseed 

 meal, what quality of butter is produced ? 244. What effect 

 does gluten meal have upon the quality of the butter ? 



245. When oats are fed, what kind of butter is produced? 



246. What effect do the wheat by-products have upon the 

 butter ? 247. To what extent do farm grains differ in milk- 

 producing power in mixed rations? 248. What coarse fodders 

 produce the best quality of milk? 249. What effect do over- 

 ripe and fibrous fodders have upon the quality of the milk and 

 butter? 250. Does silage exert a favorable influence upon 

 the character of the butter? 251. To what is silage odor in 

 milk largely due? 252. How do turnips, rape, and onions 

 affect the flavor of milk? 253. To what are the desirable 

 flavors in milk due? 254. What causes the undesirable 

 flavors? 255. Why does a balanced ration produce dairy 

 products of the best quality? 256. Under what conditions 



