CONTENTS. 



Chapter IV.— The Chemical Control of the Dairy. 



PAGE PA8E 



207 Solution of Analjrtical Problems, 244 



213 Skim Milk, . . .253 



213 Cream, . . . 264 



219 Thickness, . . 270 



221 Artificial Thickening, 273 



228 Homogenised Milk, . . 274 



Duties of Dairy Chemist, 

 Testing of Milk, . 

 Specific Gravity, 

 Total Solids, 



Fat, Leffmann-Beam Method, 

 Gerber Method, 

 The Control of Milk during 

 Delivery, 



242 



Chapter VII.— Other Milk Products. 



Action of Rennet, . 

 ■Curd and Whey, 

 Rennet, 



Testing, 

 Cheese, Classification, 



Composition, 



Proteins, . 



Ripening, . 



Analysis, . 



Adulteration, 



362 

 362 

 364 

 365 

 365 

 366 

 369 

 372 

 373 

 383 



Control of Oheese-Maldng, 

 Commercial Milk-sugar, . 



Analysis, . 



Adulteration, 

 Junkets, 

 Casein Preparations, 



Analysis, . 

 Milk Wine, . 

 Milk Cocoa, . 

 Milk Chocolate, 



384 

 385 

 385 

 386 

 387 

 387 

 388 

 389 

 389 

 389 



