CONTENTS 



CHAPTER I 

 INTRODUCTION 



PAGE 



The Constituents of Milk Products Derived from 



Milk Composition of Milk and of its Products I 



CHAPTER II 

 THE ANALYSIS OF MILK 



Preparation of the Sample Specific Gravity Total 

 Solids Ash Mineral Constituents Acidity Fat 

 Gerber . Method Gravimetric Methods Milk 

 Sugar Proteins Nitrogen Aldehyde Figure 

 Catalase Relation between Fat, Solids not Fat, 

 and Specific Gravity 5 



CHAPTER III 

 THE ANALYSIS OF MILK-PRODUCTS 



Skim-milk Cream Butter-milk Whey Sterilised 



Milk Condensed Milk Sour Milk Milk Powder 43 



CHAPTER IV 



THE APPLICATION OF ANALYSIS TO THE SOLUTION OF 

 PROBLEMS 



The Detection of Adulteration Preservatives Poor 

 Milk Sweet Milk High Colour Sour Milk 

 Unusual Taste Urine The Freshness of Milk 

 Dirty Milk Detection of Adulteration of Cream 

 and Skim-milk 51 



vii 



