DAIRY TECHNOLOGY 



PART I. 

 MILK AS A FOOD. 



CHAPTER I. 



MILK — ITS PROPERTIES AND COMPOSITION. 



What is Milk? — According to the government stand- 

 ard, " Milk is the lacteal secretion obtained by the com- 

 plete milking of one or more healthy cows, properly fed 

 and kept, excluding that obtained within fifteen days 

 before and five days after calving." 



Milk is a fluid secreted by females of the mammalian 

 group for the special purpose of providing their young with 

 a proper food. It is a watery solution of milk sugar, albu- 

 men and mineral salts, containing casein and fat in sus- 

 pension. 



The only milk of great commercial importance to man 

 is that of the cow. Unless otherwise specified, therefore, 

 the word " milk " always refers to the product of the cow. 



Properties of Milk. — Milk ranges in color from a bluish 

 white to a golden yellow, depending upon the breed of the 

 animal, the food consumed, and the season of the year. 

 It appears completely opaque when in large quantities, 

 but in thin layers is slightly transparent. When freshly 

 drawn it possesses a characteristic odor. This animal 

 odor is very volatile and soon escapes from the milk, if 



