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TABLE OF CONTENTS. 
JL 
II. 
III. 
IV. 
V. 
VI. 
VII. 
VIII. 
IX. 
X. 
XI. 
XII. 
XIII. 
XIV. 
XV. 
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XVII. 
XVUL. 
XIX. 
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XXIII. 
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XXVII. 
XXVIII. 
XXIX. 
XXX. 
XXXI. 
XXXII. 
Page. 
Chemical and Physical Properties of 
Mille sess nandesaeaet eye x2 4s eateries 7 
Bacteria and Milk Fermentations....... 20 
Sanitary Milk Production.............. 29 
Cooling and Aeration of Milk......... 39 
Thé Babeock Leste scccsici ciececeasscneecs 48 
Composite Sampling ...............005 59 
Sampling and Testing Cream.......... 65 
The Lactometer and Its Use.......... 75 
Acid Tests for Milk and Cream........ 83 
@reaminign A. a2. ssausdanaerns to, derusanleas go 
Cold Storage: + cctonagesucna sneer ee 97 
Pasteurization. s..2avirsus's 06 40:5 sacoeascacc’ 104 
How to Secure a Good Market......... 117 
Marketing Milk and Cream............ 121 
Profitable Side-Lines ................. 132 
Starters or Lactic Acid Cultures....... 135 
Cultured. Mille css geence ees eeaeenuiees 147 
Skimmilk-Buttermilk .........0......0.. 154 
Tee (Gréam™ Makingiwcnnss scarves cope 157 
Modified Milk: .acusectssccisacsawedcns 170 
Soft and Fancy Cheese Making........ 175 
Certified: MANE s.0:s0:0-4 seeecuiie's-oee vente 183 
Relative Value of Milk and Its Products 186 
Detection of Tainted Milk and Cream. .190 
Detection of Preservatives and Dirt....195 
Judging Milk and Its Products......... 200 
Buying and Selling on the Butterfat 
BasiS> ccavca sacar weseu ee meme ce 211 
The Care of Milk in the Home........ 216 
Keeping Accounts: cs22.s24s0eeeues 2305 220 
Control of City Milk Supply........... 226 
Buttermakine 4 ac.wonucaaewieteeanaeaands 230 
Marketing Butter and Cheese....... 2. 263 
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