CONTENTS. 



CHAPTER I. 

 THE SECRETION, PROPERTIES, AND COMPOSITION OF MILK. 



1-24. Definition of milk. Structure and nature of cow's udder. Teats. Forma- 

 tion of milk. Researches on process of milk secretion. Properties of milk 

 chief constituents of, effect of heat on, physical nature of, nitrogenous 

 matter of. Caseous matter. Albuminoids researches on nature of. Milk- 

 fat or butter-fat specific gravity of, state of division of, its chemical com- 

 position. Milk-sugar action of heat on, properties of. Inorganic or mineral 

 constituents composition of. Other constituents of milk. Percentage com- 

 position of cows' milk. Specific gravity of milk. Relation between specific 

 gravity and fat and total solids of milk. Formulae showing relation. Colostrum 

 or beastings. Its composition. Corps granuleux. Secretion of milk in udder. 

 Intervals of milking. Lactation periods. Age of cows. Effect of bulling. 

 Working of milk cows. Feeding. Result of increasing digestible constituents 

 of food. Relation between feeding and richness in fat of milk. Feeding stan- 

 dards. Utility of foods. Composition of foods. Suitable foods. Effect of food 

 on properties of milk. Milk yields. Conditions influencing yield of milk. 

 Milk-yielding capacity of cows. External appearances indicating high milk- 

 yielding capacity. Milk faults bitter, coloured, ropy, lazy, and sandy milk. 

 Milk difficult to churn goats' milk, sheep's milk, mares' and buffalo milk, pp. 1-57 



CHAPTER II. 

 THE EXTRACTION, IMMEDIATE SALE, AND TESTING OF MILK. 



25-35. Milking position of hands in, importance of cleanliness in. Treatment 

 of milk after milking cooling of, addition of preservatives to. Pasteurizing 

 of milk. Lawrence refrigerator. Distribution of milk. Railway milk-cans. 

 Cart milk-can. Value of milk for fattening purposes. Value of milk as an 

 article of sale. Profitable methods of disposal. Precautions in sale of. Milk 

 adulteration. Adulterants. Milk testing value of chemical analysis in. 

 Formulas for calculating composition of milk. Soxhlet's aerometric fat method. 

 Lactocrit-Marchand method. Byre test. Variations in composition of milk. 

 Supervision of milk trade in towns tests necessary for. Conditions regulating 

 sale of milk. Cream. Supervision of milk in large collecting and co-operative 

 dairies. Selling milk according to its percentage of fat. Milk-ferment and 

 rennet test. Supervision of the production and manufacture of milk. List of 

 dairy instructions. Analysis of milk. Determination of water, total solids, fat, 

 nitrogenous matter, milk-sugar, and ash. Detection of adulteration, . pp. 58-89 



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