CONTENTS 



CHAPTER I 

 The Composition of Milk 



PAGE 



Complexity of composition ; Milk serum ; Milk solids ; Milk 

 fats ; Casein ; Albumin ; Milk sugar ; Ash ; Variations 

 in composition of milk ; Percentage composition, and 

 total yields ; First or fore milk and strippings ; Milk 

 serum, Constancy of its composition . . , , 1 



CHAPTER 11 



Milk Testing 



Importance of milk testing ; Reliability of the Babcock test ; 

 Sampling milk ; Measuring milk with the pipoltp ; Mak- 

 ing the test ; Reading the fat ; Calibration of test bottles ; 

 Speeding the machine ; Centrifugal action ; The acid ; 

 Composite sample ; Testing skim milk ; Sampling frozen 

 milk; Cleaning glassware; Water used in milk testing; 

 Care of test bottles and apparatus 13 



CHAPTER in 



Milk Fats 



Composition of fats ; Kinds of butter fats ; Palmitin ; Stearin ; 

 Olein ; Butyrin ; Caproin and Caprylin ; Glycerine and 

 fatty acid content of fats ; Food value of fats ; Saponifi- 

 Ciition of fats ; Iodine absorption of butter fats ; Volatile 

 fatty acids of butter ; Melting point and physical proper- 

 ties of butter 29 



