INTRODUCTORY 



This work is designed to follow the physical and 

 chemical examination of milk. The physical examina- 

 tion usually consists in the determination of the specific 

 gravity, -sediment, odor, and general appearance. The 

 chemical examination determines the fat percentage, 

 total nitrogen, casein, albumin, milk sugar, acidity, 

 total solids, solids not fat, and preservatives, chiefly 

 formalin. To determine the exact character of nulk, 

 physical, chemical, and bacteriological examinations 

 should be made. 



References — 



Famngton and WoU, Testing of Milk and Its Products, 



Madison, igo8. 

 Russell and Hastings, Outlines of Dairy Bacteriology, tenth 



edition, Madison, Wis., H.L. Russell, 1914. 

 Ward, Pure Milk »nd the Public Health, Ithaca, 1909. 

 Hygienic Laboratory Bulletin No. 56, "Milk and Its Relation 



to the Public Health, Washington, 1909. 

 "Report of the Committee on Standard Methods of the 



Bacterial Analysis of Milk," American Journal of Public 



Health, 755 Boylston Street, Boston, Mass. 

 Lafar, Handbuch der technischen Mykologie, Jena, 1905 to 



1908. 



Additional apparatus needed.— The outfit given for 

 the bacteriological examination of water (p. 143) is 

 to be used in this work, with the addition of ten 5 c.c. 

 pipettes. 



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