46 BULLETIN 521, U, S. DEPAETMENT OF AGRICULTURE. 



Lesson 1. — Secretion of Milk. 



1. Nature of milk. 



2. Organs of secretion. 



3. Factors influencing secretion. 



Lesson 2. — Composition of Milk. 



1. Average composition. 



2. Variations and causes. 



3. Nature of constituents. 



4. Relation to feeding. 



Lesson 3. — Fermentation Changes in Milk. 



1. Kinds. 



2. Causes of fermentation. 



3. Nature of the process. 



4. Control of fermentation. 



Lesson 4. — Production of Clean Milk. 



1. Prevention of undesirable flavors — relation to feeding. 



2. Sanitation in the stable — control of odors. 



3. Sanitation in the milk room and dairy. 



4. Clean milking. 



Lesson 5. — Separation and Handling of Cream. 



1. Gravity separation. 



2. The centrifugal separators. 



3. Care and use of separators. 



4. Factors influencing per cent of fat. 



5. Handling cream. 



Lesson 6. — Testing Milk and Products. 



1. History of milk testing. 



2. The Babcock test — Principles. 



3. Value to the industry — Practical application. 



4. Tests for sediment and specific gravity. 



Special reference : Complete directions with a list of equipment needed 

 will be found in Chemical Testing of Milk and Cream, U. S. Dept. of 

 Agr., Bur. An. Indus. Doc. A7. 



Practicums 1 AND 2. — Cavc and Use of Separators. 

 Practicums 3 AND 4. — Testing Whole Milk. 

 Practicum 5. — Testing Skim Milk. 

 Practicum 6. — Testing Cream, 

 Lesson 7. — Butter Making. 



1. Ripening of cream. 



2. Churning, salting, and working. 



3. Printing and marketing butter. 



Special reference : Illustrated Lecture on How to Make Good Farm But- 

 ter, U. S. Dept. of Agr., Syllabus 19. 



Lesson 8. — Cheese Making. 



1. Types of cheese for the farm. 



2. Making cheese on the farm. 



3. Types of market cheese. 



