CONTENTS IX 



CHAPTER VIII 

 The Sanitary Conditiok of Milk 



FAOB 



Unwholesome milk ; Factors influencing the sanitary condi- 

 tion of milk ; Condition of the animals as to health ; Care 

 of the animals ; Care of milk and dairy utensils ; Food 

 and water which the animals receive ; Colostrum milk ; 

 Tyrotoxicon ; Fibrin in milk ; Gases in milk ; Keeping 

 qualities of milk 75 



CHAPTER IX 



The Chemistry op Cheese Making 



Cheese making and butter making compared ; Proteids in 

 milk ; Casein ; Albumin ; Rennet ; The rennet test ; 

 Process of cheddar cheese making ; Process of stirred- 

 curd cheese making; Distribution of milk solids in cheese 

 making ; Curing of cheese ; The chccso yield of milk ; 

 Testing cheese by the Babcock milk test ; Composition 

 of cheese ; 'I'osting whey ; Making out dividends in cheese 

 factories; Comparative butter and cheese returns from 

 milk ; Different kinds of cheese 88 



CHAPTER X 



Milk By-produots 



Uses of by-products; Skim milk — composition, value, and 

 use; Whey —composition, value, and use; Fertilizer 

 value of milk by-products ; Comparative value of skim 

 milk compared with milk of other domestic animals . 107 



CHAPTER XI 



The Adulteration op Dairy Products 



Oleomargarine ; Simple methods for detecting oleomargarine ; 

 Kenovated butter ; Adulteration of cheese ; Adulteration 

 of milk ; Other methods for testing milk ; Dairy laws . 112 



