CONTENTS. 



PAGE. 



Introduction 1 



NORMAL COWS' MILK. 



General Definition 3 



Colostrum 3 



Market Milk 3 



Physiological and Other Causes 

 Influencing the Secretion. 



Period of Lactation 3 



Age of Cow 4 



Cows in Heat 4 



Race and Individuality 4 



Food and Treatment 5 



Seasons 5 



Influence of Temperature 5 



Influence of Weather 5 



Exercise 5 



General Physical Properties 6 



Chemical Constituents 6 



Composition of other Milk Compared 



with Cows' Milk 8 



PHYSICAL ANALYSIS OF 

 MILK. 



Color — Normal 9 



Red 9 



Yellow 10 



Blue 10 



Consistency— l^Oxm-lHi 11 



Watery 11 



Colostrum 11 



Phlegmy and Stringy. . 13 



Sandy 12 



0(^0?-— Normal 13 



Aromatic 13 



Putrid 13 



Medicinal 13 



raj/iT— Normal 18 



Bitter 14 



Medicinal 14 



Putrid 14 



Sour 14 



Microscopical Examination. 



J PACK. 



Normal Milk (with plate) 14 



Butter Globules 14 



Colostrum (with pl^te) 15 



Pus and Epithelial Cells (with plate). 16 

 Lower Organisms 16 



Specific Gravity. 



Definition 17 



Apparatus for Its Determination. . . 17 

 Weighing in a Flask (Pycnometer) 

 (with table.) 18 



CHEMICAL ANALYSIS OF 

 MILK. 



General Rules. 21 



Reaction of Milk 23 



Determination of Water and Solids. 22 



Determination of Ashes 33 



Determination of Phosphoric Acid. 33 

 Determination of Albuminates and 



Fat (with plate) 34 



Determination of Milk Sugar 27 



ABNORMAL COWS' MILK. 



Colostrum 30 



Poisoned MUk 31 



Milk Containing Medicines 33 



Milk as the Cause of Diliase (3 plates) 33 



Typhus 34 



Scarlatina 34 



Tuberculosis 34 



Anthrax... 35 



Aphtha epizootica (with plate) 35 



Influence of Food, etc 37 



Potato Distillery Swill 37 



Brewers' Grains 38 



Milk in Fermentation 38 



Pus 38 



Mucus 38 



Adulteration of Cows' Milk 38 



Watery Milk 39 



Normal Market Milk 40 



Sour Milk 41 



Foreign Substances 41 



Preservatives 43 



