CONTENTS. 



Chapter I.— Introductory— The Constituents of Milk. 



Chapter II.— The Analysis of Milk. 



Specific Gravity. 

 Total Solids, 



Ash, . 

 Citric Acid, 

 Milk-sugar by Alcohol. 



Polarimctric, 



by Reduction, 

 Cane Sugar, . 

 Starch, 



Chapter III.- 



-Normal Milk : its Adulterations and Alterations and 

 their Detection. 



Chemical Composition, . 150 



Limits and Variations. 150 



Abnormal Jlilks, 153 



Different Breeds, 154 



Variations, . . I.j8 



Colostrum, 161 



Limits and Standards, 164 



Influence of Feeding. 170 

 Adulteration and its Detection, 173 



Preservatives. 177 



Detection. . 183 



Preservation of ililk Samples, 189 



Action of Heat. . 191 



Sterilised Milk, 193 



Condensed Milk. 198 



Milk Powders, 201 



Action of Cold, 203 



