PRODUCTION, COMPOSITION AND CHARACTERISTICS 13 



o^^Tlers of fine herds submitted their 

 cows to the test, a reaction to which, 

 under ill-advised regulations, per- 

 mitted state officials to condemn the 

 infected herds. In Denmark Dr. 

 Bernhard Bang introduced a sys- 

 tem of isolation of the infected 

 animals which together with Com- 

 pulsory Pasteurization of the milk 

 from such cows has proved efficient j^^. B^^^rd Bang 

 for the eradication of tuberculosis, of Copenhagen, Den- 

 and the Bang Method is now gen- i^ark 

 erally recognized as the proper way of handling the 

 matter. 



COMPOSITION OF COW's MILK 

 Cow's milk contains on an average in 100 lbs. : 



87 lbs. of water 



4 '' '' butter-fat 



334 " " casein and albumin (protein) 



5 '' " milk sugar 



^ " " ash (mineral matter) 



100 lbs. total. 



It consists therefore of 87% water and 13% ''solids,^' 

 4 of which are fat and 9, '^ solids — not fat." 



Butter-Fat is found in milk in the form of minute 

 globules suspended in the liquid. As fat or oil is lighter 

 than water (has less specific gravity) it naturally floats 

 and the fat globules therefore soon rise to the top when 

 milk stands at rest, forming a layer of cream which 

 may be skimmed off from the milk. In chemical com- 

 position butter-fat is very nearly the same as other 



