xli Contents 
CHAPTER IV 
Tue Testinc or MILK 
Gravimetric anaylsis—History of milk tests—Cream gauges— 
Specific gravity—Lactometers—Churn tests— Lactobutyrom- 
eter—Pioscope— Lactoscope—Soxhlet’s Method— Lactocrite 
—Fjord’s control apparatus—Milk tests in the United States— 
Short’s method—Method of Failyer and Willard—Parsons’ 
method—Iowa Station test—Cochran’s method—Babcock test 
—Beimling test—Gerber’s method—Butyrometer—Details of 
Babcock test—The centrifugal machine—The glassware— 
Sampling the milk—Composite sampling—Making the test— 
The acid—Whirling—Reading—Cleaning the glassware. 
Pages 77-107 
CHAPTER V 
Tue FERMENTS AND FERMENTATIONS OF MILK AND 
TuHEIr ConTROL 
Tendency to undergo change—Germs of fermentation—Bacteria— 
Presence of bacteria in milk—Kinds of bacteria in milk— 
Fermentations of milk—Relation of milk bacteria to the 
human system—Lactic fermentations—Fermentations affect- 
ing the albuminoids—Butyric fermentations—Control of fer- 
mentations—Prevention of infection—Holding at low tem- 
oe eg en oe of germs in milk—Pasteurization— 
election of milk for pasteurization. 
Pages 108-124 
CHAPTER VI 
DETERMINATION OF BACTERIA IN MILK 
Bacteria as a measure of dirt in milk—The laboratory—Apparatus — 
Media—Sterilization—Cleaning glassware—Procedure for plat- 
ing—Checks, 
Pages 125-134 
CHAPTER VII 
Market Mnx 
Milk for consumption—Cleanliness—Treatment after drawing— 
. Aération—Delivery—Bad flavors in milk—Quality of milk 
for consumption—Control of milk supply—Cream for con- 
sumption—Pasteurized cream—Quality of cream. 
Pages 135-148 
