TABLE OF CONTENTS. 



Chapter. Page. 



I. Chemical and Physical Properties of Milk 7 



II. Bacteria in Milk . ig 



III. Production of Sanitary Milk 23 



IV. Cooling and Aeration of Milk and Cream 33 



V, The Babcock Test 42 



VI. Creaming 52 



VII. Standardization of Milk and Cream 59 



VIII. Cold Storage 62 



IX. How to Secure a Good Market 6g 



X. Retailing Milk and Cream 73 



XL Shipping Milk and Cream 78 



XII. Washing and Sterilizing Milk Vessels 82 



XIII. Making and Marketing Cottage Cheese 90 



XIV. Making and Marketing Skimmilk-Buttermilk 98 



XV. Making and Marketing Ice Cream loi 



XVI. Relative Market Value of Milk and its Products.. 107 



XVII. Farm Buttermaking iii 



XVIII. The Dairy House. 129 



XIX. Mechanical Refrigeration 136 



XX. Keeping Accounts 146 



XXI. Pasteurizing Milk and Cream 151 



X,XII. Certified Milk IS4 



XXIII. The Care of Milk in the Home 157 



XXIV.^ The Boiler and its Management 159 



XXV. Water and Ice Supply 170 



XXVI. Sewage Disposal from Dairy and Dwelling 176 



Appendix 182 



Index '. 189 



