XII CONTENTS. 



CHAPTER X. 

 THE ANALYSIS OF MII.K. 



Introduction . ... .174 



Composition of milk 174 



Protein 174 



Fat . .. 174 



Carbohydrates- - ... 176 



Mineral matter... ... .. 176 



Solids of milk 176 



Effect of feeding on the composition of milk 176 



Sampling milk 177 



Specific gravity 177 



Determination of fat in milk and cream. 179 



Interpretation of specific gravity and fat . 180 



. Solids not fat.. .... 180 



Preliminarj' tests of milk 182 



Acidity of milk .. ..... ... . 182 



Federal standards 183 



State standards 184 



Collection of samples 184 



References . 185 



CHAPTER XI. 



adulte;ration of milk. 



Introduction... . • . . . 187 



Tests for preservatives .. ,. 190 



Borax 190 



Formaldehyde. 190 



•Hehner's te.st for formaldehyde 191 



Leach's test for formaldehyde 191 



Watering of milk 191 



Skimming 292 



Carbonate of soda 192 



Thickening agents for cream ]^93 



Heated milk j93 



Coloring matter 193 



References 



194 



FIGURES IN TEXT. 



Fig. 1. Section of one quarter of the udder of a cow 1 



Fig. 2. Peanson's milk pail 7 



Fig. 3. A convenient stable . . .' 10 



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