° 
CHAPTER 
CONTENTS 
I. Paystotocy or Mink SEcRETION................... 
Udder Structure and Cell Activity. Stages of 
Lactation. Phases of Milk Secretion. 
Ti: ConostRUM el scwace bier ee th wwe eh eh eS 
Physical Properties; Chemical Properties; Micro- 
scopic Appearance; Ferments or Enzymes; Change 
from Colostrum to Milk; Judgment of Colostrum 
as a Food for Man. 
PW Miike op eke Bk eR Bee ed Baaees 
Chemical Properties: Constituents; Variations in 
Composition; Reaction. Physical Properties: 
Color; Odor and Taste; Specific Gravity; Refrac- 
tion; Viscosity; Freezing Point. Microscopical 
Appearance of Milk and Milk Sediment: Cellular 
Content; Number of Cells. Biological Properties 
of Milk: Ferments or Enzymes; Original and 
Bactcrial Ferments; Diastase; Peroxydase; Cata- 
lase; Reductase; Antibodies or Immune Bodies; 
Germicidal Action of Milk; Toxins; Aggressins. 
Classes or Grades of Market Milk: Certified Milk; 
Inspected Milk; Pasteurized Milk; Grade A; Grade 
B; Grade C. 
TV. Bacterta IN MILk....... occ eee eee 
Common Milk Bacteria: Acid-forming Bacteria; 
Gas-forming Bacteria; Peptonizing or Casease 
Bacteria; Alkali-forming Bacteria; Inert Bacteria. 
Variations in Number and Kind of Bacteria: 
Original Contamination; Temperature; Age of 
Milk; Proportion of Different Groups of Bacteria. 
Vo Maik. DERnGts.. hoou ceo eiewady ocd Bien Ae ae 
Milk Defects Which are Present in Milk when it 
Comes from the Udder: Cow-like, or Salty, Cow- 
like Taste; “Fishy” Milk; Rancid Milk; Slow- 
creaming Milk; Premature Curdling; “Gritty” or 
“Sandy” Milk. Milk Defects which Appear After 
the Milk is Drawn from the Udder: Bitter Milk; 
Viscid, “Ropy,” or “Stringy” Milk; “Soapy” 
Taste; Failure to Sour and “‘Butter;’’ Stable-like, 
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