x Contents. 
Parsons’ method —Iowa Station test —Cochran’s method — 
Babcock test— Beimling test — Gerber’s method — Butyrom- 
eter — 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 33-63 
CHAPTER IV. 
THE FERMENTS AND FERMENTATIONS OF MILK AND 
THEIR 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— Butyrie fermentations — Control of fer- 
mentations — Prevention of infection— Holding at low tem- 
peratures — Destruction of germs in milk — Pasteurization — 
Selection of milk for pasteurization. 
Pages 64-80 
CHAPTER V. 
MarkeET MILE. 
Milk for consumption — Cleanliness — Treatment after drawing — 
Aeration — Delivery — Quality of milk for consumption — Con- 
trol of milk supply. 
Pages 81-90 
CHAPTER VI. 
SEPARATION OF CREAM. 
Gravity creaming — Shallow-pan creaming — Deep setting system — 
Centrifugal separation — Conditions affecting completeness of 
separation —Conditions affecting the relative amount of 
skimmed milk and cream—Contrivanees in the bowl to 
Digitized by Microsoft® 
