CONTENTS. 
CHAPTER I. 
SECRETION OF MILK. 
Milk defined —Mammary glands— Udder—Internal structure of 
udder and teats — Ultimate follicle — Secretion of milk— In- 
eentives to secretion — Amount and duration of flow — Effect 
of succeeding pregnancy — Incomplete removal of milk — Reg- 
ularity and frequency. of milking —Control of animal over 
secretion. 
Pages 1-15 
CHAPTER II. 
CoMPOSsITION OF MILK. 
Milk constituents — Colostrum — Specific gravity — The fats— The 
volatile fats — The non-volatile fats — The albuminoids — The 
sugar — The ash — Other constituents — Variations in quality 
of milk. 
Pages 16-32 
CHAPTER III. 
THE TESTING OF MILK. 
Gravimetric analysis— History of milk tests—Cream gauges — 
Specific gravity —Lactometers—Churn tests— Lactobutyro- 
meter — Pioseope — Lactoseope — Soxhlet’s method — Lacto- 
erite — Fjord’s control apparatus— Milk tests in the United 
States — Short’s method — Method of Failyer and Willard — 
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