14 CONTENTS 



FAQE 



Determination of ash, 179 — Determinption of proteins, 181 — Volu- 

 metric methods of estimating casein, 185 — Determination of milk- 

 sugar, 191 — Determination of acidity, 196 — Milk sediment test, 200 

 — Test for viscosity, 207 — Rennet tests, 207 — Alcohol test, 208 — 

 Albumin test for heated milk, 210 — Tests to distinguish human and 

 cow's milk, 210 — Fermentation tests, 210 — Bibliography, 211. 



Adulterations of Milk 213 



Kinds of adulterations, 213 — Detection of watered and skimmed 

 milk, 214 — The lactoscope, 216 — I'he immersion refractometer, 217 

 — Test for nitrates, 219 — Detection of thickening agents, 219 — Addi- 

 tion of foreign fat, 220 — Coloring-matter in milk, 221 — Addition of 

 preservatives, 223 — Detection of formaldehyd, 225 — Detection of 

 borax and boric acid, 227 — Detection of benzoic acid, 228 — Detection 

 of salicylic acid, 229 — Detection of sodium carbonate and bicarbonate, 

 229— Bibliography, 229. 



Enzyms in Milk 230 



Nature of enzyms and source of milk enzyms, 230 — Proteolytic en- 

 zyms, 231 — Carbohydrate-splitting enzyms, 233 — Oxydases and 

 reductases, 234 — Tests for the presence of enzyms, 237 — Bibliography, 

 239. 



The Transmission of Toxins and Antibodies Through Milk 240 



Transmission of toxins, 240 — Transmission of antitoxins, 241 — 

 Transmission of other antibodies and hjrpersensitiveness, 243 — The 

 precipitin test, 244 — The complement-fixation test, 245 — Tests for 

 mastitis and colostrum milk, 246 — Test for rennet inhibition, 248 — 

 Bibliography, 248. 



The GER]vnciDAL Action op Fresh Cow's Milk 249 



Early observations, 249 — Late work, 250 — Present state of knowl- 

 edge, 256 — Bibliography, 256. 



Micro-organisms in Milk 258 



Sources of micro-organisms, 258 — Distribution of micro-organisms 

 in milk, 25S — Distribution of micro-organisms in cream, 259 — Bac- 

 teria in market milk, 261 — Souring of milk, 264 — Contamination of 

 milk in the udder, 267 — Source of bacteria in the udder, 269 — Num- 

 ber of bacteria in the udder, 269 — Distribution of bacteria in the 

 udder, 270 — Growth of bacteria in the udder, 273 — Kinds of bacteria 

 in the udder, 274 — Contamination during milking operations, 278 — 

 Dust from the stable air, 286 — Influence of fodder on stable air, 290 — 

 Bacteria in stable air, 293 — Contamination from the hands and 

 clothes of milkers, 295 — Wet and dry milking, 296 — Milking pails, 

 297 — Milking machines, 305 — Contamination from utensils, 314— 

 Contamination of creamery and cheese factory by-products, 323 — 

 Contamination during transportation, 327 — Growth of bacteria at low 

 temperature, 331 — Contamination in the hands of dealers and con- 

 sumers, 332— Aeration of milk, 335— Milk bottles, 335— Bibliography, 



The Kinds of Micro-organisms in Milk 340 



Grouping of bacteria found in milk, 342 — Lactic acid bacteria, 343 — 

 C'lassification of lactic acid bacteria, 344 — Distribution of lactic acid 

 bacteria, 350— Products of lactic acid bacteria, 352 — The kinds of 

 lactic acid produced by lactic acid bacteria, 357 — The kinds of curd 

 formed by lactic acid bacteria, 360 — Lactobacilli, 365 — Acids pro- 



