Vlll CONTENTS 



CHAPTER IV 



The Lactometer and its Use in detekmining Milk 

 Adulteration 



PAGE 



Quevenne's lactometer ; Specific gravity of milk ; Influence of 

 temperature ; Other lactometers ; Influence of skimming 

 and watering ; Calculation of solids in milk ; Joint use 

 of lactometer and Babcock test 35 



CHAPTER V 



Milk Sugar and Lactic Acid 



Physical properties of milk sugar ; Fermentation of milk 

 sugar ; Production of lactic acid in the milk ; Determin- 

 ing the acidity of milk ; Calculating the acidity of milk ; 

 Alkaline tablets ; Acidity of cream 43 



CHAPTER VI 



Cream 



Composition of cream ; Testing cream ; Methods of creaming ; 

 Adulteration of cream ; Ripening of cream ; The use of 

 pure cultures ; Influence of delay on the creaming of 

 milk ; Creaming of mixed milks ; Cream raising by 

 dilution 50 



CHAPTER Vn 



The Chemistry or Butter Making 



Churning ; Dairy salt ; Buttermilk ; Losses of fat in butter 

 making ; Composition of butter ; Butter colors ; Over- 

 runs ; Dividends ; Judging butter 62 



